Thursday, December 17, 2020

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...

5 comments:

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

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

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

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  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.

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