Tag Archives: watermelon

Lunch at Sydney’s Fish Market & a Recipe

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Time for lunch at the Sydney Fish Market…oysters were smaller and briny but delicious; shrimp were sweet.  The fish was similar to cod.

No one touched the fries – why would you?

 

 

 

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
Serves 4

Ingredients

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

Directions

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.

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Watermelon Rind Chutney

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                                    Watermelon Rind Chutney

Chef Peggy Eagan of Bistro on the Go ( http://www.bistroonthego.com/) gives us another great recipe!!!

Watermelon Rind Chutney

 Makes 2 pint jars and one ½ pint jars
1 small watermelon
½ cup finely chopped sweet red pepper
1 ½ c rice vinegar (not seasoned)
1 ½ c sugar
1 c water
2 tbs fresh minced ginger
2 tsp black pepper corns
6 whole cloves
½ tsp red pepper flakes (Optional)
1 tsp coarse salt

Scrape flesh from the watermelon rind. Cut away outer green skin from rind and discard.  Cut rind into 1-inch pieces.  You should have 9 cups. 

Bring rind, red pepper, vinegar, sugar, water, ginger, peppercorns, cloves, red pepper flakes, and salt to boil in a large pot.  Reduce heat and simmer slowly until the rind is translucent and tender and the liquid is syrupy, about 55 minutes.  Divide mixture into jars and refrigerate.

Note:  The chutney will keep in the refrigerator for up to 3 weeks.  To preserve for up to a year, use white wine vinegar, cider vinegar or any vinegar with 5% or more acidity.  Then, can jars in a water bath according to jar directions. 

 Buen provecho!