Skip to main content

An Amusing Mouthful: Grilled Prawns with Caviar Lime #FishFridayFoodies


It's time for the final Fish Friday Foodies' 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, I am hosting. I asked the bloggers to share recipes for seafood amuse-bouche. I wrote: "Let's make some diminutive seafood bites. Amuse-bouche are single, bite-sized hors d'œuvre. Get creative with a seafood-based amuse-bouche and we can all have a virtual #FishFridayFoodies holiday party." 

Here's the December 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...


Amuse Bouche

I opted for an amuse-bouche theme this month because there is something intriguing - and challenging - to me about creating a flavorful mouthful. Amuse-bouche. An amusing mouthful. One mouthful. Only one bite. And I love the way amuse-bouche are served: miniature cups and bowls, artistically twisted silverware. It's a feast for the eyes as well as the mouth.


The beauty of this dish comes from the surprising burst of citrus of caviar limes. Back in 2013, I interviewed a farmer who was growing caviar limes; you can read my introduction to caviar limes. They are so pretty and so tasty. Don't they look just like fish roe?

Ingredients
  • 1 pound prawns, deveined with shell and tail intact
  • 1/4 cup freshly squeezed lime juice (I used fresh Bearrs lime)
  • 1/4 cup olive oil
  • 2 Tablespoons tamari or soy sauce
  • 1 teaspoon ground coriander
  • 1 teaspoon ground smoked paprika
  • 1/2 teaspoon freshly ground pepper
  • caviar limes for serving
  • fleur de sel for serving

Procedure

Whisk all ingredients together - except for the caviar lime- and marinate prawns, on skewers, for at least 2 hours. Longer is better. Grill over hot coals till opaque.

To serve, remove prawns from skewers. Squeeze half a caviar lime on top of each prawn and sprinkle with fleur de sel. Serve immediately.

That's a wrap on the amuse bouche theme for the Fish Friday Foodies. We'll be back in the new year as Rebekah of Making Miracles leads the discussion of 'company-worthy' seafood. Stay tuned...

Comments

  1. What a fun bite. Love the caviar limes. Thanks for hosting Cam.

    ReplyDelete
  2. Those limes are so interesting! What a great flavor combination! Thanks for the great theme!

    ReplyDelete
  3. Love the look of those limes as a fun flavorful garnish - and love this theme, it was great "partying" with you today!

    ReplyDelete
  4. I'd never heard of caviar limes and now I want some. As you may know or not, I wrote an entire cookbook devoted to appetizers and absolutely love making amuse bouche. I love your combo.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur