Last night's evening repast was a small thin skinless wild Pacific salmon filet slow cooked in its own juices, with presoaked sliced shitake mushrooms & thinly sliced kombu strips, and some spicy red Thai curry paste mixed into 2 TSPs of coconut oil. Once it was nearly done, I added more coconut flakes to absorb the liquid & form a thick sauce. At the same time, I also brought water to a boil, dropped 7 medium to large local wild prawns into the water, removed the pot from the stove top, letting them sit in the water while I prepared my plate. Big dollop of sauerkraut, a medium sized tomatillo sliced in wedges & 2 small avocados also wedged. The dipping sauce for the prawns was 50/50 coconut oil/olive oil, Thai fish sauce, wasabi & cayenne hot sauce, thickened with a bit of coconut flakes to give it body. Concluded this meal with a full glass of freshly brewed double fermented raspberry-lemon-ginger infused kombucha (2nd short ferment gives it a champagne bubbly fizzy effect).
Admission of resurrection of an old addiction: I'm crazy about these local Georgia prawns I keep stockpiling & consuming when they go on sale for $3.99/lb. I mean DAYUM, they are slurpilicious!
When I decided to become a vegetarian in college, my favorite food was shrimp anything. I planned my last animal/flesh meal @ a local favorite restaurant & gorged on shrimp, haha. Years later, when I returned from India having broken free of my suffering end years of veganism, when I landed in the USA, the 1st meal I had was a plate full of shrimp & a big ass salad (not many of salads to be had in India in the '90s, different there now). So now you know, I LOVE PRAWNS & think about them when I'm out of them (shrimp are small ones, PRAWNS are big 'uns...). This time I bought a surplus & stocked up the freezer with segregated 1 lb zip lock freezer baggies. Plus what I have in the bottom crisper for myself...
Last edited by Betorq; 09-03-2012 at 06:13 AM.
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"Who you want to be, isn't necessarily who you are." ~ Ginger/Gina