couponing in the holy land

Frugal food shopping for the Anglo Israeli

Shrimp, lobster,and scallops- now kosher!

I happened to be in Petach Tikvah last week for work when I stumbled upon the Landau Fish factory store.

landau dagim

 

While looking in the “vitrina” (display case), I saw all kinds of fish and meat products such as these:

landau sausages-2 landau sausages-3

 

where if I didn’t see the kosher signs and the obviously religious people working in the store, I would have thought that I was in pork sausage heaven.

One thing I did find that made me quite happy was a product I have not seen in Israel that I have been sorely missing from the US:

This product has been an essential part of our sushi and many other dishes; as you can see, it is fully cooked, gluten free, fat free, has low cholesterol and no preservatives (it is sold frozen).  It comes in shrimp, lobster and scallop flavor.  I did not get the price at the time but you can always call the store before shlepping there.

The Dyna Sea web site does not have a lot of information but they do have a Facebook page in Hebrew and English, where I found a whole bunch of stores that are carrying Dyna Sea products!  Here is the  list:

  1. Landau Dagim, HaSadna 1 Pinat Gispin, Petach Tikvah, 039247724
  2. Landau Dagim, 20 Yosef Hachmei Street (Mahane Yehuda), Jerusalem
  3. Landau Dagim, Sderot Menachem Begin, Mercaz Kalaniot Rova Chet, Ashdod
  4. Ronen and Yossi Dagim, 125 Weizman Street, Kfar Saba, 097660936
  5. Mamlechet HaDagim, 100 Weizman Street, Kfar Saba, 097667564
  6. Dubi Dagim, 8/7 Nachal Nitzanim, Ramat Beit Shemesh, 029990703
  7. Okianus Dagim, 35 Balfour Street, Bat Yam
  8. Mekor HaDagim, 8 Borokhov Street, Raanana, 097439430
  9. Super Dag, 34 Motzkin Street, Raanana, 097714389
  10. Pal Dagim, 63 HaYarkon Street, Bnei Brak
  11.  Avigdor HaDayag Anshei Breishit, Bnai Tzion

I wasn’t able to buy any when I was in Petach Tikvah, but when I do get some, this is what I will be making:

Rigatoni with Shrimp in Tomato and Feta Sauce

Gourmet Magazine

1/2 cup finely chopped onion

1 garlic clove, minced

6 tablespoons olive oil

1/2 cup dry white wine

three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse

2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)

1/2 teaspoon dried basil, crumbled

1/2 teaspoon dried oregano, crumbled

3/4 teaspoon salt

dried hot red pepper flakes to taste if desired

1 1/2 pounds medium shrimp (about 34)

1 pound dried rigatoni or other tubular pasta

1/2 pound Feta, crumbled (I use bulgarit)

In a kettle cook the onion and garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixtures for 1 minute.  Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened.  Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are defrosted and warm.

In a large kettle of boiling water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture.  Stir in 6 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart glass shallow baking dish, and sprinkle the top with the remaining 1 tablespoon of parsley and the remaining 2 ounces of Feta.  Bake the pasta in the middle of a preheated 220C oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.

 

 

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