3829. CITRUS PRAWN CEVICHE with BACON DUST

Makes: 6 as canapés or 4 as starters


200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish

Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.

To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs.


bacon recipe source: Illanique Van Aswegen, Crush Magazine (@crush_online), (Issue 47), 5th Floor Jaga House, 61 Wale Street, Cape Town, South Africa, 8001

3561. CREAMY PRAWN, BACON and BROCCOLI PENNE

serves four


500 grams (~1 lb) penne pasta

1 tablespoon vegetable oil

12 rashers smoked streaky bacon, chopped

1 onion, chopped

1 large garlic clove, crushed

1 small head broccoli, broken into small florets

150ml (~6 oz.) vegetable stock, hot

142ml (~5 oz.) carton single cream

250 grams (~1/2 lb) cooked, peeled large prawns (thaw if frozen)

Bring a large pan of water to the boil. Add the pasta and a good pinch of salt. Cook according to the packet instructions, then drain and return to the pan.


Meanwhile, heat the oil in a frying pan over a high heat. Add the bacon and cook for 5 minutes, until golden and crisp, then remove and set aside. Reduce the heat to medium. Add the onion and cook, stirring, for 5 minutes, then stir in the garlic, return the bacon to the pan and add the broccoli florets and stock. Bring to the boil, cover with a lid or baking tray and simmer for 5 minutes.


Stir the cream and prawns into the sauce and heat through for 2-3 minutes, until just simmering – don’t overheat. Season, then stir into the pasta and gently mix it all together. Divide between bowls to serve. 


bacon recipe source: delicious. (@deliciousmag), August 2005

3332. CHILE and GARLIC PRAWN LINGUINE with BACON, ZUCCHINI and LEMON

70–100 grams linguine 6–8 large prawns
2 rashers of smoked streaky bacon, finely chopped
2 small or 1 large zucchini, sliced into ribbons using a potato peeler, then cut into smaller strips
1 clove of garlic, crushed
half a green chile finely cut
a splash of cream and 50 grams mozzarella (optional)
a few sprigs of thyme or chopped parsley
lemon zest to taste
lemon juice to taste
olive oil
salt and pepper

Cook the pasta in salted boiling water. Just before the pasta is ready, add the zucchini strips to the water and cook for about 2 minutes, then strain in a colander, set aside. Heat a pan and fry the bacon until crispy, remove and set aside. In the same pan, with a bit of the bacon fat lining it, very quickly fry the prawns until just starting to turn pink. As they turn pink, add the garlic and chilli to the pan and toss around a bit. Then squeeze over a bit of lemon juice and a few grates of zest along with the thyme or chopped parsley (or both). Add the bacon back, along with the pasta and zucchini and mix it about ensuring all the ingredients are heated. Add the cream and mozzarella if you want a more indulgent pasta, otherwise its a lovely, lighter and zesty dish. Add salt and black pepper if necessary and serve.


bacon recipe source: Sam Linsell, Drizzle & Dip, July 31, 2011

3247. HADDOCK, BACON and PEA PIE

serves six


Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon

Sauce
60 grams unsalted butter
50 grams plain flour
150ml dry cider

150 grams crème fraîche

150 grams frozen petits pois

200 grams cooked and peeled king prawns

6 tablespoons coarsely chopped 

flat-leaf parsley

Mash
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks

Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.

Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.

To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.

Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.

