Classic Shrimp Cocktail

Classic Shrimp Cocktail 

Classic Shrimp Cocktail

Classic Shrimp Cocktail

 

Shrimp Cocktail has to be one of the most classic starters I can think of. It’s one of those dishes that almost everyone loves, and is perfect for dinner parties since it’s light, fresh, delicious and elegant. Leaving you plenty of room for the main course. 

I actually love having it for lunch too with some toast on the side. 

You can make the sauce in advance, cook the shrimp in advance and assemble the Shrimp Cocktail just before serving, which is fairly easy.

The sauce is really delicious and that tiny bit of vanilla takes it to the next level.

Use just a small amount of Tarragon, you want a hint in the background without overpowering the Shrimp.

 


⏰ Prep time : 20 minutes

🍤 Cooking time : 5 minutes

🍴 Serves 4


INGREDIENTS:

  • 110 ml. /  1/2 cup  tomato ketchup
  • 100 ml.  /  1/2 cup mayonnaise
  • 50 ml. / 1/4 cup crème fraîche
  • 1/4 tsp.  Worcestershire sauce
  • A splash of tabasco (optional)
  • Salt and black pepper
  • 1/4 vanilla bean, scraped
  • 1 tsp fresh chopped Tarragon

———————————————-

  • 450 gr. / 1 lb.  cooked shelled prawns
  • 1 iceberg lettuce, finely shredded
  • 1 avocado, peeled and diced
  • Some lime wedges and pomegranate arils for decorating.

 

Classic Shrimp Cocktail

Classic Shrimp Cocktail

Classic Shrimp Cocktail

INSTRUCTIONS:

Combine the  ketchup, mayonnaise, crème fraîche,  Worcestershire sauce, tabasco, salt and pepper in a bowl and mix thoroughly. Add the vanilla and chopped Tarragon

If you’re cooking the shrimp yourself; this is how.

Bring a large pot of salted water to the boil, add the shrimp all at once, bring back to the boil and lower the heat to a simmer, cook until the shrimp change color to a beautiful coral. Normally for medium sized shrimp this will take about 5 minutes at the most. Remove from the water with a slotted spoon and transfer to an ice bath to stop the cooking process.

Drain and cool. Then peel the shrimp and discard the shells.

Add the shrimp to the sauce and stir to coat, reserving some larger shrimp to decorate and place on top.

Place the shredded lettuce on the bottom of four glasses or glass bowls, followed by the avocado, then a generous spoonful of prawns and sauce.

Decorate with lime wedges and Pomegranate arils.

Serve straight away.

Enjoy!

Myra XO

Classic Shrimp Cocktail

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember sharing is fun!

 

 

Crispy Fish Fajitas with Pomegranate, Avocado Chunks, pickled Onion and Cilantro Tzaziki.

Fish fajitas 2 PicMonkey Image

 

Since I am short of time at the moment and to be honest with you, I’m not feeling very inspired at the moment, I’m reposting an oldie but a goodie.

I think it’s the weather, one day 30° C / 86° F and the next 16° C / 60° F, for real!!! So I’m feeling lost as what to cook, my natural food rythm is confused. It has been raining a lot, which I love, I get my hopes up because I think fall is coming and then it’s blasting hot again. Sigh…..

So here’s our favourite seafood fajita, hope you love it like we do.

 

Crispy Fish Fajitas with Pomegranate

 

As a child I hated it when my mother would put fruit in a savoury dish, and she did it a lot! My dad loved it, so that was that, basically.

We never got kid friendly replacements either, nope no frankfurters or apple sauce for us.

I grew up eating Boeuf Stroganoff, Geschnetzeltes, Goulash and Crêpe Suzette for dessert. I remember thinking as a child, I can’t wait to be a grown up and to be able to cook and eat whatever I want. The thought of it alone ….was just great. I still don’t care for Boeuff S, Geschetzeltes or Goulash, and I really dislike crepe Suzette 🙂  coincidence?

