Chatty Cathy (a.k.a. cathyxyz) wrote:

> OmManiPadmiOmelet wrote:
>
> <snipped a bit>
>
> Your shrimp sounds good... BTW what's in the Fiesta chicken fajita
> seasoning?

It's a seasoning mix... Fiesta is a local spice brand that is quite good
and reasonably priced. I get it in the spice isle at HEB.

I also get their salt free lemon pepper, garlic powder and onion powder,
as well as dried minced onions when I'm in too much of a hurry to use fresh.

It's kind of a local generic brand I guess?

If I were to do my own mix, I'd use onion and garlic powder with some
pepper, parsley and maybe a hint of cilantro. Not much tho'.
For seafood, I'd also add dillweed. I was in a hurry today (I'm a bit
sleep deprived) or I'd have done my own for the shrimp.

For shrimp I'd use mostly dill weed and ground lemon or orange peel, a
small amount of white pepper and just a hint of garlic powder.


> Don't get that brand here... Looks like the fry daddy is
> being put to good use?

Gods yes!
It's interesting to me that deep frying does not necessarily translate
over to high fat cooking. ;-) And it saves time and power. It's a cool
little gadget.

>
>>
>> The larger the shrimp, the richer the flavor so I think it's worth
>> paying more per lb.
>>
>> Comments?????
>>
> Yes agreed. We had 15 Tiger prawns as part of my birthday lunch that
> weighed in at 800g with shells. They were very big prawns It was worth
> the price we paid which was about US$15... Dunno if that's expensive to
> you or not?

Nah. About right for that size!

> What we have also noticed is that they taste better if
> cooked in the shells when done on the gas "skottle" or on "sticks" on
> the charcoal braai. Small shrimp are pretty tasteless IMO, but add a
> nice texture in a salad or with fried rice.

I don't like to cook in the shell.
I've found that the major difference in flavor is a hot, fast cooking so
that the time is minimal. :-)


>