This is a creation of Suu-Brother.......Unfortunately in order for me to try it I would need Benedryl, Aveeno Oatmeal bath, and a lot of water, so um...someone try and tell me how it is. Cause I love shrimp and this breaks my heart.
ORANGE FENNEL SCRIMPS
1lb 16-20 uncooked shrimp
1 whole Florida orange
1/4 cup honey
1 cup oj
1/4 oz fennel leaves
first reduce the oj about 3/4 ,zest your and your zest to the reduction.
Then you need to peel and slice that same orange and puree' it. Add in your fennel leaves and honey.
Then slow mix the reduction in the puree'. Peel shrimp and sauté's it for 45 seconds each side on high heat.
Place on a plate pure your sauce onto shrimp and enjoy
interesting!
just one question if you say, reduce the oj about 3/4, does that mean there should be 3/4th left of it or 3/4th of it should be evaporated?
unfortunately, shrimp are a bit expensive here, especially the larger ones. but, maybe, if i ask the fish guy at the market reaaaaaly nicely that it's an important experiment for a shrimpically-challenged woman from america, he'll make me a good deal? :) :)
I gotta say, this sounds like too much orange flavor in one dish (juice, zest, AND a whole pureed orange!), but I like it conceptually. I'd probably use the fennel bulb instead of the leaves because the anise flavor of the bulb is alot milder, but that's strictly a matter of personal taste.
Sounds tasty, does he recomend serving with rice, or jsut by itself?
I'm not sure, he sent it to me through email and said, 'look what I just came up with today'. My guess it's a touristy treat for the dog track restaurant since he opted out of going to NOLA. He made me for my dad though, and the review was that it was good.
But I'm sure over white rice it would be tasty.
I'm tempted to get the necessary benedryl and try it for myself though. My reaction to shrimp is typically mild and just involves a scratchy throat if that. If it was crab or lobster then I'd probably wanna pick up prednisone.
You could always fake it and use cubed lean chicken.
Your brother will likely storm north to kill me for saying that.
I don't think he would, as a chef it's his JOB to adjust recipes for my fucking allergies, damnit. When I was last down there I missed the chance for him to cook for me because he was busy, and I was only there for 3 nights, so I partook in all the fast food that RI/MA doesn't have and regretted it after. (Sketch doesn't understand why I flipped out over there being a Chick-Fil-A in Beverly. That was like...heaven to me.)
aaanyway, my question about reducing? do you end up with 3/4th or 1/4th of the orange juice?
If you're reducing the juice 3/4, I assume that means you'll have 1/4 left. That sounds more concentrated for a sauce.
As far as I can tell from the tortured syntax, the recipie is essentially a sauce poured over sautee'd shrimp.
If that's the case, you can pour it over anything your little heart desires, from cubed, battered and fried haddock to lobster.
Hell, you could drizzle it over grilled trout, if you wanted. The flavor in this dish isn't in the shrimp, it's in the sauce. Knock yourself out.
Also, try using a blood orange instead of a regular orange.
Also also Trip0, if you start with 1 cup of OJ, I think you're supposed to reduce until you get 1/4 cup of OJ.
Quote from: LMNO on January 14, 2008, 08:16:55 PM
Also, try using a blood orange instead of a regular orange.
Oooooooohhhhhhh.
-DC
Loves blood oranges
Misses having morning cup of blood orange juice in Paris :cry:
Quote from: Suu Fett on January 14, 2008, 08:15:49 PM
If you're reducing the juice 3/4, I assume that means you'll have 1/4 left. That sounds more concentrated for a sauce.
ok see because i was assuming exactly the opposite.
interesting.
i might try it!
If you try to cut corners and use frozen concentrate WAYSA?
yay i got some big gamba shrimp at the market today, they werent that expensive, 14e/kilo, ok that's about twice what i'd pay for chicken filet, but still.
so i'm gonna try it.
i'll take pics too :)
wait--fennel?
damnit
i forgot all about that.
fennel has been ordered, everything will be fine.
