Captains Dinner Logo
to top
Garnelen Vanille-Würzbutter gegrillte Honigmelone

Vanilla shrimp with grilled honey melon

August 25th, 2018 | main dishes

I love vanilla, especially in savory dishes. So this dish really jumped on me when I discovered it years ago in the culinary magazine “Effilee” in the section “Fast Plate” by Stevan Paul. The vanilla shrimp have now found a permanent place among our summer classics. And sometimes we get the summer back on the plate even in winter.

Prawns with Grilled Honeydew Melon and Vanilla Spice Butter

(4 portions)

1 vanilla pod
halve the vanilla pod lengthways, scratch out the pulp
80 g butter
heat in a saucepan, add the pulp and the vanilla pod
1 garlic clove, in fine slices
1/2 - 1 red pepper pod, seeded, in thin slices
add to the butter, bring to a boil, salt, keep warm
½ Cantaloupe melon
remove shell and cores, cut into columns
2 TS olive oil
brush melon columns with oil
3-5 shrimp per person
remove from the shell, devein
grill or fry melon slices and prawns (shrimp for 2-3 minutes per side)
Mizuna salad (alternatively Roman or rocket salad)
arrange salad, melon and shrimp, sprinkle with hot spicy butter

And this is how the wife of the captain does ist:

The seasoning butter can be varied with freshly grated lemon or orange peel in place of the vanilla. This goes well with fried fish.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

November 23rd, 2017 | sweets

Vanilla Quince

Quinces are childhood memory for me. Grew up on the North Sea every summer we visited our grandparents in the Odenwald, a German low mountain range. In their (kitchen) garden they grew a quince tree in addition to many other fruit trees. Plums, apples, pears, we also had in our garden at home, but I had never seen quinces in North Germany. I thought they were unique in my grandparents‘ garden. Grandma Anna’s quince jelly was my favourite!

read more
Dorade in Orangen-Knoblauch-Sauce / Dorade with orange and garlic sauce September 19th, 2018 | main dishes

Dorade with oranges and garlic

A dream of a fish! Roasted as a whole in the oven, this sea bream bathes in orange and lemon flavors, fine fennel is reminiscent of the last Mediterranean holiday…

read more
Weißer Heilbutt mit Bärlauch Sauce April 15th, 2018 | main dishes

White halibut & wild garlic – that fits

The best thing when buying fish is always to be guided by the display at the fishmonger or on the fish market. We are happy to follow the special recommendations of our fishmonger, and then we are sure to have the best and freshest fish in the pan. But what do you do with the newly purchased fish? At this time of year, a wild garlic and white wine sauce is just the thing!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.