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Chef2Chef Recipe Club - Volume 3 Issue 087 - October 29, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Some time ago, we did a week of shrimp recipes. I made mention that a shrimp and a prawn were basically the same thing. My friend Lee picked up the phone and gave me a call to inform me that I was mistaken. There is such a thing as a true prawn. It's called the Endeavour Prawn. Here is a copy of the information he sent me about this rare species. Dave, it has been at least 10 years since I have seen a true wild prawn. The term "prawn" has been abused to such an extent that most people, including those in our own industry, think that a prawn is simply a large shrimp. The good news is the species is alive and well and, as far as I know, I am the only one who has these available to the consumer. I think you will find this to be a truly unique product. Here are some of the highlights. Bon Appetit. Lee Endeavour Prawn (Metapenaeus Endeavour) Harvested in the pristine environment of The Gulf Of Carpenteria and the northeast coast of Australia, the stringent procurement process reflects the high quality of this hand picked boutique product. This exceptional prawn is produced nowhere else in the world, highly prized for it's excellent eating qualities, a white prawn, the shell is harder than the banana prawn and the flesh is firm with a sweet flavor. Chemical free Wild caught - not farm raised Versatile Their mild to strong tasty sweetness is distinct and adaptable to a range of creative combinations, stronger flavored ingredients can be used. These are also popular in salads and seafood platters. Their modest size makes them particularly good for use in brochette form, especially as a smaller bite size portion for finger food with a citrus, chili or soy dipping sauce, or in a tempura batter with a chili jam atop a bed of cubed mango. Of course, I had to have the prawns to see if what he said was true. They were absolutely delicious and just as sweet as Lee said they'd be. I plan on getting some more for the upcoming holidays. Enjoy today's recipes from Lee Lippert . -------------------------------------------------- BBQ Shrimp 6 - 8 servings This dish is for "inside" barbecuing. 5 lbs. Large Shrimp with shells on 2 lbs. Butter. 5 Cloves of garlic, finely minced 1 Medium onion, finely minced 3 Stalks of celery, finely minced 4 Tbsp. Chopped parsley 2 Tbsp. Chopped rosemary leaves 4 tsp. Cayenne pepper 4 tsp. Black pepper 1/2 cup Worcestershire sauce 6 ounces of beer 2 tsp. Fresh squeezed lemon juice Preparation: Preheat your oven to 350 degrees. Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasonings for about 3 minutes. Melt the rest of the butter, add the beer, Worcestershire and lemon juice. Dip the Shrimp in the seasoned butter and transfer to a baking sheet. Bake until the Shrimp turn pink (about 15 minutes). Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Serve with plenty of French bread. -------------------------------------------------- SeafoodByNet.com offers the largest selection of fresh and frozen seafood to professional as well as home cooks at the lowest prices found on the net. Fast overnight shipping on fresh and frozen seafood hand selected daily to insure only the highest quality fresh seafood from around the world. No hype just the highest quality beef and seafood at the lowest price! Remember the bitterness of poor quality remains long after the sweetness of a "cheap" price is forgotten. Visit us online at SeafoodByNet.com and receive $5 off your order by placing chef2chef in coupon area. http://html.chef2chef.net/goto.php?id=164 -------------------------------------------------- Stir-Fried Shrimp with Broccoli Makes 4 servings Ingredients: 1 1/2 lbs. uncooked jumbo shrimp, peeled and deveined 1 red chili, seeded and chopped 1 clove garlic, chopped 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 tablespoon peanut oil 12 oz. broccoli florets 2 teaspoons cornstarch 1/2 cup fish stock cooked rice or noodles to serve Preparation: Place shrimp in large bowl. Add chili, garlic and sauces and mix well. Marinate 30 minutes, or longer if time allows. Heat oil in large frying pan or wok over high heat. Add broccoli and stir-fry 2-3 minutes. Remove. Mix cornstarch with 1 tablespoon of stock in a cup. Drain shrimp, reserving marinade. Add shrimp to hot pan and stir-fry for 1 minute, or just until they turn opaque. Add broccoli, reserved marinade, cornstarch mixture and remaining stock and cook, stirring constantly, until sauce boils and thickens. Serve immediately with rice or noodles.. -------------------------------------------------- Recipe Club, It's the last week of the month and your last chance to register to win all kinds of great prizes in October. Could you use a new $160 Cutting Board from Kentucky Virtual or a trip to Hawaii. How about a great selection of Gourmet Beef Jerky coming to your door for the next 6 months or a Chip and Dip Serving Bowl and a collection of great Salsas? Of course you could! Visit our Sweepstakes Page and Register to WIN! http://marketplace.chef2chef.net/sweep/ -------------------------------------------------- Cajun Shrimp Pasta Makes 4 servings Ingredients: 1 lb. Large Shrimp, peeled and deveined 2 Tbsp. Olive oil 1/2 onion, Chopped 1 Tbsp. Garlic, chopped 1/2 tsp. Thyme 1/2 tsp. Cayenne pepper 1/2 tsp. Black pepper 1/2 tsp. Basil 1 Tbsp. Worcestershire sauce 1/2 tsp. Tabasco sauce 2 cups of Tomato, peeled and diced 2 Tbsp. Sugar 1/2 cup Green onions, chopped 3 cups of Chicken broth 1 lb. Vermicelli or Linguine 1/2 cup Parmesan Cheese, grated Preparation: Sauté the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne, black peppers and basil. Cook at low heat (about 5 minutes). Add everything else, except for the pasta, shrimp and cheese and cook over low heat for about 30 minutes or until the liquid is reduced. Sauté the Shrimp in some butter and garlic until about 3/4's cooked. Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot. -------------------------------------------------- Progressive Gourmet Gourmet Frozen Food Distributor specializing in labor saving, made on premise quality products, ranging from traditional items to uniquely designed creations. Our products are individually hand crafted using the highest quality ingredients that guarantee quality and consistency every-time you prepare our hors d'oeuvres, entrees, desserts and breakfast pastries. We deliver premium quality, convenience and variety for all your banquet and catering needs. We are the Banquet Specialists. To learn more about Progressive Gourmet click here http://html.chef2chef.net/goto.php?id=240 or call 800.224-7630. -------------------------------------------------- Shopping Lists: 5 lbs. Large Shrimp with shells on 2 lbs. Butter. 5 Cloves of garlic 1 Medium onion 3 Stalks of celery Chopped parsley Chopped rosemary leaves Cayenne pepper Black pepper Worcestershire sauce Beer Fresh squeezed lemon juice 1 1/2 lbs. uncooked jumbo shrimp, peeled and deveined 1 red chili 1 clove garlic Oyster sauce Soy sauce Peanut oil Broccoli florets Cornstarch Fish stock Cooked rice or noodles to serve 1 lb. Large Shrimp, peeled and deveined Olive oil Onion Garlic Thyme Cayenne pepper Black pepper Basil Worcestershire sauce Tabasco sauce Tomatoes Sugar Green onions Chicken broth 1 lb. Vermicelli or Linguine Parmesan Cheese -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |