(August 4, 2016 at 7:36 am)Little lunch Wrote: Most of the time we boil prawns and eat them cold with seafood sauce or stick them on a pizza.
Personally, I like to sautee tiger prawns in olive oil with fresh garlic, deglaze the pan with a little white wine, add cream then reduce, add a touch of pepper and sugar, a drop of tabasco sauce and a sprinkle of parmesan cheese right at the end, then serve on a bed of jasmine rice.
The sugar might sound strange but it takes the slight metallic taste out of the tabasco.
I make the best garlic prawns in the world and that is no lie.
I also make the best Funghi Alla Carbonara Fettucine in the world. I have no doubt.
Crab - When I was young we owned a beach shack at a place called Seaforth in Queensland.
It was a tradition each weekend to buy a freshly baked loaf of uncut bread.
On our way to Seaforth we would pick up a nice pineapple at the pineapple farm.
We had a mangrove creek behind the shack with mud crab pots.
We would pull the pots, take out a few muddies, boil and crack them.
For lunch we would have thick sliced, heavily buttered bread with crab and pineapple.
Just thought I would share that special memory with youse. :-)
It's y'all, goddamnit.