I blame Sledpress.
A week or so ago she was telling me about waiting for a big frozen shrimp delivery (she is usually vegetarian but has made an exception for the occasional shrimp protein boost) and it got me thinking. I almost never buy prawns at the market because most of the time they’ve already been frozen (so you can’t freeze them again). But then I thought that buying already rock solid frozen prawns would be a bit like having a bag of peas in the freezer, ready to just grab a few and throw them into any dish you feel like throwing them into (really, peas are SO GOOD for this).
So I bought a bag of frozen prawns. You can easily cook them from frozen if putting them into something with a sauce, or in a stir-fry, but I felt like breaded fried prawns today, so that meant I had to defrost them and dry them out before covering them with garbanzo flour. And I gotta say, they were great. Like eating prawn popcorn, AND I didn’t have to shell and devein them. So easy, so tasty. I mean of course there are times when only super fresh prawns will do, but for the occasional this and that, I will no longer be without a bag of prawns in my freezer. Thanks Sled!
Yay! We just made the lime peanut coriander prawn recipe for Thanksgiving. With red cabbage in wine sauce and braised mustardy root veg. Will report, with pics.
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All my faves – lime, peanut, coriander… ❤
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I was fricken awesome. This time the tenderness of the prawns was just right and the seasoning was even better than the previous version. The red cabbage was amazing — you render bacon (or in our case faux bacon crisped in oil) and use the fat to saute a big minced shallot, then the shredded cabbage goes in with salt and simmers half an hour, then plonk in red wine vinegar, dijon mustard, a little sugar and simmer again till it’s evaporated and bang on parsley and black pepper and the crumbled bacon. Tender but had snap. We had a spiced rice pilaf with it and then that TART. Not too sweet, almond crust, lilly the cat who is usually shy as hell jumped up and demanded her share because there was whipped cream stiffened with the cranberry pectin.
I will try that red cabbage recipe sometime over the winter (with REAL bacon).