Honey-glazed shrimp (3 versions)

Version 1 is my solo version of the recreation of an ancient Greek dish from Dalby, Andrew; Grainger, Sally, The Classical Cookbook. J. Paul Getty Museum, 1996. ISBN: 0892363940

Versions 2 and 3 are honey-vinegar variations I tried; they're not bad, but kind of bland.

Version 1: classical Greek version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. fish sauce
1/2 Tbsp. honey

garnish:
generous pinch dried oregano
pepper to taste

Version 2: agridouce (sweet and sour) version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 Tbsp. honey

garnish:
pepper to taste

Version 3: sesame version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. toasted sesame oil
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1/2 Tbsp. soy sauce or water

garnish:
1 tsp. toasted sesame seeds, to taste
pepper to taste

Saute ingredients (except garnish) 2-3 minutes, until shrimp are heated through but still tender. Remove shrimp and keep warm. Reduce sauce by half and pour over shrimp; sprinkle with garnish. Serve as an appetizer, with nice crusty bread, or over rice or noodles as a first course.

Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Prawn and Galia Melon Salad

1 small galia melon, seeded, rind removed and flesh chopped or flesh removed with a melon baller
about 3 1/2 oz. cooked and peeled prawns
scant 2 1/2 Tbsp finely chopped fresh mint leaves
scant 1 1/4 Tbsp olive oil
scant 2 1/2 lemon juice
scant 1 1/4 tsp wholegrain mustard

Mix ingredients and season. Serve in melon rind halves if desired.

Adapted from Recipes Plus

I haven't tried this one yet -- it's been a bad summer for melons here -- but it sounds intriguing.

Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.

Citrus Shrimp and White Bean Salad

6 Tbsp. lime vinaigrette*
3/4 lb. small or med. shrimp, peeled and deveined
15 oz. canned white beans, drained and rinsed
1/4 cup snipped fresh parsley

4 cups arugula, lettuce, or salad mix
1 orange bell pepper, thinly diced

Heat 2 Tbsp. lime dressing over medium heat. Add shrimp and sauté until they start to turn opaque, about 3 minutes. Add beans and parsley and heat through. Divide greens and pepper among four plates for a side dish, or two for a main course. Top with shrimp mixture and drizzle with remaining dressing.

Adapted from meganwarerd.com

*Any kind of vinaigrette-style dressing will work, but Newman’s Own Light Lime Dressing is suggested. You can also make your own by mixing 2 Tbsp olive oil, 1 Tbsp. vinegar, 3 Tbsp lime or lemon juice, and black pepper and salt to taste.

Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.