I've really got a taste for king prawns (shrimp) and have just bought a small
bag of frozen king prawns and an avocado pear to take to work with me on
Saturday (working 12 til 9pm)
I don't think that this will be filling enough and wonder if anyone has any
ideas of a pasta or rice accompanyment. I have the use of a fridge and
microwave. Or should I make a prawn linguini with a guacamole side dish?
Thanks
Sarah

Sarah wrote:

> I've really got a taste for king prawns (shrimp) and have just bought a small
> bag of frozen king prawns and an avocado pear to take to work with me on
> Saturday (working 12 til 9pm)
> I don't think that this will be filling enough and wonder if anyone has any
> ideas of a pasta or rice accompanyment. I have the use of a fridge and
> microwave. Or should I make a prawn linguini with a guacamole side dish?
> Thanks
> Sarah
>
>
How about brown rice and black beans. Grill the shrimp and baste with
butter and lime juice with garlic. Chop the avocado and serve along
side the shrimp, rice and beans. Have extra lime wedges handy.

Kathleen

"Kathleen" > wrote in message
...
> Sarah wrote:
>
>> I've really got a taste for king prawns (shrimp) and have just bought a small
>> bag of frozen king prawns and an avocado pear to take to work with me on
>> Saturday (working 12 til 9pm)
>> I don't think that this will be filling enough and wonder if anyone has any
>> ideas of a pasta or rice accompanyment. I have the use of a fridge and
>> microwave. Or should I make a prawn linguini with a guacamole side dish?
>> Thanks
>> Sarah
>>
>>
> How about brown rice and black beans. Grill the shrimp and baste with butter
> and lime juice with garlic. Chop the avocado and serve along side the shrimp,
> rice and beans. Have extra lime wedges handy.
>
> Kathleen
>
I'm not a fan of brown rice, and don't have time to go to the store for
blackbeans. but the grilled shrimp with lime and garlic sound good
Sarah

Sarah wrote:

> > How about brown rice and black beans. Grill the shrimp and baste
with butter
> > and lime juice with garlic. Chop the avocado and serve along side
the shrimp,
> > rice and beans. Have extra lime wedges handy.
> >
> > Kathleen
> >
> I'm not a fan of brown rice, and don't have time to go to the store
for
> blackbeans. but the grilled shrimp with lime and garlic sound good
> Sarah

Sarah, if you don't like brown rice try this: if you have lettuce and
tomatoes at home, make a prawn salad of lettuce, tomatoes, avocado and
prawns. It is very filling with garlic bread on the side, which you can
also make at home (you just need bread, garlic and butter). Hope it
goes well
Cathy

Sarah wrote:
> [snip]
> I don't think that this will be filling enough and wonder if anyone
> has any ideas of a pasta or rice accompanyment. I have the use of a
> fridge and microwave. Or should I make a prawn linguini with a
> guacamole side dish?

Grill or saut=E9 the shrimp beforehand as you like them to be reheated
in the microwave. (Zap just enough to reheat: don't want to overcook
them.) Take a box of couscous to work -- the 5-minute wonder starch,
as I think of it -- and make it with chicken broth or just water. A
lime and salt for the avocado (take a knife to slice it) and you're all
set. -aem

"Cathyxyz" > wrote in message
ups.com...
>
>>
Sarah, if you don't like brown rice try this: if you have lettuce and
> tomatoes at home, make a prawn salad of lettuce, tomatoes, avocado and
> prawns. It is very filling with garlic bread on the side, which you can
> also make at home (you just need bread, garlic and butter). Hope it
> goes well
> Cathy
>
Great idea. I never thought of garlic bread. I might make a garlic mayo dressing
too.
Will let you know how it turns out.
thanks Cathy
Sarah

"aem" > wrote in message
oups.com...
Sarah wrote:
> [snip]
> I don't think that this will be filling enough and wonder if anyone
> has any ideas of a pasta or rice accompanyment. I have the use of a
> fridge and microwave. Or should I make a prawn linguini with a
> guacamole side dish?