The fennel plant, not the seeds, right?
yup.
though i got a bit more of the bulb than the leaves, but hey.
also, instead of an orange i'm using a grapefruit, cause i kinda agree with ECH's thought of possibly a littlebit too much orange. also i like grapefruit.
just that i'm not too sure about the peel of the grapefruit, cause it's a bit thing and the zest got a littlebit of white (pink, actually) on it, buuuut i'm gonna blend it anyway so i guess it's not that much of a difference.
what, 0.25 oz is 7 gram?? is that dried fennel leaves or something?
i gotta fennel bulb, i'm gonna use my own judgement
I'm assuming dried...
But...Good luck and tell us how it is!
always use fresh fennel.
always.
Fresh fennel leaves are nice, you should get an extra bulb to plant.
Fennel doesn't really have "leaves" so much as "fronds".
(http://www.seedfest.co.uk/seeds/herbs/fennel.jpg)
It grows like a weed too, it doesn't need much sun and can handle lots of competintion.
Hey Trip Zero...how did it come out?
well, i only had the bottom part of that thing, no fronds (or not much and they were not looking very happy). but i decided i like fennel, so i'm gonna use it more often. it's a bit like anise-flavoured paksoi, kind of.
anyway, it turned out pretty good:
here's grapefruit zest, a partially peeled grapefruit and orange juice being reduced: (the yellow gunk below the pan was from the first try, when the orange juice boiled over and made a huge mess, but i had enough OJ so i just started over again--without cleaning the stove, yeah)
(http://farm3.static.flickr.com/2240/2197691958_8de011d288.jpg)
here's adding the chunks of fennel and peeled grapefruit below it
(http://farm3.static.flickr.com/2378/2197691962_ed66aeeef2.jpg)
adding the zest and placing it in a long plastic container for blending!
(http://farm3.static.flickr.com/2228/2197691966_57d8d8cbc1.jpg)
this what the sauce looks like after blending. personally i thought it was still a littlebit too chunky, but then, there weren't any particular "sauce-making" ingredients in it, too. i briefly considered adding some cream, but i was afraid it would curdle, given all the citric acid. i did add a littlebit of sunflower oil for smoothness, though.
(http://farm3.static.flickr.com/2131/2197691970_715118f551.jpg)
potatoes, peeled, sliced and washed, nuked for 5 minutes at 900W, sprinkled with paprika powder on one side, olive oil, salt and pepper on the other side. to be roasted in my oven and served next to the shrimp.
(http://farm3.static.flickr.com/2031/2197691974_bcfcbe3d0f.jpg)
these are the shrimp. they're so pretty!
(http://farm3.static.flickr.com/2360/2197691980_5cdf7b9c42.jpg)
the good thing about shrimp that is already peeled, is that if you fry them, you can add a bit of garlic and onion to the pan, and it will absorb the flavours. if it's still got the skin you need to stew it in very strong flavoured sauce to get any flavour into the meat. this, and not having to peel them myself, is my biggest problem with non-peeled shrimp (oh and that they always turn out to be half their original size when you peel them :-P).
also check out how they almost immediately turn from grey-blue to orange-pink :D
(http://farm3.static.flickr.com/2312/2196920553_b0bbeeede1.jpg)
and this is what it looks like if you throw it all together on a plate! [yes LMNO, i know, it looks like a baby threw up on my shrimp..]
(http://farm3.static.flickr.com/2350/2196920557_95c4e8d984.jpg)
All Hail Discordia! (too bad the food is a bit overexposed on this pic)
(http://farm3.static.flickr.com/2394/2196920563_a37627dec8.jpg)
my friend, on these shrimp: "hm, the flavour is .. interesting. and i mean that in a good way!"
and him again: "AAAAHH!"
me: "what?"
him: "it's such a cool taste! it's weird, it's good, it's crazy!"
so all in all, it was good. delicious and good. strange combination, but a good one :)
I'm sure the grapefruit made it a bit more tart than the orange would. But hey! Thanks for giving it a shot with your own twist. :D
Trip0 delivers. Well done, man.
Step by step with pics.
:cainftw:
000 gets to decide my views on the next political issue that I'm unsure about.