However I do love anything with fruit in it, sweet or savoury.

So friends, I think you’re gonna like this one. I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought tzaziki if you want to cut in time. But then again it really is worth the extra bit of effort to end up with juicy crispy fish with such a refreshing cucumber and cilantro sauce. Any leftover tzaziki can be used on sandwiches.


 

⏰  Prep time: 20 minutes

🍤 Cooking time: 10 minutes

🍛 Serves: 4

 

INGREDIENTS:

  • 1 lb. firm white fish cut in large-ish chunks
  • 1/2 C. fine polenta +  1/2 C. white flour, mixed
  • 2 eggs beaten
  • 1/4 C. milk
  • 1/4 C. vegetable oil for frying
  • Taco seasoning
  • 2 large onions, sliced thin
  • 1/4 C. lemon juice and some beet juice (optional)
  • 2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice
  • 1 cucumber, washed and grated coarse
  • 1 C. Plain ( soy) Yoghurt
  • 1/4 C. mayonnaise
  • 1 clove of garlic, peeled and grated
  • salt and pepper
  • a handful of Cilantro, chopped
  • 8 Tortillas to serve, whole wheat or regular
  • 2 C. shredded Iceberg lettuce to serve
  • Lime wedges to serve
  • 1/2 C. pomegranate seeds to serve

 

fish-fajitas2.jpg

INSTRUCTIONS:

  1. Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.
  2. Next put the fish chunks in one bowl, season generously with taco seasoning.
  3. In an other bowl, beat the two eggs and add the milk.
  4. In a third bowl, mix the polenta with the flour.
  5. Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.
  6. Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.
  7. Meanwhile heat the tortillas.
  8. To serve spoon a generous amount of the  cilantro tzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top.
  9. Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds.
  10. Serve with lime wedges.

 

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Looking for more great recipes to try?  Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli 

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Citrus Honey Soy Salmon

Sticky Citrus Honey Soy Baked Salmon

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

 

 

Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is  flakey and tender when baked this way and stays really juicy. You’re going to love it!

But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!

Let’s talk about the  sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minuutes.  I think it would be great on anything acctually, it”s just so delicious.

This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with.  ( Pssssst.….no one needs to know how easy it was).

I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

 

Citrus Honey Soy Salmon

Serves: 4 – 6

Prep Time: 10 minutes

Cooking Time: ca. 15 minutes


INGREDIENTS:

  • 1 ¼ pound  salmon (preferably wild )
  • juice of half a lime (1 lime cut in half)
  • 1 tablespoon lemon juice (1 lemon cut in half)
  • 3 tablespoon orange juice (1 orange cut in half)
  • 2 tablespoons Soy sauce
  • 2 tablespoons dark Agave syrup (or coconut sugar )
  • 1 tablespoon honey
  • 1/4 – 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, peeled and grated
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons butter
  • Freshly ground black Pepper

 Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

DIRECTIONS:

Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF

Cut the citrus fruits in half, take the juice needed from one half and use the other halfs to cut into slices to place on top of the salmon.

In a saucepan over medium heat combine the  juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.

Allow  to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt. 

Let cool.

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

 

Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the  sauce. Season with freshly ground black pepper. Top with slices of citrus fruits. Bake the salmon for 10 muntes.

Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.

Enjoy!

Myra XO

Citrus Honey Soy Salmon

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

…and remember, Sharing is Cool!

Fiery Basil Garlic Honey Lime Shrimp.

 

Spicy,  garlicky, sweet, sticky skillet shrimp with fresh lime and baby Basil. This recipe is so good and easy,  and takes only 10 mins to make.

I never run out of shrimp in my freezer. I always have a pack of them so that I can quickly whip up a quick dinner like  this one  or for when we are having “tapas”. Shrimp is so versatile and delicious, and super quick. A mayor plus is that just about everybody loves Shrimp and they’re virtually fat free.

This recipe is for two as a main course, simply double as needed. Serve with plenty of french bread to mop up the juices.

