shrimp Archives - Beyond https://www.schweboo.com/beyond/tag/shrimp/ One hundred years of travel photography Sun, 09 Feb 2025 07:57:55 +0000 en-GB hourly 1 https://wordpress.org/?v=6.1.9 Grilled Lagos lobster https://www.schweboo.com/beyond/grilled-lagos-lobster/ https://www.schweboo.com/beyond/grilled-lagos-lobster/#respond Thu, 02 Nov 2023 07:32:08 +0000 https://www.schweboo.com/beyond/?p=8591   Grilled lobster is a popular Lagos delicacy that involves grilling or roasting crayfish with a blend of traditional Nigerian spices and herbs. While it is not as common as other Nigerian dishes, it is still a cherished speciality, particularly in the coastal regions where lobster is abundantly available.On both my three-week work-related visits to Nigeria in 2008, our host took us to a 'bush' restaurant somewhere in the outskirts of Lagos. This involved travelling in a convoy, with our two vehicles flanked by two police vehicles carrying policemen armed with AK47s. We were served huge lobsters and bottles of […]

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Grilled Lagos lobster

Grilled lobster is a popular Lagos delicacy that involves grilling or roasting crayfish with a blend of traditional Nigerian spices and herbs. While it is not as common as other Nigerian dishes, it is still a cherished speciality, particularly in the coastal regions where lobster is abundantly available.
On both my three-week work-related visits to Nigeria in 2008, our host took us to a 'bush' restaurant somewhere in the outskirts of Lagos. This involved travelling in a convoy, with our two vehicles flanked by two police vehicles carrying policemen armed with AK47s. We were served huge lobsters and bottles of local lager until we had to ask them to stop. In the words of food critic/film director Michael Winner, these were 'epic' meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinade (min) 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Nigerian
Servings 4 people
Calories 200 kcal

Equipment

  • 1 Grilling equipment (grill, oven, or stovetop grill pan)

Ingredients
  

  • Fresh lobster
  • Red bell peppers
  • Scotch bonnet peppers (or any hot pepper of your choice)
  • Onions
  • Garlic
  • Ginger
  • Seasoning cubes
  • Salt
  • Vegetable oil

Instructions
 

  • Clean the lobster thoroughly, removing any dirt or impurities.
  • In a blender or food processor, combine the red bell peppers, scotch bonnet peppers, onions, garlic, and ginger. Blend until you have a smooth paste.
  • Heat some vegetable oil in a pan and add the blended pepper mixture. Cook until the mixture thickens and the oil separates from the pepper.
  • Season the pepper mixture with seasoning cubes and salt to taste.
  • Marinate the cleaned lobster with the pepper mixture, ensuring each crayfish is well coated. You can let it marinate for at least 30 minutes to allow the flavors to infuse.
  • Preheat your grill or oven to medium-high heat.
  • Place the marinated lobster on the grill or in a grilling pan and cook until they are fully done. The cooking time may vary depending on the size of the crayfish and the heat of the grill.
  • Turn the lobster occasionally to ensure even cooking and prevent them from burning.
  • Once the lobster is cooked and has a slightly charred appearance, remove them from the grill.
  • Serve the Lagos grilled lobster hot as a delicious and flavorful appetiser or as a side dish, or as a main course with Jollof rice.

Notes

Lagos grilled crayfish is often enjoyed as a snack or as part of a larger meal, complementing other Nigerian dishes like jollof rice, fried plantains, or various soups.
Keyword grilled, lagos, lobster, spicy

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]]> https://www.schweboo.com/beyond/grilled-lagos-lobster/feed/ 0 Asuparabekon https://www.schweboo.com/beyond/asuparabekon/ https://www.schweboo.com/beyond/asuparabekon/#respond Mon, 30 Oct 2023 16:46:48 +0000 https://www.schweboo.com/beyond/?p=8398   Kushiyaki is a Japanese technique that includes various skewered and grilled meat, seafood, or even vegetables and tofu. The ingredients are placed on bamboo skewers and are typically seasoned with either salt (shio) or a reduced and sweetened version of soy sauce that is known as tare.Kushiyaki should always be freshly prepared and served immediately after grilling, while the typical accompaniments usually include edamame, salads, or pickled vegetables.Here is a Japanese asparagus dish using belly pork bacon, based on a meal I had in Hong Kong in 1987, where this was one of the side dishes served with yakitori chicken. […]

