A week or so ago the Superstore were selling large bags of zipperback tiger prawns. These prawns are already de-veined and they come out of their shells quite willingly once they are thawed. I had divided the prawns into four smaller freezer bags. About 24 prawns per bag
or about a dozen for each of us. One bag is defrosting right now.
These prawns will be the main part of Sunday dinner. I just need to decide on a recipe.
My very own "stuffed shrimp" recipe: (quantities vary according to taste)
You'll need to butterfly your shrimp by slicing horizontally along the outter edge of the arc- but NOT all the way through (leave it whole).
Then place a small scallop (or 2) in the middle and reclose with a toothpick (or 2).
Next, mix some flour, ginger powder, salt and breadcrumbs together in a bowl.
Another bowl is set up with eggs (beaten), dijon mustard, lemon juice and salt and pepper to taste.
Dip each shrimp in the flour mixture, then the egg mixture, then in the flour mixture again and set aside.
Heat skillet with oil (just enough to cover the bottom and then some).
Sauté the shrimp GENTLY, turning them with tongs until all is cooked through but not overly cooked.
Make up your own dip, I usually just use melted butter.
Bon apetit!