Seventh Heaven

I feel like the Buddha looks – smugly  happy, eyes half closed and with a nicely rounded belly that has followed a day of great expectation! That doesn’t read correctly, but you’ll get my drift.

It started with our very nice fishmonger at Ortaca veg market. After he’d safely pocketed the price of our çupra (sea bream), he went all conspiratorial on us. ‘Look, lady – taze karides (fresh shrimps/prawns), çok güzel!’ So we broke the first rule of survival in the commercial jungle and looked. Then we broke the second rule by agreeing with his pitch. And that was all he needed to start picking out the biggest and juiciest and arranging them under our noses on one of those styrofoam trays. ‘Not a kilo, a kilo is too expensive’, he said with his finest, unshaven smile. We ended up with 700 grams and considered we’d got away with a real bargain!

pic1

in goes the garlic

pic2

lightly pepper-flaked

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Yorkshire Prawn Cocktail

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sorry about the blur, I was all of a tremble!

I don’t know how you like your prawns, but J and I enjoy them with shells on, cooked in olive oil with loads of garlic and sprinkled with chilli flakes, a splash of lemon juice (and salt and pepper to taste, of course). We serve them from the pan with chunks of bread to soak up the juices . . Heaven! Or, as our one Buddhist friend would say, ‘Seventh Heaven!’

So, there you have it – Bof’s first ever ‘foodie’ blog post. Now for a glass of rakı and a couple of episodes of ‘Dad’s Army’ my just rewards for J’s hard work!

Alan Fenn, very contented in front of the fire.

6 thoughts on “Seventh Heaven

  1. Alan, Ah yes. This post was so cozy and nostalgic. Reminded us of past Januaries when the (much smaller) Maine shrimp would briefly make their appearance at our fishmonger’s. We’d make them almost the exact same way as you describe. The only thing missing was the rakı.

    Liked by 1 person

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