Seafood for lunch

[Burlington]

Anyone else enjoy some seafood?

Here we have some brown shrimp, brown crab and hot smoked Atlantic salmon.



My wife also made some delicious pizza too !

[travisb]

All looks great!

[BreguetRolex]

love me some shrimp for sure.. looks awesome

[1William]

Looks good. Now I want seafood for breakfast.

[JasoninDenver]

That pizza is a work of art!

[AK797]

I had a lovely caviar brunch last week, but now we look like we are heading into lockdown again won't be having any more any time soon.

[Pw92676]

Looks FANTASTIC!

[Burlington]

Originally Posted by BreguetRolex

love me some shrimp for sure.. looks awesome

These are particularly good - actually my favourite type of shrimp/ prawn.

They come out the North Sea and have so much sweetness to them compared to North Atlantic cold water prawns.

Totally different again though from the black tiger/ warm water varieties.

[Burlington]

Originally Posted by JasoninDenver

That pizza is a work of art!

I’m lucky that she is such a fantastic chef

[Burlington]

Originally Posted by AK797

I had a lovely caviar brunch last week, but now we look like we are heading into lockdown again won't be having any more any time soon.

Looks good !

Just been reading about impending London lockdowns. Don’t know when we are ever going to get back to normal again.

[Jackie Daytona]

I love seafood. I could really go for some shrimp ceviche for lunch about now before it gets too cold to enjoy it.

I’ll go so far as seafood for breakfast when I’m in my wife’s home town in MX. Breakfast shrimp tacos are the way to go.

Love Cajun seafood boil type thing as well.

[It's Hedley]

Great looking plate and pizza!

[BreguetRolex]

4-6 to a kilo and incredible taste. These are lagoon tiger prawns from NE Sri lanka.. Wife and I in February..


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[Taylorgold]

They all looks great and yummy ....it will be enjoyable.

[Jster]

Yes. Seafood chowder and oysters for lunch, with a nice Muscadet. Sublime.

[brandrea]

Looking tasty

I had a peanut butter and lettuce sandwich

[mrarchiegoodwin]

I love seafood and miss the old Tsukiji.

[cryptorx]

I’ve gotta say... saving on not going out to restaurants has meant being able to splurge on weeknight meals at home

All this including drinks for a fraction of what it would cost eating and drinking out.


Sent from my iPhone using Tapatalk

[mrarchiegoodwin]

Originally Posted by cryptorx

I’ve gotta say... saving on not going out to restaurants has meant being able to splurge on weeknight meals at home

All this including drinks for a fraction of what it would cost eating and drinking out.


Sent from my iPhone using Tapatalk

That looks perfect for me. Fine ingredients simply prepared. I can't drink beer anymore, but understand how it could complement the king crab and corn. Such a combination! Thanks for sharing the picture. Where in the world is it?

[Burlington]

Originally Posted by cryptorx

I’ve gotta say... saving on not going out to restaurants has meant being able to splurge on weeknight meals at home

All this including drinks for a fraction of what it would cost eating and drinking out.


Sent from my iPhone using Tapatalk

Looks good - our British crab can’t compare in size !

[cryptorx]

Originally Posted by mrarchiegoodwin

That looks perfect for me. Fine ingredients simply prepared. I can't drink beer anymore, but understand how it could complement the king crab and corn. Such a combination! Thanks for sharing the picture. Where in the world is it?

Cali.. from Costco! :P

[mrarchiegoodwin]

Originally Posted by cryptorx

Cali.. from Costco! :P

Oh no! That's incredible. Darn. I must find a way to go there. Thank you for that very useful information!

[NYC6]

Looks quite tasty Burlington. Never heard of brown shrimp, care to share the basics of the dish?
We live surrounded by the Atlantic ( Long Island, NY) and we dine off the bounty of the sea very often, either caught ourselves or fresh catch from our monger or local restaurants.
This coming weekend will be seared Yellow fin on the BBQ.

[Burlington]

Originally Posted by NYC6

Looks quite tasty Burlington. Never heard of brown shrimp, care to share the basics of the dish?
We live surrounded by the Atlantic ( Long Island, NY) and we dine off the bounty of the sea very often, either caught ourselves or fresh catch from our monger or local restaurants.
This coming weekend will be seared Yellow fin on the BBQ.

Not a dish per say, just a particular species of shrimp mostly found in the North Sea.

They tend to come in 3 formats:

- shell on
- peeled somewhere low cost and pre-packed with preservatives
- peeled fresh locally

The price per kg increasing accordingly but the freshly peeled type really do taste better.

They have a great, sweet taste and texture.

Of all the various prawn and shrimp offerings I’ve tasted, these are my simple favourite.

[eonflux]

All the pics are making me hungry!

I need to get some lobsters and throw them in the pot.

[NYC6]

Originally Posted by Burlington

Not a dish per say, just a particular species of shrimp mostly found in the North Sea.

They tend to come in 3 formats:

- shell on
- peeled somewhere low cost and pre-packed with preservatives
- peeled fresh locally

The price per kg increasing accordingly but the freshly peeled type really do taste better.

They have a great, sweet taste and texture.

Of all the various prawn and shrimp offerings I’ve tasted, these are my simple favourite.

Thanks, I’ll see if I can find them here in NY.

[Burlington]

Originally Posted by NYC6

Thanks, I’ll see if I can find them here in NY.

No worries - Latin name is crangon crangon to help you differentiate.

[SkyJuice]

Yummy!

[NYC6]

Originally Posted by Burlington

No worries - Latin name is crangon crangon to help you differentiate.

Thanks again, one of the things that NYC does very well is bringing in much of the worlds cuisine. It may take some effort but I’m confident I’ll find it at some point. After the covid calms down I’ll go on the hunt for crangon.

[Boopie]

I cooked a fresh salmon filet for dinner last night in a cast iron skillet and served it over fresh sautéed broccoli. I serve salmon at home at least once a week. When my children were younger I served tilapia on Tuesdays, and made it a fish taco night. They would customize their fish tacos with cheese and lots of different hot sauces.

Every now and then our local gourmet butcher has sushi grade ahi tuna on sale (still expensive but manageable). We pan sear it about 5 seconds a side and have at it. It’s gone within moments.