Time for lunch at the Sydney Fish Market…oysters were smaller and briny but delicious; shrimp were sweet. The fish was similar to cod.
And then it was time for dessert. We never even thought about chocolate covered watermelon – but it was delicious as well as lovely to look at.
More chocolate dipped tropical fruit – mangoes, figs and kiwi
And, from Kathryn Kelly, the Executive Chef of Oceania Cruises’ Culinary Center, here’s a recipe for those big fat shrimp: Baked Shrimp Scampi.
Kathryn says that this recipe is so easy to make, it’s almost sinful. Too often shrimp is overcooked, and this is a sure recipe for avoiding that. You can use this dish as an appetizer with toothpicks. It can also be served with a few breadcrumbs in an individual dish as a first course. You can toss it in with freshly cooked fettuccine for the perfect pasta and shrimp dish. And finally, you can cool it to room temperature and use as a great topping for a homemade Caesar salad.
Baked Shrimp Scampi
40 extra-large (8 to 12 count) shrimp, peeled and deveined with tails on
8 tablespoons butter, melted and at room temperature
1/4 cup white wine
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
zest of one lemon
1/4 cup minced parsley
8 lemon wedges
Preheat oven to 400 degrees. Place peeled, deveined shrimp in a bowl and toss with melted butter and wine. When shrimp are coated, add the garlic, pepper flakes and lemon zest.
Place the shrimp in a baking sheet and pour over any remaining butter and garlic mixture. Bake for 4 to 8 minutes, depending on the size of the shrimp. You want them cooked, but not dried out, so make a “tester” so you can sample the shrimp for doneness. Sprinkle with parsley, and serve immediately with lemon wedges.