Shrimp…my love affair

Prawns, or shrimp as they’re referred to in my adoptive country, are on my ‘top-five’ food list.  I could eat them every day and not tire of them. This is speaking from experience…I’ve tried it…I still love them. I always will. This is a love affair that will never end. Although being land-locked for the last 13 years has tested the passion.

Out of desperation and longing for these scrumptious creatures I’ve resorted to cooking with the raw, frozen kind. These generally come from places as far away as Vietnam and Thailand and are sold in the freezer section of all groceries stores across this continent…without heads of course because apparently Canadians and Americans don’t like to eat anything with the head still attached.

Not long after setting foot on Canadian shores back in winter 2000, I discovered the ubiquitous shrimp-ring at a work Christmas party. To think these poor creatures gave their lives to become rings of frozen appetizers. Sacrilege. Thankfully for those who like to partake though, some bright spark came up with the idea to serve a bowl of cocktail sauce dip in the middle of said “shrimp ring” thus adding some flavor to the otherwise watery, sponge-like blandness.

Happily I get to visit the ocean from time to time. Just recently I was back in my native land where fresh seafood is abundant. Including prawns. And I ate lots of them. Without guilt. They’re very low in fat and calories; cook-up lightening fast-making them a dream for busy cooks like myself, and they’re as versatile as the humble chicken…although a lot prettier.

Wandering through the Sydney Fish Markets I once again fell in love with these beautiful crustaceans. Big, heaping mounds of raw and cooked prawns, shrimp or what ever you like to call them, were everywhere. Predictably I cooked and ate more than my fair share.

As beautiful raw as they are cooked… raw tiger prawns

raw tiger prawns

raw tiger prawns

Cooked tiger prawns…

cooked tiger prawns

cooked tiger prawns

I was fortunate enough to have taught cooking classes at the Sydney Fish Markets. If you’re ever in Sydney, make sure you visit. It’s the second largest of its kind in the world.http://www.sydneyfishmarket.com.au/default.aspx

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Sydney, Australia

under the Sydney Harbour Bridge

I've not long been back home in the US from a trip home to Australia to see my family. I felt energized from the sun, the incredible food and the love of family. I try to keep a positive outlook on most things but I am done with winter DONE I tell you. And it's not even just winter, it's being land-locked in a place with such a short summer, with … [Continue reading...]

crunchy waffle breaded chicken & gravy

crunchy waffle breaded chicken and gravy

I tried chicken and waffles on a trip out to Cody, Wyoming in 2012 with my honey. Thanks to the potato chips with the same flavor I wanted to see what all the fuss was about. When it comes to food I’ll try just about anything so I was delighted to see chicken and waffles on my friend’s Sunday brunch menu at Cassie’s, a local hotspot in Cody. So … [Continue reading...]

thai fish cakes

thai fish cakes

These tasty little treats have been on all the menus of the Thai restaurants I’ve ever eaten at & served as street food. They make perfect appetizers along side a lime and ginger cocktail. Thai food and seafood are my most favorite things to eat. Combine them and I’m in some sort of seafood utopia. If you can’t find kaffir lime leaves fresh, … [Continue reading...]

beer & bacon pancakes

beer & bacon pancakes

Pancakes were one of the first things I learnt to cook as a child. I’d get up before everyone else on a Sunday morning and make the most god-awful mess in our tiny kitchen. Once I even set the curtains on fire. Thankfully I didn’t burn the house down. The curtains were a little worse for wear but I don’t think anyone was very sad about it…they were … [Continue reading...]

thirsty thursday blood orange & pineapple margaritas

blood orange and pineapple margaritas

Aren’t blood oranges stunning? Their deep, jewel-like tones are just begging to be made into a cocktail. At least in my world they are. At the Walker-Imrie home we usually make our margs with fresh lime and pineapple juice, quite a magnificent potion, as many a friend of ours will attest to. This weekend however a celebration was to be had with my … [Continue reading...]

crispy baked coconut shrimp with honey sriracha sauce

crispy baked coconut shrimp with honey sriracha sauce

Bread it, fry it and I will eat it. And then feel guilty about it. Baked instead of fried these tasty little morsels are really crunchy…without the hideous guilt. They’re also really good served with sweet chili sauce instead of this hot, creamy Sriracha sauce if you’re feeling particularly virtuous. … [Continue reading...]

cookbooks by Lovoni Walker

simple, fresh, delicious - recipes for easy living and relaxed entertaining

Lovoni Walker has co-written over 60 cookbooks. Simple, Fresh Delicious was published by her company in 2005 and from it spawned television cooking show 'simple, fresh, delicious' aired nationally in Canada on OWN. Published in 2005, simple, fresh, delicious was written for the harried cook in mind. 85 recipes all photographed to get you back into … [Continue reading...]

bacon, avocado & egg on toast

bacon, avocado & egg on toast

I’d always followed the golden rule with avocados & never cooked them. Recently though I’ve had them cooked and they’ve been good – granted they were cooked with bacon which might explain why they were so delicious. I love avocado on toast for breakfast simply sprinkled with salt and pepper -perfectly uncomplicated. That to me really is the … [Continue reading...]

lemon caper chicken with spicy roasted garbanzo beans

lemon caper chicken with spicy roasted garbanzo beans

I was craving something to eat that was Mediterranean in flavor, quick and easy to make, of course delicious and with just the right amount of heat. From those cravings this recipe was born. And it’s definitely going to be added to our household favorite recipes. I will also make it for company because it is really good, it’s not costly to make and … [Continue reading...]