Grill or sauté the shrimp beforehand as you like them to be reheated
in the microwave. (Zap just enough to reheat: don't want to overcook
them.) Take a box of couscous to work -- the 5-minute wonder starch,
as I think of it -- and make it with chicken broth or just water. A
lime and salt for the avocado (take a knife to slice it) and you're all
set. -aem

Oooh, niw I've got a dilemma, salad and garlic bread or couscous. I've got a
couple of 'flavoured' couscous packets in, including a mediteranean style one.
I may have to take lunch on Sunday too!
Sarah

In article > ,
"Sarah" > wrote:

> I've really got a taste for king prawns (shrimp) and have just bought a small
> bag of frozen king prawns and an avocado pear to take to work with me on
> Saturday (working 12 til 9pm)
> I don't think that this will be filling enough and wonder if anyone has any
> ideas of a pasta or rice accompanyment. I have the use of a fridge and
> microwave. Or should I make a prawn linguini with a guacamole side dish?
> Thanks
> Sarah
>
>

Sautee' the prawns, then serve them with hot pita pockets, slices of
tomato and avocado, and a bit of fresh red leaf lettuce. ;-d

Dress pita's generously with melted butter first.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article > ,
> "Sarah" > wrote:
>
>> I've really got a taste for king prawns (shrimp) and have just bought a small
>> bag of frozen king prawns and an avocado pear to take to work with me on
>> Saturday (working 12 til 9pm)
>> I don't think that this will be filling enough and wonder if anyone has any
>> ideas of a pasta or rice accompanyment. I have the use of a fridge and
>> microwave. Or should I make a prawn linguini with a guacamole side dish?
>> Thanks
>> Sarah
>>
>>
>
> Sautee' the prawns, then serve them with hot pita pockets, slices of
> tomato and avocado, and a bit of fresh red leaf lettuce. ;-d
>
> Dress pita's generously with melted butter first.
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson


That sounds fab too. I can see I'm going to be buying more prawns for the rest
of the week!
Sarah

"Sarah" > wrote in
. uk:

>
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article > ,
>> "Sarah" > wrote:
>>
>>> I've really got a taste for king prawns (shrimp) and have just
>>> bought a small bag of frozen king prawns and an avocado pear to take
>>> to work with me on Saturday (working 12 til 9pm)
>>> I don't think that this will be filling enough and wonder if anyone
>>> has any ideas of a pasta or rice accompanyment. I have the use of a
>>> fridge and microwave. Or should I make a prawn linguini with a
>>> guacamole side dish? Thanks
>>> Sarah
>>>
>>>
>>
>> Sautee' the prawns, then serve them with hot pita pockets, slices of
>> tomato and avocado, and a bit of fresh red leaf lettuce. ;-d
>>
>> Dress pita's generously with melted butter first.
>> --
>> Om.
>>
>> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>> Nicholson
>
>
> That sounds fab too. I can see I'm going to be buying more prawns for
> the rest of the week!
> Sarah


Prawn + avocado + cheese ravioli but you're talking work cooking, not
home cooking.

Andy

--
"Ladies and gentlemen, The Beatles!"
- Ed Sullivan (1964)

Cathyxyz wrote:
> Sarah wrote:
>
>>> How about brown rice and black beans. Grill the shrimp and baste
>>> with butter and lime juice with garlic. Chop the avocado and serve
>>> along side the shrimp, rice and beans. Have extra lime wedges
>>> handy.
>>>
>>> Kathleen
>>>
>> I'm not a fan of brown rice, and don't have time to go to the store
>> for blackbeans. but the grilled shrimp with lime and garlic sound
>> good Sarah
>
> Sarah, if you don't like brown rice try this: if you have lettuce and
> tomatoes at home, make a prawn salad of lettuce, tomatoes, avocado and
> prawns. It is very filling with garlic bread on the side, which you
> can also make at home (you just need bread, garlic and butter). Hope
> it goes well
> Cathy

Shoots, why not just make a prawn taco? Lettuce, avo, tomato, lime, onion,
you name it! They're awesome!

kili

In article > ,
"Sarah" > wrote:

> "aem" > wrote in message
> oups.com...
> Sarah wrote:
> > [snip]
> > I don't think that this will be filling enough and wonder if anyone
> > has any ideas of a pasta or rice accompanyment. I have the use of a
> > fridge and microwave. Or should I make a prawn linguini with a
> > guacamole side dish?
>
> Grill or sauté the shrimp beforehand as you like them to be reheated
> in the microwave. (Zap just enough to reheat: don't want to overcook
> them.) Take a box of couscous to work -- the 5-minute wonder starch,
> as I think of it -- and make it with chicken broth or just water. A
> lime and salt for the avocado (take a knife to slice it) and you're all
> set. -aem
>
> Oooh, niw I've got a dilemma, salad and garlic bread or couscous. I've got a
> couple of 'flavoured' couscous packets in, including a mediteranean style one.
> I may have to take lunch on Sunday too!
> Sarah

No dilemma...
Just have prawns 2 days in a row. ;-)

I can eat shrimp 3 times per day, every day!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

I'd go with the salald myself.......baby mixed lettuces, chopped
avocado, steamed prawns, then add whatever you have or like from these
ideas: waterchestnuts, celery, jicama, red pepper, grape tomatoes,
crumbled bacon, chopped hard-boiled eggs, croutons, sunflower seeds,
alfalfa sprouts. Top it with a honey-mustard dressing or a
thousand-island / louie style dressing. Some type of fresh crutsy
grainy bread on the side. Yum!

