BALSALMIC MUSHROOMS & PRAWNS

One thing about me is, that I never really enjoyed fish unless it once inhabited a shell. I have since discovered the whole new world of Kiwi cuisine and lovely fish recipes my entire family enjoys, but now and again I still revert to my old ways and buy some sort of crustacean.

The other day I was clearing the freezer to make way for a Kiwi-giant-sized tub of ice cream, since the good flavours don’t seem to be sold in any smaller amounts, and I came across some flash frozen prawns. “Hmmm…a few lovely scallops might be nice too, but how do I want to fix them?” I pondered. “Aha, I have it!”

My daughter hates mushrooms (weirdo!) and she’s not too fussed on prawns either, so I can make something to combine the two of those things for my hubby and I to enjoy, and wrap the scallops in bacon for her! Voila! A nice green salad on the side and we have an all-around winner!

Now, since they are separate preparations, I’ll post them individually here (see Bacon Wrapped Scallops post).


MUSHROOMS - INGREDIENTS:

2 Tbsp Butter
1 Cup Sliced Mushrooms
1-2 Cloves Crushed Garlic
*Crushed Sea Salt
*Freshly Ground Pepper
2 Tbsp Balsalmic Vinegar
2 Tsp Chives, finely chopped

*Amounts Vary – Season to Taste


DIRECTIONS:

Heat butter in a wide chef’s pan or simmer pan and when it’s bubbling & hot, add the mushrooms.

Cook for about 2 minutes, stirring occasionally and when they begin to go soft, add the garlic and cook an additional minute.

Now add the salt & pepper and the vinegar and stir well to absorb all of the liquid.

Now, sprinkle with chives and remove from heat. I added them back into the prawns after the fish was well cooked.


PRAWNS - INGREDIENTS:

2 Tbsp Butter
500 Gm Prawns (about 1 Lb)
1-2 Cloves Crushed Garlic
*Crushed Sea Salt
*Freshly Ground Pepper

*Amounts Vary – Season to Taste


DIRECTIONS:

Thaw prawns in warm water, then rinse and pat dry.

Heat butter in a wide chef’s pan or simmer pan and when it’s bubbling & hot, add the prawns.

Cook for 2-3 minutes and when they begin to go pink, add the garlic and cook an additional minute, or until prawns are completely done, but don't cook too long or they become rubbery.

Now add the salt & pepper and stir in the mushrooms.

Serve immediately.

I served the concoction on vermicelli with olive oil and garlic butter, alongside the Bacon Wrapped Scallops and a lovely salad. It was truly delish and there was none left at the end of the meal.

I guess I’d best hit that treadmill again if I don’t want to gain back the kilos I have worked so hard to lose!!! Bugger! ;o)