When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.


bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK

3094. SEAFOOD CHOWDER with BACON, DILLISK and CARRAGEEN (SEAWEED)

serves 6-8


1 lb. pollock, cod, or other white fish fillets
8 oz. shellfish (mussels, cockles, prawns)
4 oz. salmon, cubed
1/4 stick butter
2 oz. streaky bacon, cut into matchstick strips
2 lb. mixed vegetables (onions, leeks, carrots, celery, waxy potatoes), diced
2 1/4 cups water
1/4 oz. dillisk (purple-reddish seaweed)
1/4 oz. Carrageen, a.k.a. Irish moss
2 1/4 cups milk
Garnish: fresh parsley and chives

Cook the bacon strips in butter until crisp. Add all the vegetables except the potatoes. Season with a little salt and freshly ground black pepper and cook slowly without coloring for 5 minutes. Add water, dilisk and Carrageen and cook for 10 minutes. Add the potatoes and milk and cook until potatoes are soft. Add fish and shellfish and cook for 3-5 minutes. Check seasoning and serve sprinkled with chopped parsley and chives.


bacon recipe courtesy of: Best of Irish Potato Recipes by Biddy White Lennon, pp. 62-63. Dublin: The O'Brien Press, 12 Terenure Road East, Rathgar, Dublin 6, Ireland, 2002

2671. SPAGHETTI with GARLIC BUTTER, BACON and PRAWNS

serves four


60 grams unsalted butter, softened
2 garlic cloves, crushed
2 teaspoons lemon juice
1/4 cup chopped basil, plus extra to serve
400 grams spaghetti
1 tablespoon olive oil
4 bacon rashers, chopped
500 grams green prawn meat, roughly chopped

Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside. Cook pasta in a large pan of boiling salted water to packet instructions. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.


bacon recipe courtesy of: Valli Little, delicious., November 2008, page 122

2536. BACON-WRAPPED PRAWNS with ALASKAN WHITE ALE BEARNAISE SAUCE

1 ½ lbs. prawns (under 15)
precooked bacon (1 slice per 2 prawns)
béarnaise sauce
¼ cup butter
½ cup heavy cream
½ cup Alaskan White + 1-12oz. bottle
toothpicks

Peel prawns and marinate in 12oz. of beer for at least 4 hours (preferably overnight). Cut bacon slices in half. Wrap each prawn with half slice of bacon. Use a toothpick to keep bacon wrapped. Cook in 350 degree oven for ten minutes. Prepare béarnaise sauce substituting ½ cup beer and ½ cup cream for milk. Pop open a beer and enjoy!


bacon recipe courtesy of: Laura Christey, for Alaskan Brewing Company, 5429 Shaune Drive, Juneau, Alaska

2260. PRAWN, BACON and PAPAYA PIZZA on BUCKWHEAT (GLUTEN-FREE) CRUST

12 large cooked & peeled prawns, marinated as per recipe
1/2 papaya, cut into strips
3 rashers bacon, chopped
1/2 sliced capsicum pepper
chopped shallots
sour cream
tomato puree or pizza sauce
cheese (your choice)
buckwheat pizza base (see below)

MARINADE:
1/4 cup olive oil
1/4 cup warm water
1 teaspoon chopped chili pepper
1 teaspoon crushed garlic
1 tablespoon honey
1 tablespoon chopped coriander
pinch ground black pepper

BUCKWHEAT PIZZA BASE
1 1/2 cups plain gluten-free flour
1/2 cup buckwheat flour
8 grams dry yeast
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil
3/4 cups warm water
1 pinch Italian herbs

Mix dry ingredients in a bowl, add warm water and mix to form a soft dough. Knead until smooth and elastic. Cover with glad wrap and leave in a warm place for 20minutes to rise(double in size), then knead again. Place on floured surface and roll out to size desired, it is best to make smaller pizzas as this dough will break when lifting if it is to large, be careful when handling. Put dough onto oiled tray and bake for 8mins at 225 degrees C, than add your favorite toppings and bake another 10mins.

In a medium size bowl dissolve honey in warm water and add the rest of the marinade ingredients. Submerse prawns in marinade and set aside. If making your own base + pizza sauce prepare these now. Cover base with sauce, then cheese. Sprinkle over bacon and capsicum then lay out papaya strips & prawns to ensure each cut piece will have some of each. Spoon a small amount of marinade on top of each prawn and then bake approx 20mins at 200 degrees C (or to base directions) until melted and browned. Cut into slices and garnish with shallots and sour cream to serve.


bacon recipe courtesy of: Gluten Free Family Living on the Gold Coast

2040. SQUID INK PASTA with PRAWNS, SQUID and BACON

100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil

300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves

To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.

Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.

Bring a pot of water to the boil.

Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.

Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.

Turn off the heat, add the coriander & cherry tomatoes & serve immediately.


bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010

1510. PRAWN, PEAS and BACON RICE

serves two


450 ml vegetable stock
1 tablespoons olive oil
6 rashers streaky bacon, chopped
125 grams long grain rice
finely grated zest of 1 lemon
100 grams frozen peas
150 grams large, cooked and peeled prawns
lemon wedges, to serve (optional)

Make up the stock. Heat the oil in a wide, deep frying pan over a high heat. Add the bacon and cook for 2-3 minutes until golden. Remove with a slotted spoon and set aside. Tip away most of the fat from the pan, then return the pan to a medium heat.

Stir in the rice and zest. Cook for 30 seconds, then stir in the stock. Cover and simmer for 8 minutes, stirring occasionally.

Stir in the peas, cook for 3 minutes, then stir in the prawns. Cook for 2 minutes, until the prawns are heated through and the rice is cooked.

Stir in the bacon and season to taste. Divide between plates and serve with the lemon wedges, if you like.


bacon recipe courtesy of: Matthew Drennan, delicious. magazine

1205. CARAMELIZED PORK BELLY with PRAWNS and POTATO and BACON SAUCE

serves 4


For the pork belly
1 lb., 12 oz. pork belly
2 tablespoons salt
2 tablespoons caster sugar
1¾ pint melted duck fat

For the prawn sauce
8 large prawns, shells removed, de-veined
salt and freshly ground black pepper
2 tablespoons vegetable oil
½ carrot, chopped
1 celery stick, chopped
4 garlic cloves, chopped
2 shallots, chopped
1 tablespoon tomato purée
1 sprig rosemary, leaves only
1 sprig thyme
16 fl oz white wine

For the crisp bacon
8 thin slices streaky bacon

For the potato and bacon sauce
1¾oz butter
2 shallots, chopped
1 sprig rosemary, leaves only
5¼oz smoked streaky bacon, finely chopped
5oz potato, peeled, chopped
7fl oz whole milk

To serve
4 young spring carrots, peeled, boiled
4 asparagus spears, peeled, blanched
4 spring onions, fried for 2-3 minutes
dash olive oil

For the pork belly, preheat the oven to 285F. Place the duck fat into a large roasting tray. Season the pork belly with salt and sugar and place into the roasting tray. Transfer to the oven to cook for four hours, or until tender. Remove from the oven and leave to cool in the duck fat.

For the prawn sauce, preheat the oven to 340F. Lightly season the prawns with salt and freshly ground black pepper, then vacuum pack in a vacuum bag. Place the reserved prawn shells onto a clean roasting tray with the oil, carrot, celery, garlic and shallots and place into the oven to roast for 15 minutes. Remove from the oven and add the tomato purée. Stir to coat and add the rosemary and thyme sprigs. Return to oven for a further 15 minutes Remove from the oven and place the roasting tray over a medium heat. Add the wine and stir to deglaze the tray, removing any brown bits from the bottom of the tray. Transfer the contents of the oven tray into a large pan over a medium heat with 2¾ pints of water and simmer for 1½ hours. Skim the surface when necessary. Strain the liquid through a fine sieve into another large pot. Place over a medium heat and boil until the volume of liquid has reduced to approximately 1¾fl oz. Season, to taste, with salt and freshly ground black pepper.

For the crisp bacon, preheat the oven to 150F. Place the bacon onto a baking tray and place into the oven to cook for 1-1½ hours, or until crisp.

