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Washington Deliciousness: Spicy Prawns, Beer Batter Shrimp and Sesame Ginger Garden Beans

Oil bubbled for frying, oven warmed for roasting, and ingredients lay waiting to be chopped, grated and minced as we gathered for Culinary Experimentation Club this week.

Don set up a Do-I-Yourself Margarita Bar, then proceeded to go ahead and make them for us anyways. Mmm, mmm, lovely and strong, they fortified us beautifully as we cooked then washed the mountain of dishes we made.

Darren started things off with a bowl full of salty tortilla chips for dipping in his wonderfully savory Roasted Pepper Salsa.

Jason made the best Beer-Battered Shrimp I’ve ever had in my life. I think dusting the shrimp with paprika and chili powder before battering is what took them over the top.

I whipped up a hodge-podge marinade of sesame oil, soy sauce, ginger, garlic and Hoisin sauce to coat a pile of green beans Mums gave me from her garden. Then I roasted them for 40 minutes until they were soft with caramelized tips. Roasted Sesame Ginger Green Beans just became my new favorite veggie dish.

Jenny toiled over the stove to make this beautiful White and Wild Rice Pilaf studded with red bell peppers and baby prawns.

Robin and Cameron arrived frazzled and out of breath yet somehow managed to create this positively scrumptious Broccoli Cucumber Salad with Spiced Prawns in no time at all.

I have the photo of dessert at the end of our meal but, truth be told, we devoured most of these brownies before our meal even started. They’re that good. A few weeks back I won a box of King Arthur Gluten-Free Brownie Mix and finally got around to making them. I followed the directions exactly save for using walnut oil instead of vegetable oil. Oh. My. I confess I was skeptical, but every doubt was obliterated with one bit of these moist, chewy and oh so chocolatey brownies. I’ll choose these babies over regular brownies any day of the week. Well done King Arthur!!

What is your favorite food from your home area?

I’m so excited to have my article on Road-Tripping through Germany featured at The Travel Belles today!! Please click here for gorgeous views of mountains, meadows and a lake of deepest turquoise.

Jenny’s White and Wild Rice Pilaf
(Adapted from All Recipes)


1 tablespoon olive oil
1 large onion, chopped
2 red bell peppers, chopped
2 cloves garlic, minced
3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic)
1/2 cup uncooked wild rice
1 cup uncooked regular long-grain white rice
2 tablespoons chopped fresh parsley
1 cup baby prawns


  1. Heat oil in large nonstick skillet over medium heat. Add onion, red bell pepper, and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
  2. Stir in white rice and baby prawns. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.

Jason’s Beer Batter Shrimp
(Adapted from www.cookeatshare.com)

Beer Batter


1 teaspoon instant dry yeast (the type that does not have to be proofed in water first and can be directly added to the flour)
3 tablespoons warm water
One 12 oz bottle beer at room temperature
1 1/4 cups flour, sifted
1/2 tsp sea salt
1 litre vegetable oil, for frying


  1. Add the instant yeast and sea salt to the flour and stir together. Add the water and beer and whisk together well. The batter should be thin like pancake batter. If the batter appears too thick or two thin you can add a little more flour or water as needed. Don’t worry if there are still a few lumps in the batter, this is not a problem, it is better not to over mix this batter. Set the batter aside to rest for 10 minutes.
  2. Heat the oil in a deep fryer to 375 degrees F.



2 dozen fresh, raw, large shrimp, peeled, washed and deveined
lemon juice
Chili Powder
½ cup flour


  1. Toss the shrimp in the lemon juice, Paprika, and Chili Powder then dredge them well in the flour before dipping them into the batter and dropping them into the hot oil. Cook until golden brown turning them over once if necessary.
  2. Let cool and serve with a fresh lime.

