{"id":5550,"date":"2021-09-05T13:35:59","date_gmt":"2021-09-05T04:35:59","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5550"},"modified":"2021-09-05T23:22:07","modified_gmt":"2021-09-05T14:22:07","slug":"prawns-long-time-no-see","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/09\/05\/prawns-long-time-no-see\/","title":{"rendered":"Prawns\u2026 long time no see"},"content":{"rendered":"\n

I am not necessarily a big fan of prawns, for three main reasons: (1) because they usually are grown and from far away places, (2) because when they are local they are often sold alive, like the blue prawns from Okinawa, (3) because they come as whole (understand with the head), and I must say, that fishes or others that come as whole, I am OK cooking them, but they disgust me when they are cooked. For example, fresh snapper, or sanma (which are in season now) I don\u2019t cook them anymore because I can\u2019t eat them after.<\/p>\n\n\n\n

Anyway\u2026 the other day when shopping in Ohara there was fresh prawns, and rare enough to mention, they were coming from Choshi, a fishing port 60km north of Ohara. So I thought I would give them a try, after so long\u2026<\/p>\n\n\n\n

When the time for cooking came\u2026 hum\u2026 things got a bit complicated. As expected, looking at the whole prawns started to disgust me (really, these eyes!!!), so I tossed them in the wok, grilled them and called A. to remove the shell etc\u2026 because if I did it I wouldn\u2019t eat them, then I chopped them, and things were ok again, or almost. I gave a good scrub to the wok before using it again for the rest of the preparation \u2026 you know eyes juice\u2026<\/p>\n\n\n\n

I am not vegetarian though we eat little animal meat, but honestly if I had to fish to eat fish and hunt to eat meat I would. The day there will be no more fish mongers and butcher to prepare the filets, I\u2019ll turn vegetarian. I think it is one of my major weaknesses in the kitchen, my impossibility to prepare some ingredients. But I\u2019ll live with it, be assured!!!!<\/p>\n\n\n\n

Back to our prawns\u2026 I hadn\u2019t cook some for so long that I wasn\u2019t sure which recipe would be good, and after a little of thinking I come up with a simple pasta recipe with saffron, red bell pepper, lime, pasta and prawns if course. I was simple, fragrant and delicious. Here is my recipe.<\/p>\n\n\n\n

Saffron prawns pasta<\/strong> <\/p>\n\n\n\n