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Asuparabēkon

Kushiyaki is a Japanese technique that includes various skewered and grilled meat, seafood, or even vegetables and tofu. The ingredients are placed on bamboo skewers and are typically seasoned with either salt (shio) or a reduced and sweetened version of soy sauce that is known as tare.
Kushiyaki should always be freshly prepared and served immediately after grilling, while the typical accompaniments usually include edamame, salads, or pickled vegetables.
Here is a Japanese asparagus dish using belly pork bacon, based on a meal I had in Hong Kong in 1987, where this was one of the side dishes served with yakitori chicken. It may also have been my first experience of Japanese cuisine.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Side Dish
Cuisine Japanese
Servings 4
Calories 260 kcal

Equipment

  • 1 charcoal grill or oven
  • bamboo skewers

Ingredients
  

Asparagus

  • 8 spear fresh asparagus
  • 8 slices thinly sliced pork belly bacon

Glaze

  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 3 clove garlic (minced)
  • 1 tablespoon honey
  • 1 tablespoon sesame seeds

Instructions
 

  • Light the charcoal grill or preheat your oven to 400°F (200°C).
  • Wash and trim the tough ends off the asparagus spears.
  • In a small saucepan, combine the soy sauce, mirin, and honey. Bring to a simmer over medium heat and let it cook for 2-3 minutes until slightly thickened.
  • Wrap each asparagus spear with a belly pork rasher.
  • Place the wrapped asparagus on a baking sheet lined with parchment paper.
  • Brush the asparagus and pork with the glaze.
  • Sprinkle sesame seeds over the asparagus.
  • Cut into 3cm lengths, place on skewers and grill over the redhot coals or bake in the preheated oven for 10-12 minutes, or until the asparagus is tender and the belly pork is cooked through and slightly crispy.

Notes

Mirin is similar to sake but has more sugar and a lower alcohol content (14%). A staple in many Japanese kitchens, it pairs especially well with soy sauce. If you cannot get hold of Mirrin, you can substitute a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use
Keyword asparagus, belly pork, glaze

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]]> https://www.schweboo.com/beyond/asuparabekon/feed/ 0 San Diego fish taco https://www.schweboo.com/beyond/san-diego-fish-taco/ https://www.schweboo.com/beyond/san-diego-fish-taco/#respond Thu, 26 Oct 2023 17:30:08 +0000 https://www.schweboo.com/beyond/?p=8285 My good friend Nitza introduced me to Mexican food in San Diego in 1988. Compared with Mexican food I had tried in Europe, it was delicious. This is my take on the 'San Diego fish taco'.

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San Diego fish tacos

My good friend Nitza introduced me to Mexican food in San Diego in 1988. Compared with Mexican food I had tried in Europe, it was delicious. This is my take on the 'San Diego fish taco'.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Snack
Cuisine Mexican
Servings 4 people
Calories 320 kcal

Equipment

  • Bowl
  • 2 Large skillet

Ingredients
  

  • 500 g white fish fillets (such as tilapia, mahi-mahi, or cod)
  • 1/2 cup all-purpose flour
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 red chilli (chopped)
  • 2 tbs vegetable oil

For the slaw

  • 2 cups shredded cabbage
  • ¼ cup fresh coriander (chopped)
  • ¼ cup mayonnaise
  • 1 tbsp lime juice
  • 1 pinch rock salt (to taste)

Taco assembly

  • 8 tbsp small corn tortillas
  • ½ cup diced tomatoes
  • 1/4 cup chopped red onion
  • 8 Lime wedges for serving
  • 1 tbsp Hot sauce

Instructions
 

  • Start by preparing the slaw. In a bowl, combine the shredded cabbage, chopped coridander, mayonnaise, lime juice, and a pinch of salt. Mix well and set aside.
  • In another bowl, mix the flour, cayenne pepper, smoked paprika, salt, and pepper. Coat each fish fillet in the flour mixture.
  • Heat the vegetable oil in a large skillet over medium-high heat. Cook the fish fillets for about 3-4 minutes per side or until they are cooked through and golden brown. Set the cooked fish aside on a plate lined with paper towels to drain any excess oil.
  • Warm the corn tortillas in a dry skillet or over an open flame on the stovetop until they are soft and pliable.
  • To assemble the tacos, place a few pieces of cooked fish on each tortilla. Top with the prepared slaw, diced tomatoes, and chopped red onion. Squeeze some fresh lime juice over the top and add hot sauce if desired.
  • Serve the fish tacos immediately with extra lime wedges on the side.
Keyword fish, san diego, tacho

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