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Skopelos,
Greece, new photo pages every day!
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Et hav av reker!!!
"Norske"
reker fra Grønland!
Det savner jeg på Skopelos, heldigvis er
det noen som klarer å bringe meg litt av og til!
Vi har selvfølgelig reker i Hellas, men de serveres ikke som vi
gjør!
39,90 pr kilo er jo heller ikke
noe å si på!
Fra Wikipedia, den frie
encyklopedi; "Reker tilhører
tifotkrepsene.
De er vanligvis ganske små dyr som opptrer i stort antall.
Forskjellige slags reker holder til på forskjellige dyp.
De er særlig kjent som matnyttige og kan brukes på mange
forskjellige måter i middagsretter. Mange
arter holdes også i akvarium."
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"Norwegian"
shrimps (reker) from Greenland!
In Skopelos sometimes I miss to
eat shrimps the Norwegian way,
I do it like this;
1 slice of white bread,
spread on a layer of Mayonnaise,
peal cold shrimps to cover it completely, some lemon juice and
maybe some pepper, - and just eat it! It is fabulous!
A Norway "Reke Party" is a very common and very social
way of getting together, - of course we do have some white wine with
it or some beer! Just try!
39,90 NOK or ca 5,- Euro a
kilo,
is not bad!
Here comes something I found on
Wikipedia, they have all kinds of topics there;
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From Wikipedia, the free
encyclopedia
"True shrimp are swimming, decapod
crustaceans
classified in the infraorder
Caridea, found widely around the world in both fresh
and salt
water. Together with prawns,
they are widely caught and farmed for human consumption."
"Recipes using shrimp form part of the cuisine
of many cultures: examples include jambalaya,
okonomiyaki,
poon
choi, bagoong.
Strictly speaking, dishes containing scampi
should be made from the Norway
lobster, a shrimp-like crustacean more closely related to the lobster
than shrimp, but in some places it is quite common for large shrimp
to be used instead.
As with other seafood, shrimp is high in calcium
and protein
but low in food
energy.
A shrimp-based meal is also a significant source of cholesterol,
from 7 mg
to 251 mg per 100 g
of shrimp, depending on the method of preparation.
Dried shrimp is commonly used as a flavoring and
as a soup base in Asian
cuisines while fried shrimp is popular in North America. In
Europe, shrimp is very popular, forming a necessary ingredient in
Spanish paella
de marisco, French bouillabaisse,
Italian cacciucco,
Portuguese caldeirada
and many other seafood dishes.
Shrimp and other shellfish
are among the most common
food
allergens."
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“Shrimp is
the fruit of the sea. You can barbecue it, boil it, broil it, bake
it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp
gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp
and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp
stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp
sandwich... That's, that's about it.”
Mykelti Williamson quote
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Agnondas panorama on the 23rd of
March 2007
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