Ok, so now I am no longer strictly vegetarian. For the sake of harmony and peaceful eating, I have (through Andy's request) began to eat seafood again (won over by the argument that most fish is virtually free-range and scallops have no pain sensors).I don't look for it, but I do enjoy eating sashimi, shrimps and scallops. I went to dinner with friends in a Japanese restaurant called Zuma (Moustafa, I know you thought it was appetizers, haha) and they served some grilled Tiger Prawns. It looked relatively easy to do so I made some for Andy.
Really easy - all you need to do is
* de- vein the tiger prawn and slide in the middle (so it looks like a butterfly)
* take out the shell if the head but not the inside
* put in boiling water (water should be boiling already), for 15secs (yup this quick)
* sautee garlic, onions and mushrooms in olive oil, salt and pepper to taste
* pan fry the shrimps in high heat (for about 45 secs) on both sides
* top with the sauted mushroom and garlic mix
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