After a lot of research and testing we have now been able to bring you the nutrition information of Triops. I hope that all of you have been enjoying your wonderfully tasty treats as much as we have. In fact, to rejoice in this wonderful treat we have added a few subscriber submitted recipes here now on lieware.com. I would like to thank all of you who have gone out and created their own recipes for the betterment of all of us. I would also like to thank our dedicated subscribers who have shared their own recipes of these delicious creatures with us today. If you would like to send us some recipes and are not a member email recipes@lieware.com.
Enjoy
-Christopher Karmain
| Calories Total fat (g) Saturated fat (g) Monounsaturated fat (g) Polyunsaturated fat (g) Dietary fiber (g) Protein (g) Carbohydrate (g) Cholesterol (mg) Sodium (mg) Sugars (g) |
90 0 — — — 0 16.1 2 0 70 0 |
Bisque of Triop & Artichoke
- 48 fresh Triops
- 1 C white wine
- 4 large artichoke hearts,
cooked & chopped - 1/4 tsp oregano
- 2 tbs fresh lemon juice
- 1 1/2 C milk
- 2 oz dry sherry
- minced fresh chives
- 2 tbs minced shallots
- 4 tbs unsalted butter
- 2 1/2 C sliced red onion
- 1 tsp minced garlic
- dash cayenne pepper
- 3 C fish stock
- 1/2 C heavy cream
- salt, white pepper to taste
- paprika
In a saucepan, simmer Triops & shallots in 3/4 C wine 10 minutes. Remove from heat.
In a large saucepan, melt butter & saute artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & 1/4 C wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add Triops & wine mixture.
Puree mixture & return to saucepan, reheat — do not boil. Add sherry, salt & pepper. Serve in bowls, garnished with chives & paprika.
Cassolettes d’Triop
- 1/4 C butter
- 2 shallots, chopped
- 1 lb small button mushrooms
- 1 C Reisling wine
- 1 tb flour
- fresh ground nutmeg
- 2 cloves garlic, chopped
- 2 tbs chopped fresh parsley
- 36 fresh Triops
- 1 C heavy cream
- salt & pepper
- 12 slices French baguette, toasted
Heat butter in large saucepan. Saute garlic, shallots, parsley & mushrooms for 5 minutes. Stir in Triops & wine; cover & simmer for 10 minutes. Stir in cream & flour until smooth; simmer until thickened. Season to taste with salt, pepper & nutmeg. Spoon over individual baguettes.
Breaded Triops Sautéed
- Fresh Triops
- Minced garlic
- Italian bread crumbs
- Butter
Melt butter in saute pan & brown garlic. Remove garlic from butter. Dredge Triops in bread crumbs, saute until slightly golden. Serve with hot salsa or warm scampi sauce.
Triop Corn Fritters
- 8 3/4 oz whole kernel corn
- 1 egg, lightly beaten
- 2 tsp baking powder
- 24 fresh Triops
- milk as needed
- 1 1/2 C sifted flour
- oil for deep frying
- sour cream
Drain liquid from can into measuring cup & add milk to measure 1 cup. Combine drained corn with egg, stir in flour & baking powder until moistened adding additional flour if needed to make stiff batter.
Preheat oil to 375. Press mixture around dry Triops & drop into hot oil. Do not overcrowd! Fry to golden brown, drain, & serve with sour cream.
Triop Fettuccine
- 24 fresh Triops
- 4-6 large garlic cloves
- 1/2 C chicken stock
- dry fettuccine, al dente
- 2 tsp chopped chives
- 3 tbs butter
- 1/2 tsp crumbled dry thyme
- 5-6 oz cream of mushroom soup
- 2 tsp minced fresh parsley
Cut Triops in half. Melt butter in saute pan & add Triops, garlic & thyme. Cook & stir over med. high heat. Add stock, bring to a gentle boil, lower heat & simmer for 8 minutes. Stir in soup, blending well. Reheat pasta & drain. Toss with Triop mixture & top with grated parmesan & herbs.