The tiny basil I happened to find at the market, it looked so cute and it is really sweet (and pretty). So if you can find it, great. But if not regular basil is fine too.

Fiery Garlic Basil Lime Shrimp18

Fiery Garlic Basil Lime Shrimp 1

Serves: 2

Prep Time: 10 Minutes

Cooking Time: 5 Minutes


Ingredients:

  • 1 lb. shrimp (I leave the shell on)*
  • 2 tbsp. olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 1  – 1 1/2 tsp. sambal oelek
  • 1 tbsp. honey
  • juice of half a lime
  • a sprinkle of  salt
  • 1/ 2 glass dry white wine
  • 2 tbsp. cold unsalted butter, cut into small cubes
  • a small handful of baby basil

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(above: pink color starting to come thru)

Fiery Garlic Basil Lime Shrimp15

 

Method:

Rinse the shrimp with cold water. Pat dry with kitchen paper and set aside.

Heat up a skillet (cast-iron preferred), add the olive oil. When very hot add the shrimp and leave for two minutes without moving until you see the pink color coming thru (see picture above)

Now turn them over and add the garlic slices and the sambal. Leave for a minute and then toss the shrimp around by shaking the pan and flipping the shrimp if you can otherwise use a spoon.

Add the honey and then the lime juice and white wine and stir around to cover. Finely add the sweet tiny basil and add the cold butter to bind the sauce.

Garnish with more baby basil and serve immediately.

*I leave the shell on because I love eating with my hands and peeling them at the table, but if you prefer peeled shrimp, that’s fine too.

Enjoy!

Myra XO

 

Fiery Garlic Basil Lime Shrimp5

Fiery Garlic Basil Lime Shrimp2

 

Asparagus Smoked Salmon Pizza

Salmon, Asparagus & baby Spinach White Pizza with Buffalo Mozzarella. 

Asparagus Smoked Salmon Pizza

 

Do you want to take Pizza Night to an other level? Than stay with me, with this Smoked Salmon  and Asparagus Pizza you going to treat yourself to a gourmet dinner.

Growing up we never had Pizzas, ever.

I’m not sure why, maybe my dad hated pizza or my mom probably thought it was unhealthy. I don’t really know, I’ll have to ask my mom about that. Either way, I started eating pizzas when I was living in New York, at 4 in the morning coming out of a club with my friends. So I’ve never considered Pizza to be fancy by any means. I’m slowly starting to change my mind now that I make them myself. Not so greasy, kind of healthy and topped with some seriously good ingredients.

On this Pizza I’m skipping the tomato sauce and replacing it with Crème fraîche, giving it a much softer tasting base to enhance the flavor of the fresh green Asparagus and the Smoked Salmon. They’re so wonderful on their own that just some fresh Oregano a soft gooey Buffalo Mozzarella  suffice for this outrageously delicious Pizza. And sometimes tomato sauce doesn’t agree with me, I haven’t figured out why only sometimes but to spare myself the after effects I love using Crème fraîche instead.

Meat free 

Egg free 

Refined sugar free 

 

Makes: 2 large Pizzas, or 4 small ones (for kids or for lunch with a side salad like Beet Salad or Passion Kale Salad with Grapes).


Ingredients Dough;

  • 1 C. white Spelt flour
  • 3/4 C. whole Spelt flour
  • 1 1/2 tsp. Active dry yeast
  • 2 tsp. Coconut sugar
  • 1 tbsp. Olive oil
  • 1/2 tsp. Salt
  • 1/2 C. luke warm water

Asparagus Smoked Salmon Pizza

Asparagus Smoked Salmon Pizza

Asparagus Smoked Salmon Pizza

Ingredients topping;

  • 1/2 C. Crème fraîche
  • 1 small ball of Buffalo Mozzarella
  • A large handful thin Asparagus (fresh or frozen, see note)
  • 2 cloves of garlic, peeled and grated
  • 2 tbsp. Fresh Oregano leafs
  • 1 C. baby spinach
  • 4 oz. (Organic) smoked Salmon
  • 1 tsp. dry chili flakes

Method: 

In the bowl of a stand mixer fitted with the hook attachment combine all the ingredients for the dough. Knead for a few minutes until it comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball using some extra flour so it isn’t sticky anymore. Oil a bowl lightly and place the dough inside, turning to coat. Cover with a towel or cling film and place in a warm place to rise for about 45 minutes or until doubled in bulk.