For the potato and bacon sauce, melt the butter in a frying pan over a medium heat. Add the shallots, rosemary and half of the chopped streaky bacon. Fry for five minutes.
Meanwhile, boil the chopped potato in a large pan of boiling salted water until tender. Drain and pass through a ricer into a bowl until smooth (or mash until very smooth). Add the milk to the mashed potato, mash again, and season, to taste, with salt and freshly ground black pepper. Add the mashed potato to the bacon mixture and cook over a low heat for five minutes. Strain the potato and bacon mixture through a very fine sieve, then spoon into a siphon ready to create a foam.

For the pork belly, heat the grill to its highest setting. Trim the cooked pork belly and cut into squares of approximately 5in. Heat the olive oil in a frying pan over a medium heat. Add the pork belly squares and fry until golden-brown. Transfer to a grill tray and brush with a little prawn sauce. Place under the grill to further caramelize. Add the reserved chopped streaky bacon to the pan the pork belly was cooked in and fry until golden-brown. Remove from the pan and drain on kitchen paper. Place the vacuum-packed prawns into a water bath at 140F and cook for 8-10 minutes, or until just cooked.

To serve, place the carrots, asparagus and spring onions into the center of four plates and place two pieces of crisp bacon on both sides of each plate. Place a pork belly square onto each portion of vegetables and crisp bacon. Place a cooked prawn onto each slice of crisp bacon and add a little potato and bacon sauce foamed from the siphon. Add a little prawn sauce onto each piece of pork belly. Sprinkle the crisp chopped bacon pieces over the potato and bacon sauce and serve.


courtesy of: Danny Millar, Great British Menu, BBC Food

939. GRILLED EUCALYPTUS, PUMPKIN, BACON and APPLE SKEWERED PRAWNS

1 kilogram pumpkin
1 onion, finely chopped
1 apple, cored and finely chopped
1 cup stock, chicken or vegetable
1/2 teaspoon nutmeg
salt
1/2 cup water
1/2 cup milk
1 kilogram king prawns
8 slices bacon, cut into small pieces.
8 skewers, metal, or wooden,
the juice of 2 limes
eucalyptus herb butter [*]
1 teaspoon butter
1 teaspoon oil
snow peas, sufficient for 4 servings.
freshly ground pepper

Place chopped pumpkin, onion, apple, stock, nutmeg and salt in heavy-based saucepan with the water and milk, and bring to the boil. Cover and simmer for about 30 minutes until pumpkin is tender. Drain any excess liquid and mash or puree pumpkin potage. Keep warm. Peel and de-vein prawns, leaving tails on. Thread prawns and bacon pieces alternately onto skewers, and rub prawns with lime juice. Place the filled skewers on a grill plate and cook for 2 to 3 minutes on each side. Baste with eucalyptus butter. While the prawns are grilling, heat a little butter and oil in pan and gently stir fry snow peas for 1 to 2 minutes. Divide pumpkin potage between four preheated plates and sprinkle with pepper. Place 2 prawn skewers on each plate of pumpkin and Garnish with snow peas.


courtesy of: A Taste of Australia, by Joy Ross and Alistair Punshon

892. BACON-WRAPPED STUFFED MEXICAN-WASABI PRAWNS

serves 4


12 large prawns (16-20 per pound), peeled
6 slice(s) bacon, cut in half
1 tablespoon pre-mixed wasabi paste
4 oz. red enchilada sauce (Las Palmas works well)
2 tablespoons molasses
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
1 tablespoon brown sugar
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/4 teaspoon crushed dried oregano
1/4 teaspoon white sesame seeds
2 cups corn salsa (see recipe)
1/4 cup baby spinach leaves, washed
1 tablespoon crumbled goat cheese

Preheat oven to 350°F. Butterfly prawns by splitting each down the middle of the back, taking care to only cut 3/4 the way through each prawn. Open prawns at cut, stuff each with a small dab of wasabi, close, and wrap in a piece of bacon; secure with toothpick. Place each completed unit on foil covered cookie sheet so that they do not touch one another.

