Bryocamptus

Images made through a microscope. All subject types.

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bernhardinho
Posts: 563
Joined: Sun Aug 13, 2006 6:28 am
Location: Germany
Contact:

Bryocamptus

Post by bernhardinho »

Hi guys:

scene in an Italian restaurant:

" Waiter, don't you think these scampi are apallingly small (less than 1mm) and by far to greasy???


But Sir, you ordered from our starter menue and here we serve Bryocamptus exclusivly!!

Serve you right!!"


Enjoy with garlic:


Image


Image


Image



chef de cuisine

Bernhard :D

MacroLuv
Posts: 1964
Joined: Mon Aug 28, 2006 2:36 pm
Location: Croatia

Post by MacroLuv »

Great photos with lot of details! :smt023
It looks tasty! :D

Coconut Shrimp

INGREDIENTS:

2 pounds large shrimp, shelled, devein, leaving tail on
1 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 cup ice water
2 tablespoons vegetable oil
2/3 cup grated coconut
1 1/2 teaspoons curry powder

PREPARATION:

Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture.
Fry coconut shrimp in hot fat, about 370° until golden. Coconut shrimp serves 4 to 6.

Shrimp Jambalaya

INGREDIENTS:

1 c coarse chopped yellow onion
2 md garlic cloves peeled and minced
1 c chopped sweet green pepper
3/4 c finely diced celery
4 tb bacon drippings
3 tb minced parsley
6 oz smoked ham cut in 3/8-in cubes
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked converted rice
1 1/2 lb medium shrimp, raw, shelled, deveined

PREPARATION:

Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.
Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Serves 6.

Shrimp with Red Peppers

INGREDIENTS:

1 pound butter
3 bunches scallions, chopped
12 medium cloves garlic, chopped
1/2 cup chopped parsley
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups dry sherry
1 1/2 pounds medium to large shrimp, peeled and deveined
2 sweet red bell peppers, cut in thin sticks
chopped parsley, for garnish

PREPARATION:

Melt butter in saucepan. Add the scallions and garlic; cook 3 minutes. Add parsley, salt, pepper and Sherry; simmer 2 minutes and set aside.
Pour a small amount of the butter mixture into a skillet.
Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sauteed shrimp on a serving platter. Saute the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley. Serves 4.
The meaning of beauty is in sharing with others.

P.S.
Noticing of my "a" and "the" and other grammar
errors are welcome. :D

beetleman
Posts: 3578
Joined: Fri Aug 04, 2006 4:19 am
Location: Southern New Hampshire USA

Post by beetleman »

If they are red-orange color like that does it mean they have a lot of wholesome beta carotene in them.....if you eat enough of them..... :wink: Excellent photos Bernhard
Take Nothing but Pictures--Leave Nothing but Footprints.
Doug Breda

bernhardinho
Posts: 563
Joined: Sun Aug 13, 2006 6:28 am
Location: Germany
Contact:

Post by bernhardinho »

MacroLuv wrote:Great photos with lot of details! :smt023
It looks tasty! :D

Coconut Shrimp

INGREDIENTS:

2 pounds large shrimp, shelled, devein, leaving tail on
1 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 cup ice water
2 tablespoons vegetable oil
2/3 cup grated coconut
1 1/2 teaspoons curry powder

PREPARATION:

Shell and devein shrimp, leaving tail intact; dry well. Combine flour, sugar, salt, egg, ice water, and vegetable oil; beat until smooth. Mix together coconut and curry powder. Dip shrimp into batter then into coconut mixture.
Fry coconut shrimp in hot fat, about 370° until golden. Coconut shrimp serves 4 to 6.

Shrimp Jambalaya

INGREDIENTS:

1 c coarse chopped yellow onion
2 md garlic cloves peeled and minced
1 c chopped sweet green pepper
3/4 c finely diced celery
4 tb bacon drippings
3 tb minced parsley
6 oz smoked ham cut in 3/8-in cubes
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked converted rice
1 1/2 lb medium shrimp, raw, shelled, deveined

PREPARATION:

Set a large kettle -- not iron -- over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme & cayenne pepper.
Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.
Serves 6.

Shrimp with Red Peppers

INGREDIENTS:

1 pound butter
3 bunches scallions, chopped
12 medium cloves garlic, chopped
1/2 cup chopped parsley
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups dry sherry
1 1/2 pounds medium to large shrimp, peeled and deveined
2 sweet red bell peppers, cut in thin sticks
chopped parsley, for garnish

PREPARATION:

Melt butter in saucepan. Add the scallions and garlic; cook 3 minutes. Add parsley, salt, pepper and Sherry; simmer 2 minutes and set aside.
Pour a small amount of the butter mixture into a skillet.
Sauté the shrimp in batches, adding more butter mixture as needed. Arrange the sauteed shrimp on a serving platter. Saute the red peppers in the pan; add the rest of the butter mixture and pour over the shrimp. Garnish with parsley. Serves 4.


Oh my God!! What did I do to this forum. You must be a genuine connaisseur.

Cheers Bernhard :shock:

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