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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh