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


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


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 »