A Trip to the Fish Market

One of the benefits to living overseas is the opportunity to experience some aspects of daily life of the local culture. We live in Eastern Saudi Arabia on the Arabian Gulf (otherwise known as the Persian Gulf). Right now is shrimp season so we've been a few times to the local fish market to purchase shrimp. I love shrimp and order it whenever possible in a restaurant, but I had never cooked it before. You can find anything on the Internet, so we found a few recipes and have had fun (and delicious meals) experimenting in the kitchen. This is how we spent the morning last Thursday - the weekend.

This is an open market - meaning that literally, the doors and windows are open. With the outside temperature at 40 celsius / 105 fahrenheit, it keeps boys busy hauling in wheelbarrows full of ice.

The fish mongers were very proud to display their wares to me...and they all wanted to have their picture taken...with their fish.

Of course shrimp is what we went for. Brian bargained with the vendor and got a good deal (since we are proving to be good customers). Yesterday we purchased 15kg of shrimp to freeze since the shrimp season is winding down.

Bargaining for the best shrimp - quality and size, at the best price is part of the experience. Once purchased, we hired young men to shuck our 15 kg of shrimp. We froze bags for future dinners and then Brian will have the pleasure of de-veining them later. Lucky him!

I made friends with this fish-monger. He was a good sport about having his picture taken, as were all the men working and shopping there. (I was the only woman in sight). I loved his outfit - traditional Saudi clothing but gum boots in place of sandals. He was fast at his trade.

Here is one of our newly-discovered favourite recipes:



Shrimp Pasta:
1 lb shrimp - peeled & deveined
2 Tbsp olive oil
1/2 cup chopped onion
1/2 tsp thyme
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp basil
1/2 tsp Tabasco sauce
1 Tbsp garlic, chopped
1 Tbsp Worcestershire sauce
1/2 cup tomato - diced
2 Tbsp sugar
1/2 cup green onions - chopped
3 cups chicken broth
1 lb vermicelli or linguini
1/2 cup parmesan cheese - grated
In a non-stick frying pan, saute the onion in olive oil for approximately 4 minutes. Add garlic & stir. Add thyme, cayenne, peppers and basil. Cook on low for 5 minutes more. Add everything else except pasta, shrimp & cheese. Cook over low heat for about 30 minutes or until liquid is reduced. In another frying pan, saute the shrimp in some butter and garlic until three-quarters cooked. Add onion & garlic mixture and cook an additional 2 minutes. Add cooked pasta and toss well with grated cheese. Serve hot in a shallow bowl.

You're all invited for dinner!!!