In article .com>,
"Jude" > wrote:

> I'd go with the salald myself.......baby mixed lettuces, chopped
> avocado, steamed prawns, then add whatever you have or like from these
> ideas: waterchestnuts, celery, jicama, red pepper, grape tomatoes,
> crumbled bacon, chopped hard-boiled eggs, croutons, sunflower seeds,
> alfalfa sprouts. Top it with a honey-mustard dressing or a
> thousand-island / louie style dressing. Some type of fresh crutsy
> grainy bread on the side. Yum!
>

I'd use a savory dressing personally... Nothing sweet.

Ranch comes to mind, or some lemon juice, olive oil and a dash of soy
sauce.

I'd probably just use a little lime based mayo. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

yeah, after-the-fact i thought about how much my boyfriend loves my
bleu cheese dressing on shrimp salad......or a good creamy, garlicy
herb dressing.

mmm i know what i'm gonna make for dimnner tomorrow night!!

Jude wrote:
> I'd go with the salald myself.......baby mixed lettuces, chopped
> avocado, steamed prawns, then add whatever you have or like from these
> ideas: waterchestnuts, celery, jicama, red pepper, grape tomatoes,
> crumbled bacon, chopped hard-boiled eggs, croutons, sunflower seeds,
> alfalfa sprouts. Top it with a honey-mustard dressing or a
> thousand-island / louie style dressing. Some type of fresh crutsy
> grainy bread on the side. Yum!
>
Drool... I have prawns in the freezer...
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

See the picture of this recepie on the cover of the April 2005 issue of
Gourmet magazine.
I haven't time to type it and my link to Epicurious got all scrambled,
but it's for Shrimp and Avocado in Tamarond Sauce.

Lynn from Fargo
Making this next month!

"Lynn from Fargo" > wrote in message
oups.com...
> See the picture of this recepie on the cover of the April 2005 issue
> of
> Gourmet magazine.
> I haven't time to type it and my link to Epicurious got all scrambled,
> but it's for Shrimp and Avocado in Tamarond Sauce.
>
> Lynn from Fargo
> Making this next month!
>

I saw that, too! Sounds interesting, I'm not sure I've had tamarind
before.

There's another recipe on epicurious.com for a lobster salad with
avocado and grapefruit (served on baby arugula w/ a simple lemon/olive
oil/shallot dressing). I made that salad once using shrimp instead of
lobster, and it was wonderful. I bet it would be good w/ mango instead
of grapefruit, too.

Chris

Chris wrote:
> "Lynn from Fargo" > wrote in message
> oups.com...
>
>>See the picture of this recepie on the cover of the April 2005 issue
>>of
>>Gourmet magazine.
>>I haven't time to type it and my link to Epicurious got all scrambled,
>>but it's for Shrimp and Avocado in Tamarond Sauce.
>>
>>Lynn from Fargo
>>Making this next month!
>>
>
>
> I saw that, too! Sounds interesting, I'm not sure I've had tamarind
> before.
>
> There's another recipe on epicurious.com for a lobster salad with
> avocado and grapefruit (served on baby arugula w/ a simple lemon/olive
> oil/shallot dressing). I made that salad once using shrimp instead of
> lobster, and it was wonderful. I bet it would be good w/ mango instead
> of grapefruit, too.
>
> Chris
>
>
I haven't seen the mag in question, be we use tamarind sometimes.
Depends what form it comes in. It can be do-it-yourself (but that
involves a bit of work, so we got some tamarind concentrate in a tub
that we use. It is very strong and you don't need much, but it can be
really nice in the right recipe. (hope there are no typos - cos my
toddler is trying to type a message to you guys too
Cheers
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

On Fri, 20 May 2005 07:11:24 GMT, Chris wrote:

> There's another recipe on epicurious.com for a lobster salad with
> avocado and grapefruit (served on baby arugula w/ a simple lemon/olive
> oil/shallot dressing). I made that salad once using shrimp instead of
> lobster, and it was wonderful. I bet it would be good w/ mango instead
> of grapefruit, too.

I wouldn't ever consider substituting grapefruit for mango (maybe for
paypa).... however peaches would appeal to me.