Text 7582, 79 rader
Skriven 2011-02-23 17:52:00 av Glen Jamieson
     Kommentar till en text av Bill Swisher
Ärende: FOOD MILES 10223
========================
 -=> Quoting Bill Swisher to Glen Jamieson <=-

 > I didn't know.  After all, you do get quite large other marine
 > animals - fish, whales, bears.

 BS> The crabs are largish.  The shrimps I've seen in the wild, so to
 BS> speak,  are popcorn sized.  Generally they come from fairly deep water,
 BS> say 20  fathoms or more, although there was one time we were anchored
 BS> out in  Kachemak Bay by Homer and they must have been spawning, it was
 BS> a full  moon, and were everywhere on the surface.  A landing net,
 BS> suitable for  salmon, has netting to large to catch them.  :-)

That sounds like the size of prawns/shrimps that you buy in dried
state in Asian groceries, and use in stir-fries.  They should be quite
good to eat fresh, just tossed in whole.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Collards with a difference
 Categories: Main dish
      Yield: 6 Servings
 
      1 lg Bunch fresh collards
    500 g  Cooked Hot Cajun sausage
      2 ts Asian shrimp paste or
     20 g  Dried shrimps
      2    Bacon rashers, chopped
      1 cn Coconut cream
      1 lg Spanish onion
      4 cl Garlic
           Oil
           Chilli powder if required or
           Chilli sauce
           Salt and pepper to taste
 
  This was an attempt to apply alternative cooking styles and
  ingredients to a traditional Southern States food.  It was well
  received by local food experts.
  
  De-stem the collards, wash well, and leave to drain.  After draining,
  roughly chop the leaves crosswise.
  
  Chop the garlic and onion and put to one side.
  
  Slowly fry the bacon until it becomes crisp and smells like bacon
  instead of something chemical.
  
  Cut the Cajun sausage into 1 cm pieces, and add to the bacon,
  together with the garlic and onion, and fry until a bit brown.
  
  Add the shrimp paste (if used) and stir in.   If dried shrimp is
  used, add it now, plus a bit of water and sizzle it until the water
  disappears.
  
  Taste the sausage and stuff, and add chilli powder or sauce and/or
  pepper and salt until it is just a bit too spicy hot.
  
  When the sausage is nearly cooked, add the collards and give full
  heat, turning to mix it all together.   Cover, and steam it, turning
  occasionally, for about 15 - 20 minutes, until the collards are almost
  cooked (tender enough to eat, but still a bit chewey).
  
  Add the coconut cream, and mix it all together again, and heat until
  the cream gets hot and thickens.
  
  Serve, with whatever accompaniments you like.  In my case, curried
  okra and slices of eggplant rubbed with turmeric and fried until
  tender, and a few assorted bottles of Australian and Californian red
  wine.
  
  Devised and cooked by Glen Jamieson, at Neysa's place.
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)