Published Friday, September 18, 2020
What about cannelloni prawns
By Melissa Pette
This beautiful little Costa Rica is blessed with two seas as borders; the Pacific Ocean to the west and the Caribbean Sea to the east.
There are so many advantages of living near the sea. In the case of this column for newbie chefs, easy access to almost all kinds of seafood is an extraordinary advantage.
Today, our new friend, Lauren Jones, invites us to dinner with a delicious recipe of prawns a la Italiano.
Lauren tells us a bit of her love story when, more than ten years ago, she traveled from New Bedford, Massachusetts in the United States to Limón. It started with a sightseeing trip to celebrate her 45th birthday. She fell in love with a handsome Tico with "very black eyes." Now she is happily married with two kids.
Thanks Lauren for inviting us to dinner!
By Lauren Jones
Living in Limón
All my life I have lived near the sea, in my hometown of New Bedford most of the year you find oysters, blue mussels, blue crabs, prawns and clams on the market. It is natural for me to prepare seafood recipes.
People might think that eating seafood is a very expensive diet. Here is a proof that without breaking the bank, we can enjoy delicious seafood almost every day.
The ingredients for 4 people are:
• Fresh prawns, 20 units
• 500 grams of mushrooms cut into slices
• 12 pre cooked cannelloni (similar to large rigatoni a tube-shaped dry pasta)
• 450 milliliters of evaporated milk or unsweetened condensed milk.
• 80 grams smooth chicken paté (if you can find shrimp paté in the market, that's much better).
• a teaspoon of salt
• a teaspoon of black pepper
• a tablespoon of cornstarch (maizena brand works perfectly)
• 150 milliliters of mineral water
• 1 large white onion, chopped into small pieces
• 2 teaspoons garlic powder
• 3 teaspoons of vegetable oil
• 100 milliliters of white wine (it's like half glass)
First the prawns. We will start by gently washing the prawns. Remove the skins and the gut. To remove the gut, use a wooden toothpick and carefully through the central part, insert it and take the gut with it. Slowly pull with the help of the toothpick until it is completely removed.
In a large frying pan or large pot add the oil, garlic and onion. Mix over medium heat until it begins to crystallize. At that point, add the mushrooms and a pinch of salt and pepper. Mix for 8 more minutes. Add the wine, always cooking low heat, and stir until the wine begins evaporating. Then add the prawns. Stir slowly for another 8-10 minutes. Turn off the heat and cover the pan.
The cannelloni. In a pot of boiling water, add a pinch of salt and the cannelloni. Cook for 15 or 20 minutes and stir from time to time to avoid sticking. Then drain them and let them cool.
The sauce. In a bowl add the cornstarch with the mineral water and stir until the starch dissolves.
In a pan, cooking over low heat, add the evaporated milk. Add the dissolved cornstarch. Stir constantly. Add another pinch of salt and pepper. Add the paté, stir until cooked the sauce.
In a large deep plate, use a small spoon to very gently fill the cannelloni with the prawns mushroom mix. Add the sauce on top.
Serve white-wine and get ready for dinner!
I would like to finish, for now, this column thanking all the people who have written and shared their recipes with me. I am so glad to know many of you had a funny independence day making the independence day goodies! I always return all messages. Sometimes a little bit late, but I always answer. Keep writing!
Pura Vida and Salud!
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