Posted in In my Kitchen...

Honey Chili Shrimp

Honey Chili Shrimp 1

You may already well know that shrimp cooked in the shell can often be much for flavorful than the pre-shelled variety in the same way that meat cooked on the bone is generally much better than boneless cutlets from the same source. Indeed, eating shrimp that is still in the shell can be a bit fiddly, and even quite messy, but, at an outdoor barbecue, or a casual meal with friends, this often enhances the pleasure of the meal…

Today’s little dish is very easy to prepare and could be served as a light snack, or appetizer with drinks. It is somewhat Asian in spirit, especially with the splash of soy sauce used to give saltiness, but there is no garlic or ginger used (though you certainly could, if desired) and the preparation could just as easily feature in a tapas meal as it could as one of a series of dim sum type dishes.

Basically, you just flash-fry the de-veined shrimp in oil until nicely pink and then add in thin slivers of red chili pepper (or sweet bell pepper for a less fiery result). Once the latter are softened, quickly stir in a splash of soy followed by enough homey to coat the shrimp and, just before serving, a generous sprinkling of toasted sesame seeds.

That’s it …

Posted in In my Kitchen...

Grilled Octopus Skewers

Octopus Skewers A

I did up this little appetizer using a couple of octopus tentacles I had left over from using the rest of the beast in a different recipe. I first thought of doing something sort of Asian with ginger and soy, but I decided, instead, to marinate my sections of tentacle with lemon juice and herbs before gilling them on skewers.

The tentacles had been blanched and frozen before use and so needed no further tenderizing. I cut each into sections and then marinated the pieces in a few tablespoons of olive oil, along with a tablespoon or so of lemon juice, a quarter teaspoon of pureed garlic, and about one eighth of a teaspoon of dried thyme with just a few needles of rosemary crushed into the mix with a pinch of salt. I let this sit for about a half hour so.

Finally, I threaded the pieces on skewers and grilled them over high heat for a couple of minutes on each side, basting with the marinade as I did so. I served them, as you can see, over thinly sliced lemon and the result was very pleasant indeed. I have not used thyme with octopus or squid before and I liked the combination. Next time, I think I may try a more complex Herbes de Provence blend…