Classic Prawn Recipe Revealed

Oregon Magazine ^ | June 24, 2002 | Seared Lightly

[WaterDragon]

Who the heck was Nate...and when did he start pickling prawns? The origin of Nate's Original Peel and Eat Pickled Prawns seems muddled by antiquity. This classic appetizer product was created decades ago by a Pacific Northwest native and is still in limited distribution hereabouts. We've loved the taste, but price and availability have long restricted our consumption. No more, thanks to some experimentation in our kitchen.

Farmed shrimp are now in abundance on the market at reasonable prices d the following recipe will convert them to a gourmet hors d'oeuvre worthy of royalty. Pickling dampens their delight as an accompaniment to wine, but they are wonderful with beer....a fact that confirms our belief they were created as a snack for Northwest taverns.....(snip)

Click here for a Fourth of July recipe to go with the beer.

[WaterDragon]

For your enjoyment! LOL

[WaterDragon]

bttt

[blackie]

Sounds good, I like mine fried in butter and garlic, served with some lemon wedges... :o)

Freedom Is Worth Fighting For !!

Molon Labe !!

[WaterDragon]

Me, too. I can't quite imagine how prawns would taste pickled, but am going to try it. Sounds very healthy, at least!

[blackie]

I'm with you, let me know how you they are...

[EBUCK]

Thanks for the recipe....let me know how they turn out.

EBUCK

[stlnative]

I bet they taste great, chill them before serving! Yummmmmmmmmmm!

One thing I do after boiling shrimp is throw them in a ziplock bag with about 1 to 2 tablespoons of Old Bay Seasoning per pound and shake them up, then peel and eat!

[WaterDragon]

I'll let you know how they turn out. A cold beer, and zingy shrimp crunchies. Sounds a winner to me!

Brigette, I'll try your idea, too. I'll try it all, and toss in a plate of dredged, deep-fried oysters. (slaver, slaver)

[WaterDragon]

bttt....for the Fourth of July!

[patton]

forgive me, but that is disgusting. You guys want peel-and-eat, hit O'Sullivan's in Norfolk, VA. A buckett goes for a few bucks, and a few more get you a pitcher of beer to wash it down.

(Hint - the Old Bay goes in the water, and is used to stem the shrimp.)

[patton]

stem sb steam, dangnabbit.

[andysandmikesmom]

Thanks for the recipe...looks like a winner...we love all manner of seafood, and I am always looking for new ways to make it...

Also appreciated the recipe the steamed clams and mussels...I love clams and mussels combined, and as the article mentions, there is no need to steam them in something as mundane as water...

We still have Copper River Salmon in our freezer also...living our here in the Pacific Northwest, we can always get wonderful and bountiful products from the sea...

Yummy 4th of July to all...

[Eaker]

(Hint - the Old Bay goes in the water, and is used to steam the shrimp.)

Not in Texas, cowboy!!!

Eaker

PS: I use Old Spice instead!!

;<)

[WaterDragon]

Glad you mentioned the clams and mussels recipe, andysandmikesmom! I thought that one sounded good, too. And I like the idea of not using water to cook them.

[WaterDragon]

I did wonder about that 'stem', patton! The foot? No!

Well, my new computer leaves off letters, and sometimes adds letters and words if I pause even a SECOND! Is that what happened to you?

[patton]

I was tinkerin' on my boat last weekend, and the guy in the slip next to me caught about 15 crab keepers (bigger than five inches).

So the rangers come buy, and I asked what are the rules, anyway?

Two traps per person, no limit, no permit, through it back if it ain't 5".

Gotta go buy about 10 traps this week.

Me, wife, three kids...

Note - the other guy had the traps hangin' from his boat, IN THE SLIP...

[patton]

That's my story, an' I'm stickin' to it.

[parsifal]

Hardcopied. Thanks. parsy. BTTT.

[andysandmikesmom]

I always like to just steam them in any alcohol, whatever I have on hand, usually a wine...and I like to add julienned carrots, celery, mushrooms, peppers,and onions...or just add whatever veggies you and your family really enjoy...

And then just fill big bowls full of clams, mussels, veggies, and broth...add several big hunks of hot french or Italian bread, for dunking, and you have a real feast...

Man, I am getting hungry now...