Spanish Shrimp

This shrimp recipe brings a little taste of Spain into your kitchen. It is tasty, easy to make on a work night and is ready in less than 30 minutes. Serve over rice or pasta if your diet allows it. Personally, I serve it with a Cauliflower Rice or Quinoa Bowl.

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Spanish Shrimp
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. In a large bowl, add flour, paprika, saffron, salt and pepper. Coat the shrimps. If you use frozen shrimps make sure they are completely defrosted and dried before mixing with spices.
  2. Cook Shallots for about 2 minutes
  3. Add Artichoke and cook for about 4 minutes
  4. Add Shrimp and cook until the shrimp are turning a reddish color, about 2 minutes.
  5. Add tomatoes, chicken broth, white wine, lemon juice and cook for 5 minutes
  6. Add parsley and serve.
Recipe Notes

The pictures in this recipe are not perfect and hope you can forgive me. Today, everything you see on personal blogs or social media is this perfect image of life. My life is not perfect, I'm not perfect, and I accept it. The recipe itself my not be perfect or to your taste, but you can make it your own. This is the foundation that will help you get healthy this new year. So be creative, experiment and have fun

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What’s that smell?

Did you notice that every country, and town has its unique smell? A friend of mine brought it to my attention. I never noticed it before until I travelled to Thailand. Besides the humidity smell [mold] typical in tropical countries, and the smug surrounding Bangkok, spices is the predominant smell in Thailand.

It took me some time to identify one particular smell that was prevalent at every street corner: shrimp paste salt. It is used to make curry paste, and was detectable everywhere. Although I did not really care for it, that smell was overpowered by Lemon Grass that is also widely used in Thai Cuisine.

The trip to the indoor market was eye opening. The sheer volume of Thai Ginger getting ready to be sold to restaurants and stores was striking. Thai Cuisine places emphasis on lightly prepared dishes with strong aromatic components, and known for being spicy. Thai food is known for its balance of the four fundamental taste senses in each dish or overall meal: sour, sweet, salty, and bitter.

We took a cooking class to better understand those fundamentals. Curry paste is the basis for most Thai dishes. There are few variations of curry recipes. All start with the basic curry paste below:


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Green or Red Curry Paste

From this basic paste, you can make 3 other paste curry used in various recipes.

Course Main Dish
Cuisine Thai

Prep Time 30 minutes

Servings


Ingredients

Course Main Dish
Cuisine Thai

Prep Time 30 minutes

Servings


Ingredients


Instructions
  1. Put all ingredients in a blender and blend well or pound all ingredients together with a mortar until smooth.


Recipe Notes

Variations:

Yellow Curry Paste:

  • Red Curry Base
  • ½ tsp of coriander seeds
  • ½ tsp of cumin seeds
  • ¼ tsp of dry pepper corn
  • 1 tsp of curry powder

 

Phanang Curry Paste:

  • Yellow curry paste
  • ½ tsp of roasted peanut powder

 

Jungle Curry Paste:

  • Red Curry base
  • A fresh chili and dry small chili.

Pound it together.


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Macaroni & Cheese for grown-up

Our household does not follow a regular schedule. Since both of us work in a tourism industry related field, we usually work when other people are off. We celebrate holidays when we can, Thanksgiving sometime in November, and Christmas sometime in January. This is why I am posting this Macaroni and Cheese recipe for grown-up today. For us the holidays are just another day, so for all of you out there that are in the same situation, savor!

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Macaroni & Cheese for grown-up
Comforting and easy to make.
Course Main Dish
Cuisine American
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. 1- Preheat oven to 400 degree F 2- Clean and cut leeks in small pieces. Add 1 oz. of butter in a pan and sautéed the leeks with a ¼ cup of water until tender. 3- Boil water with a pinch of salt and cook macaroni “Al Dente” 4- Strain the pasta. 5- While pasta is cooking, prepare the sauce Béchamel. Melt 1 oz. of butter and mix 1 oz. of flour. When the butter and flour are well mixed (About 1 minute), add the milk. Keep stirring until the sauce thickened. When sauce is done, remove from heat source add cumin, ginger, nutmeg and Parmesan cheese. Mix well. 6- Pour the sauce on top of leeks; add pasta and mix until pasta are coated with the sauce. 7- In an oven safe dish, transfer the pasta, sprinkle the Swiss cheese on the top and cook in the oven for 15-20 minutes or until cheese start to turn a golden color. 8- Serve and enjoy!
Recipe Notes

My better half likes meatball, so I added them to the dish before putting it in the oven.

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