seafood

Day 96: Yes, I like Pina Coladas, and getting caught in the rain.

April 6, 2007

This evening we rustled up Piña Colada Shrimp in the time it took for the accompanying rice to cook. This is basically the same meal as yesterday, substituting shrimp for the chicken, replacing half the chicken stock with coconut milk, and sprinkling toasted dried coconut shreds over the top of the dish. Again, this is a simple meal to make and it’s reasonably appetising. L seemed to enjoy it much more than I did; I have a few issues which are not necessarily recipe-related.

Last time we bought jumbo shrimp, they cost $9 for two. As a scaled down version of the recipe called for 3/4 lb of shrimp, we decided to go with the frozen shrimp taking up room in our freezer. In fairness, the recipe doesn’t specify what size shrimp you should use, but this would have been much more satisfying with larger shrimp. Even though we cooked the food, I still felt slightly cheated by the tiny shrimp, as I was somehow anticipating larger ones. The shrimp were supposed to be grilled separately and then added to the sauce. Of course ours just created a pool of hot fishy water to lie in, as they had just been defrosted. They didn’t exactly brown nicely.

Both this version, and the one we had yesterday, seemed to be very parsley-dominant, which I found a little strange. L is a big fan of parsley so he wasn’t overly concerned, but I found it to be slightly overpowering and misplaced. The toasted coconut was supposed to be shredded, but the only unsweetened version that I could find came in large flakes. I felt that this gave the meal the characteristics of a giant macaroon, but L, a coconut fan, thought it was a good addition.

We had a little difference of opinion regarding this dish, but there’s no arguing that this is a very effortless meal with a relatively fulfilling result. The coconut milk gives a substantial sauce, with the creaminess complimenting the fresh pineapple. Tomorrow we will be making Chicken Tortilla Soup with Lime, which should be interesting. We’ve only had one run-in with tortilla soup before, when a colleague turned up on our doorstep bearing a saucepan full of the stuff. If truth be told it was the worst soup either of us had ever tasted, it was virtually inedible. It may even have been flushed down the toilet that very same day. We never did understand that gesture; either the soup’s maker didn’t like it and decided to give it all away, or maybe she just didn’t like us.

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