Tag Archives: garlic

Shrimp With The HEADS ON!


Yep, I said with the heads on.  And the shells, and the legs and the tails. 

My family loves seafood.  They love shrimp, or prawns.  My daughter will eat the tails of the shrimp and crispy fins of fish.  She is otherwise picky which made this seem so odd to us at first.  I, on the other hand, do not enjoy the tails or fins of any creature, although I’ve heard oxtail soup is amazing.  I want to try that someday.

We have a giant Korean supermarket by my house.  My daughter and I went to buy some shrimp one night for dinner.  The least expensive was fresh water prawns.  They were full prawns with the heads and tails..everything.  I bought a couple of pounds of them and they were AMAZING!I  My husband was not excited about this until he peeled and ate one.  He still talks about how these were the best prawns he had ever had!  He got past the heads and legs real quick after the first one.

All of the flavor is in the head and shell of the shrimp.  I have heard this numerous times, but didn’t understand the immense difference until I made this.

Bring a large pot of salted water to a boil and toss the prawns or shrimp in.  Cook until pink and opaque, not long, you don’t want to overcook them.

Drain and serve with melted butter and lemon or garlic butter.

It’s more work to peel them, but I guarantee you will love them.  They are a treat because they aren’t cheap, so why not get the best flavor possible?

I usually have French bread and a vegetable for sides.  The next day they are great on a salad, after you peel them and twist the heads off..yeah, I know, trust me, it’s better than good!  I must say I only had some left over once.  We had steak that night too, so we were full.  Other than that I have never had any left.  Now I only buy the whole shrimp, or prawn. 


Fish Sauce is SO YUMMY!! REALLY!

Yeah, I know, fish sauce?

Well, if it is mixed correctly it is the nectar of the gods.  My daughter loves this mixture and puts it on everything.

It can be used as a dip, a marinade or to pour over rice or noodles.  You can add it to a stir fry or anything you want to have a sweet tangy Asian flair.

First you will need a high quality fish sauce.  The base is not diluted and smells extremely pungent of fish.  Anchovies are usually used for this liquid.  It has the consistency of water, so it’s not a thick sauce.  I like the 3 Crab brand or Thai Kitchen brand is good too.

In a bowl combine

1 minced chili, like serrano

2 cloves garlic

3 tbsp sugar

2/3 cup water

1 1/2 tbsp lime or lemon juice

finely shredded carrot, about 1/4 of the carrot

tbsp chopped green onion

5 tbsp fish sauce

Mix well to dissolve the sugar.

refrigerated for flavors to mingle..or whatever.

Sometimes I use some honey also.  It depends on how sweet or tangy you want it.  I have used rice wine vinegar if I don’t have lime or lemon juice also.

I also add a ton of fresh cilantro.  Can’t get enough cilantro.Image


Mustard Brown Sugar Glazed Salmon

My husband loves this.  My daughter likes to make it also.  I like it when SHE makes it too!  It’s actually pretty simple, you can omit the ginger and just use some black pepper.  I don’t use the ginger that often.
3 tablespoons light brown sugar
1 tablespoon honey
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon finely grated ginger
Vegetable oil
Salt and freshly ground black pepper
8 salmon fillets, 6 ounces eachDirections
Melt the brown sugar, honey and butter in a small pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture.
Grill for 6 to 8 minutes until medium done, turning once after 5 to 6 minutes.
I have also made this in the oven.  I marinated the salmon for about 15 minutes.  You don’t need to marinate salmon very long at all, as the meat is tender  and sucks up the marinade really fast, especially at room temp.
350 in the oven until salmon flakes.  I like to serve this with simple sides like asparagus and roasted potatoes, or a salad and jasmine rice.  My daughter likes it when I slice garlic really fine and fry the garlic in grape seed oil mixed with a little toasted sesame oil until crispy, then I fry cilantro until crispy after I remove the garlic.  Drain the oil off on a paper towel and sprinkle it over the rice.  Crispy fried garlic and cilantro..it can go on anything!