Krista’s Roasted Sesame Ginger Green Beans


2 handfuls fresh green beans, trimmed and washed (if large, cut in pieces)
1/4 cup sesame oil
1/3 cup soy sauce
4″ piece ginger, peeled and coarsely chopped
6 cloves garlic, peeled and coarsely chopped
1-2 Tbsp Hoisin sauce
ground pepper


  1. Preheat oven to 450 F.
  2. Place beans in bowl, set aside.
  3. In blender add remaining ingredients. Puree until smooth.
  4. Pour over green beans and toss to coat.
  5. Spread green beans in baking pan and roast for 20-40 minutes, stirring once, until tender and ends are browned.
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corrie - Krista – where can I find the roasted pepper salsa that’s shown above?

Tweets that mention Washington Deliciousness: Prawns, Shrimp and Garden Beans » Rambling Tart -- Topsy.com - […] This post was mentioned on Twitter by Krista Bjorn and Stephanie Arsenault, Krista Bjorn. Krista Bjorn said: Washington Deliciousness: Spicy Prawns, Beer Batter Shrimp and Sesame Ginger Garden Beans http://bit.ly/asIVSA […]

Jen Cheung - yummm! Delicious food 🙂

have a wonderful day !!!
jen @ http://www.passion4food.ca

Anna Johnston - What an awesome feast Krista. I absolutely love beer battered shrimps…, with or without dipping sauces. YumO

sweetlife - what a feast, I’m originally from Aransas Pass, Texas and we are HUGE on shrimp…gulf coast brown shrimp and wow I love these great recipe, and my fav is the beer battered….yummy post


Joanne - Between all of this delicious food PLUS some awesome margaritas…I would have been one stuffed and happy camper. Those gluten-free brownies look AWESOME. And your green beans? They might just become my favorite veggie recipe as well.

sophia - Absolutely DROOLING over those beer-battered shrimps!!! Interesting to put yeast in the batter!

barbara - I want a little of everything here on this page. Yummy.

Sameena - Hi,

amzing recipe…looks so yumm…


janelle - WELL. There is just nothing like good margs to make you cook well;). Looks delish!

Ellie (Almost Bourdain) - Wow! What a feast to our eyes!

denise @ quickies on the dinner table - Everything looks amazing! And I love your stark and bold photography!

Too many things on my list of home favourites but one that I keep going back to is Soto Ayam – a lemongrass and makrut lime leaf scented chicken soup with rice cakes. Heaven! Btw – congrats on the article highlight!

RamblingTart - I’m so glad, Elra! 🙂 Just wish you were closer so you could join us! 🙂

RamblingTart - Thank you, Rosa. 🙂 I get hungry all over again just looking at these pictures. 🙂

elra - Mouth watering food Krista, they making me hungry.

Rosa - Mmmmhhh, what great food! Those prawns look terrific and that brownies is devilishly fudgy.



RamblingTart - Yay! That makes me happy, Tuula! 🙂 I’m so glad you’ll be able to replicate the beer batter shrimp. They were SOOOO delicious! 🙂

RamblingTart - Those shrimp were AMAZING, Katie!! Can’t wait to make them myself. 🙂 I’m with you on the roasting green beans. The flavor is SO much better than boiling or steaming. 🙂

RamblingTart - It was really good, Kris! 🙂 THANK YOU for the award!! You are so lovely to do that. 🙂 You just made my day. 🙂

RamblingTart - Thank you, Mary! 🙂 Yes, that rice dish was so lovely – simple and good.

Tuula M - Ok, you’re killing me with these posts! This looks so delicious, and those brownies look just as good as the real deal, yum… I’m a huge fan of shrimp, in all it’s forms, and think it will be really easy to try the beer batter version here, thanks for sharing! xx

Katie@Cozydelicious - What an amazing feast! Those shrimp! I want one! (ok, a whole plte, not just one!) And I love the roasted green beans – they look so flavorful. Roasting is my new favorite way to cook green beans, they get so nutty and yummy.

kris - That rice looks so freakin amazing!!!!

ps I am leaving you an award today. Will be posted soon. Stop by to grab it!

Mary - I love the feasts you share with us. While everything looks wonderful, the pilaf with the baby shrimp is the dish that really caught my eye. I hope you are having a great day. Blessings…Mary

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