Been trying to eat more fish lately, so I Picked up a flillet of tilapia and a zucchini on the way home from work today. I smeared the fillet in some good olive oil and then cooked it in a few tablespoons of butter for about 5 minutes. I sauteed the zucchini in some olive oil as well for about ten minutes, sprinking salt and peppper a few times.
I had a pound of frozen, unpeeled, uncooked shrimp in the freezer to use up. This recipe takes about 15 minutes in total. If possible start with fresh unpeeled shrimp, but if you are using frozen, then thaw in some cool water for an hour before you start cooking. You can use peeled, cooked shrimp if you want as well. The barbecue does not come from the cooking method but the flavour of the sauce.
Barbecued Shrimp (serves two, although I was starving and ate the whole thing myself)
-melt 1/2 cup of butter in a pan
-add one teaspoon of each of white pepper, black pepper, cayanne pepper powder, thyme, rosemary and marjoram. Mix together beforehand for better consistency
-add the shrimp and take out and reserve as soon as it’s pink (about 3 minutes). If you’re using cooked shrimp just heat them through, about a minute.
-add a minced clove of garlic, 4-6 tablespoons of white wine, a tablespoon of worcester sauce, 1/2 cup of fish stock (the buillion cubes are fine)
-bring it to a boil and reduce it down until it’s no longer watery, I forget the time, just watch it (see picture).
-plate the shrimp on a bed of rice, and pour the sauce over the rice
-serve immediately.
This is a nice lazy Sunday night dish, easy to cook and quick to clean.
Happy Cooking
