Where to get BIG prawns?
Discussion
FurtiveFreddy said:
but if you're anywhere near Camberley I'd also recommend checking out this fishmonger:
http://passionateaboutfish.co.uk/
Their fish is top quality, so you may find them over your budget for the prawns but they also currently make up their own BBQ skewers using various fish/marinades.
I agree that their fish is top quality. However, their prices are way over the top.http://passionateaboutfish.co.uk/
Their fish is top quality, so you may find them over your budget for the prawns but they also currently make up their own BBQ skewers using various fish/marinades.
Edited by FurtiveFreddy on Tuesday 9th August 10:07
I used them several times when they first opened. The fish was superb and also very fresh.
The last time I used them, I bought a 900g side of salmon for home smoking. I was back in the car before I realised that I had paid £37.00.
I haven't been back since.
I'm happy to pay extra for quality, but you can get 900g of salmon in Costco for between £12 and £17.
IIRC, they had giant prawns for £7.00 each.
jet_noise said:
tomsugden said:
Aren't langoustine essentially large prawns?
Yep. From W1k1:Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster,
regards,
Jet
Evoluzione said:
FurtiveFreddy said:
'Dublin Bay Prawn' is like calling dogfish 'Rock Salmon'.
Nothing wrong with either BTW, but it's like Harry Hill says: "Hamburgers - beef does all the work, pork gets all the credit"
Indeed. I'd back a langoustine in a fight with a prawn anyday. Nothing wrong with either BTW, but it's like Harry Hill says: "Hamburgers - beef does all the work, pork gets all the credit"
jet_noise said:
Evoluzione said:
FurtiveFreddy said:
'Dublin Bay Prawn' is like calling dogfish 'Rock Salmon'.
Nothing wrong with either BTW, but it's like Harry Hill says: "Hamburgers - beef does all the work, pork gets all the credit"
Indeed. I'd back a langoustine in a fight with a prawn anyday. Nothing wrong with either BTW, but it's like Harry Hill says: "Hamburgers - beef does all the work, pork gets all the credit"
OP (maybe this fits better with the cooking tips thread), assuming you get the prawns you want, if you've got time keep the shells (maybe a spare prawn or two as well) and use them to knock up a shellfish reduction. It's an ingredient that Rick Stein raves about and gives the recipe for (see below). You can freeze it. Comes down to what looks like half a mug of brownish tomato soup but tastes amazing, and I use it to make a rich crab and monkfish dish with a bit of cream.
Shellfish Reduction
The shells from 1 lb (450 g) prawns plus half a
dozen whole prawns
2 oz (60 g) carrot, peeled and chopped
2 oz (60 g) onion, peeled and chopped
2 oz (60 g) celery, chopped
½ oz (15 g) butter
1 fl oz (30 ml) white wine
1 tsp. (5 ml) tomato, roughly chopped
15 fl oz (450 ml) fish stock
Pinch of cayenne pepper
Cook the shells and whole prawns with the carrot, onion and celery in the butter without colour. Add the wine, tarragon and tomato and boil to reduce for a couple of minutes. Add the fish stock, bring to the boil and simmer for 40 minutes. Liquidize everything and pass through a conical seive, return to pan and reduce by three quarters.
Shellfish Reduction
The shells from 1 lb (450 g) prawns plus half a
dozen whole prawns
2 oz (60 g) carrot, peeled and chopped
2 oz (60 g) onion, peeled and chopped
2 oz (60 g) celery, chopped
½ oz (15 g) butter
1 fl oz (30 ml) white wine
1 tsp. (5 ml) tomato, roughly chopped
15 fl oz (450 ml) fish stock
Pinch of cayenne pepper
Cook the shells and whole prawns with the carrot, onion and celery in the butter without colour. Add the wine, tarragon and tomato and boil to reduce for a couple of minutes. Add the fish stock, bring to the boil and simmer for 40 minutes. Liquidize everything and pass through a conical seive, return to pan and reduce by three quarters.
captainzep said:
Shellfish Reduction
The shells from 1 lb (450 g) prawns plus half a
dozen whole prawns
2 oz (60 g) carrot, peeled and chopped
2 oz (60 g) onion, peeled and chopped
2 oz (60 g) celery, chopped
½ oz (15 g) butter
1 fl oz (30 ml) white wine
1 tsp. (5 ml) tomato, roughly chopped
15 fl oz (450 ml) fish stock
Pinch of cayenne pepper
Cook the shells and whole prawns with the carrot, onion and celery in the butter without colour. Add the wine, tarragon and tomato and boil to reduce for a couple of minutes. Add the fish stock, bring to the boil and simmer for 40 minutes. Liquidize everything and pass through a conical seive, return to pan and reduce by three quarters.
That sounds a bit like a magic stone for making soup if you've heard the old story.The shells from 1 lb (450 g) prawns plus half a
dozen whole prawns
2 oz (60 g) carrot, peeled and chopped
2 oz (60 g) onion, peeled and chopped
2 oz (60 g) celery, chopped
½ oz (15 g) butter
1 fl oz (30 ml) white wine
1 tsp. (5 ml) tomato, roughly chopped
15 fl oz (450 ml) fish stock
Pinch of cayenne pepper
Cook the shells and whole prawns with the carrot, onion and celery in the butter without colour. Add the wine, tarragon and tomato and boil to reduce for a couple of minutes. Add the fish stock, bring to the boil and simmer for 40 minutes. Liquidize everything and pass through a conical seive, return to pan and reduce by three quarters.
Tesco do these. We had them a while back and they were good.
http://m.tesco.com/h5/groceries/r/www.tesco.com/gr...
Obviously a proper fish monger is going to be better but not always possible.
http://m.tesco.com/h5/groceries/r/www.tesco.com/gr...
Obviously a proper fish monger is going to be better but not always possible.
These people do some very interesting stuff, but not cheap, I'm afraid.
http://www.thefishsociety.co.uk/
http://www.thefishsociety.co.uk/
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