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!

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!’

garlic prawns 1

in goes the garlic

garlic prawns 2

lightly pepper-flaked

garlic prawns 3

Yorkshire Prawn Cocktail

garlic prawn 4sorry about the blur, I was all of a tremble!

So, there you have it – Archers’ 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.

16 thoughts on “Seventh Heaven

    1. . . you sophisticated lot in Bodrum will wonder what the fuss is about, but big, fat, fresh prawns are a novelty in Ortaca.

  1. Alan, you and J have passed the first critical test for becoming food bloggers. You’ve gotten your audience drooling in anticipation and ready to rush out to the fish market to give the recipe a go. Aferin!

  2. Oh wow, looks lovely. We have the restaurants at our fish market so we always give our prawns to them. Fried in LOADS of garlic and chilli butter so you can mop up with your bread. 😉 Similar heaven to yours. 🙂

    1. the very location that got us started on this treat, just nice to be able to get decent sized prawns in our local market. He too has a small restaurant where we usually have a scoff of hamsi for market day lunch.

  3. What a feast!! Love that juicy prawns, J – your creation looks stunning, wished I could pop in for supper – elinize saglik ve afiyet olsun (and more foodie posts please!:) best wishes for Christmas and New Year to you both xx

  4. Looks scrumptious. We just ate a huge sea beam last night (orata in Italian) cooked in sea salt. It was delicious (and a tad pricey too!) And I need to go out tomorrow and get some prawns for a dish I want to serve on Christmas day. Maybe I should try J’s recipe– it looks awesome, and if it would transform my hyperactive husband into a Buddha there would be a double gain!!
    I too am not a foodie blogger, but once in a while it can be fun to get into the nitty-gritty details of whether to use a pinch of salt or a bit of chili pepper. Italians have an interesting expression in their cookbooks Q.B. That means Quanto Basta– as much as needed– Being a horrible cook I can never figure out Q.B. — no natural instincts. Oh well. Have a wonderful holiday season. Ciao, Trisha

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