In a bowl, combine enchilada sauce, molasses, soy sauce, worcestershire sauce, sugar, garlic, onion, oregano, and sesame seeds. Mix well. Carefully brush glaze mixture over each shrimp. Bake for 10-12 minutes, or until bacon is lightly crisp.

To serve, carefully place prawns on large platter. Present corn salsa on a bed of baby spinach leaves and generously garnish salsa with crumbled goat cheese.


Corn Salsa

2 cups fresh sweet corn kernels
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1-2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt

Combine corn, onion, pepper, cilantro, lime juice, and jalepeno in a bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Makes about 3 cups.


courtesy of: Chef Deborah Scott, Kemo Sabe, 3958 5th Avenue, San Diego, California 92103

768. SKEWERED PRAWNS and BACON

makes about 48


1 lb. large fresh prawns, peeled, deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 4 oz. cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper

Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares. Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased griller. Combine oil, salt and pepper to taste and brush kebabs with sauce. Grill quickly, brushing with oil mixture and turning until cooked (10 to 15 minutes).

NOTE: You can make these earlier on the day of the party, but please be careful when reheating them. Remember, preheat oven to very hot, then lower temperature when you put the seafood in. Seafoods cook in a few minutes, and the prawns will be ruined if cooked too long.


courtesy of: Nootka Sound Charters-Sportsman Fishing Adventures, Box 645, Gold River, British Columbia, V0P 1G0
250-283-2142

127. PAN SEARED MARINATED BUFFALO STUFFED with VIDALIA ONIONS, SHITAKE MUSHROOMS, BLACK TIGER PRAWNS, and BACON

2 12 oz. Buffalo prime rib steaks, trimmed
1 each Yukon Gold potato
8 oz. shiitake mushrooms, sliced
1 each Vidalia onions, cut in strips
1/4 cup 2% milk
6 oz. sour cream
1/2 lb. honey-cured bacon
1/4 lb. sharp cheddar cheese, shredded
1 each orange and yellow bell peppers, cubed small
1 each green poblano pepper, cubed small
8 each Black Tiger prawns, peeled and cleaned

MARINADE:
2 cups olive Oil
1/4 cup white wine vinegar
3/4 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
1 teaspoon fresh grated garlic
1/2 teaspoon fresh minced thyme
1/2 teaspoon fresh minced oregano
2 1/2 teaspoon mesquite BBQ Seasoning
1/4 teaspoon Tabasco Sauce
1/2 teaspoon Worcestershire
1/4 teaspoon sea salt
pinch fresh minced marjoram
1/2 teaspoon onion powder


Trim the fat off of the Buffalo steaks and butterfly (like cutting a pocket in the side). Mix all marinade ingredients together and place the steaks inside of the marinade. Allow the steaks to marinate for 24 hours in the refrigerator.

The next day when you are ready to begin -- cook the bacon and drain it well on paper towels. Crumble into pieces after it is cool and set aside for later.

Place the potato in a preheated 350-degree oven and cook for about an hour or until soft inside. Check with a thin, small knife for doneness inside. When the potato is done you can cut it in half lengthwise and scoop out the center. Leave some potato to hold up the skin and structure of the potato. Do not scoop all the way down to the bare skin. That is a common mistake.

With the hot potato scooping in a bowl now add the milk, sour cream, bacon and cheddar cheese and mix gently. Refill the potato and garnish on top with the small cubed peppers. When needed, heat up quickly in the Microwave and place the stuffed potato on the plate with the Buffalo steak.

Sauté the mushrooms and onions in a touch of butter until translucent. Throw in the shrimp and pour a cup of the marinade over and reduce the liquid while simmering for a few minutes. This allows for the shrimp to get drunk on the marinade as well.

Grill the Buffalo steaks and stuff them with the mushroom, onion and shrimp mixture and plate. Place the stuffed potato next to it and garnish further with the small cubed peppers.


courtesy of: crew members aboard the USS Buffalo, Western Pacific Ocean, 1999