Egad. That was awesome.
Cooler than my breakfast, even: Salmon fillet and hash browns.
That looks hardcore delicious !i would eat it.
Trip0, fennel grows as a weed all over my neighborhood, if you want some seeds let me know and I'll send you a packet of them. If you don't have a yard of your own, you can still find some small neglected urban spots and just toss them about in a few different places, eventually you'll have an herb garden you can harvest every time you go for a walk. I have oregano seeds as well, from my ridiculously prolific oregano bush.
Oregano does tend to take over yards if you're not careful.
basil, rosemary, and hot peppers are also things that can be grown easily and abundantly without much effort.
also, Trip0, I'll send you whatever kind of fruit/vegetable/herb seeds you want if you just send me a few in return. ;)
I have a balcony outside my bedroom and office, on the top floor of my building. I don't get GREAT sunlight (north facing :sad: ) but I don't get bad sunlight either. I am thinking as spring starts, I will buy some containers and start growing some herbs, and possibly even some veggies. Anyone have some suggestions on what I should grow there, since we're discussing these things?
Oregano, Thyme, Sage, Parsley, Mint.
Mint is evil, be careful.
*watched mint take over her whole damn garden one summer no matter what she did*
I have windowboxes, too. I devote a completely separate pot for mint, so it doesn't spread.
thanks :)
i'm currently growing mint, rosemary, mint, oregano and thyme in plant balcony boxes (?) although currently they're inside trying to survive the winter, so i can't really use them.
indeed the mint already spread to two places, but that's fine, i'll just use more mint then. i can always replace the herbs or the earth.
basil always dies, i don't have enough sunlight (and the basil plants from the supermarket are so weak, i guess grown in an artificial light greenhouse, if you put them outside they die from system shock or something.)
i gotta try sage and hot peppers, i think.
Try acclimating your basil plants gradually... it's called "hardening". You put them outside for an hour the first day, two hours the second day, and so on. After ten or twelve days, plant them outside.
i also can't keep them alive inside.
i dont have a greenhouse :)
Hm. Maybe those are some weird genetically altered basil plants you're getting? They should be OK in a window for a couple weeks.
i dunno, i suppose they just been grown very fast under high intensity greenhouse lamps.
also i can't place them anywhere where they'd get direct sunlight. in my balcony only in the early morning.
Yeah, they need a lot of light, and soil with a lot of drainage.
I am baffled because when I buy basil I usually accidentally leave it on my porch or my kitchen counter for a week before I get around to planting it... the climate here can't be THAT different, can it? Perhaps you should start some from seed?
Quote from: Felix on January 16, 2008, 06:16:21 PM
Cooler than my breakfast, even: Salmon fillet and hash browns.
Dammit. Do Want.
Quote from: Nigel on January 17, 2008, 07:19:00 PM
I am baffled because when I buy basil I usually accidentally leave it on my porch or my kitchen counter for a week before I get around to planting it... the climate here can't be THAT different, can it? Perhaps you should start some from seed?
that's what i said. it's basil designed to die after you buy it.
Supermarket basil is grown as a salad crop. They're grown, like you said, in artificial greenhouse environments and have not been acclimated to harsh outer climate, and will flop over and wither almost immediately. :sad:
You're better off buying hardier (and tastier) varieties at a nursery.
Also, fennel and wild mustard grow all over the foothills of where I live, and seem to survive the parched, clay soil of California. Their fronds are quite nice, too.
Now I am extra-confused. There are places where you can buy potted basil that is not intended to be replanted?
Yeah, some supermarkets sell potted basil plants, which are grown in artificially greenhouse conditions, and bred to produce as much crop as possible. They are very weak and gangly because of this, and won't survive long.
It's not like they can't be planted, it's just that they're inferiorly raised and you're better off getting your basil plants somewhere other than the grocery store.
Crazy!
The market near my house sells potted herbs during planting season, but they come from a local grower and are kept outside.
the aldi here sells potted basil, parsley and chives for 0.49 euro ($0.72), which is pretty cheap (imo) if you just wanna add some fresh herbs to your food.