Quick Bites from Pender

Posts Tagged ‘spot prawns’

Sunday Lunch – Shrimp Bisque

In Lessons From Cooking School, Recipes, Sunday Lunch on May 23, 2010 at 2:34 pm

bc-spot-shrimp-bisque

Classic bisques are thickened with rice, but all of my culinary instructors used roux to thicken their bisques.  Rice, no matter how finely you puree it, will always be grainy.

A roux is a combination of equal parts, by weight, of flour and fat that are cooked together to form a paste.  The cooking eliminates the raw flour taste, and the fat-coated starch particles are prevented from congregating together in lumps when added to liquid — making roux the front runner to thicken anything you want smooth and creamy — like a bisque.

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Ouzo Steamed BC Spot Prawns

In Did You Know, Island Life, Recipes on May 10, 2010 at 5:03 am

spot-prawns-asparagus

Trap caught BC Spot Prawns have gained a lot of fame here at home in the past few years — they’re some of the biggest, juiciest sweetest shrimps in the world, AND they’re sustainable, local and (relatively) affordable.

I fear, however, that things may be about to change.  Read the rest of this entry »