Ingredients
1 stephen ceideburg
1 cup butter, softened
1 bunch chopped fresh cilantro, stems remov, ed
2 tsp minced fresh ginger
2 tsp minced garlic
4 limes, divided
2 red bell peppers, julienned
36 black tiger prawns, peeled and deve, ined
1/2 cup dry white wine, optional
1 salt and pepper, to taste
3 cup fresh spinach, julienned
Directions
In the bowl of a food processor, combine butter, cilantro, ginger and
garlic. Process until smooth. Add the juice of 3 limes and mix well.
Saute bell peppers and prawns in the cilantro-butter mixture over
medium heat. The wine may be added at this point. (It helps keep the
butter from scorching and makes a smoother sauce.) Cook until prawns
are pink and just barely done. Season with salt and pepper.
Serve on 1/2 cup of julienned spinach for each serving, drizzling the
butter over the top to wilt the spinach. Garnish with lime wedges.
From Silverwater Cafe, Port Townsend Wash.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
Servings: 6 servings
Prawns With Cilantro-Ginger-Lime Butter Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Academics have traced the existence of recipes way back into the far past, in truth as far into history as early Egypt, and maybe further still. In practice though, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are some tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into starters, main course and afters, something we still use today. This early Roman chef informs us how the Roman cooks made use of a good variety of spices, including many that are still in use today such as thyme, mint and parsley. As our culinary historical trip moves to more modern times we have two interesting recipe books which were published in the 14th Century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is familiar to us all today, but rather descriptions of the types of food enjoyed by the rich people of that period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including coriander, parsley, and basil. These new culinary innovations was responsible for an increase in manuscripts on cooking, many of which still exist in academic collections. By the arrival of the twentieth century, cooking books are increasing in popularity mostly as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Prawns With Cilantro Ginger Lime Butter recipe.