Note: if using frozen asparagus, flash fry them in a hot pan with a tiny bit of olive oil. Just to defrost them and color them a bit. Set aside.

Preheat the oven to 230° C / 450° F with the baking tray in it.

Once the pizza dough is ready, lightly flour a counter. Divide the dough in two. Use your hands or a rolling pin to roll the dough out until you have a thin flattened disk. Place the pizza on a piece of parchment paper and then use your hands to gently pull the dough into a free style round-ish shape.

Spread a generous amount of Crème fraîche over the bottom, the one clove of garlic grated over each pizza, spread out over the Crème fraîche. Sprinkle with fresh Oregano and baby spinach.

Then top with Mozzarella, Asparagus and chili flakes.

Transfer the pizza by lifting the parchment paper onto a large board and slide it on to the hot baking tray with the parchment paper still underneath.

Bake the pizza for 10-15 minutes or until the cheese is all melted and the crust golden and crispy.

Remove onto a large wooden board and divide the smoked Salmon over the pizzas. Sprinkle with some more Oregano and eat straight away.

Best served with White Wine or ice cold Beer.

Enjoy!

Myra XO

 

Asparagus Smoked Salmon Pizza

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

Blood Orange Passion Salmon Poke Bowl

Passion Fruit and Blood Orange Ponzu Salmon Poke Bowl

A taste of Hawaii for you.

Blood Orange Passion Salmon Poke Bowl

Blood Orange Passion Salmon Poke Bowl

Jump on the Poke bowl Bandwagon, a super trendy healthy raw fish bowl.

Actually not just fish, outside of Hawaii bowls  include  ingredients like quinoa, zucchini noodles and tomatoes. Basically you can add whatever you like and although they’re a far cry from Hawaii’s classics, they’re  definitely healthy and delicious.

You can totally indulge in these hearty bowls of healthy goodness without the guilt factor. Big plus right there!

Poke (pronounced POKE-AY, not POKE-EE), began with fishermen seasoning the cut-offs from their catch to serve as a snack.Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and  onions. Other variations of poke may include raw tuna and various kinds of shellfish.

This here is my version and of course, with my personal twist. I have added some tropical sweetness to give the Salmon extra Aloha flavour.

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

 


 serves 4

Ingredients:

  • 1 lb. sashimi grade salmon cubed into 3/4 inch pieces
  • 3 cups steamed white jasmine rice
  • 1 cup Spinach
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber, lengthwise 
  • cup  carrot ribbons
  • 1 Nori sheet, cut into little strips
  • 4 green scallions cut into sticks and sliced lengthwise but not all the way thru, like little brooms. 
  • small bunch cilantro
  • 2 avocados cut in half, skin removed and sliced thin
  • 1 blood orange, sliced for decorating
  • 1 lemon, quartered for decorating and serving
  • 2 tbsp. toasted black sesame seeds for sprinkling on top.

For the dressing:

  • 1 tsp toasted sesame oil
  • 4 tbsp. blood orange juice
  • 1 tbsp. low-sodium soy sauce
  • 2 tsp. Ketjap Manis
  • 1 passion fruit pulp
  • juice  of 1 lime
  • 1 clove garlic, peeled and grated
  • 1 – 2 teaspoons fresh ginger grated

Blood Orange Passion Salmon Poke Bowl44

Method Poke Bowls:

Make the dressing. Place the salmon in a bowl. Cover the salmon with the dressing and cover with plastic wrap. Place in the refrigerator for a few hours, or up to 6.

Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and shake dry.

Cut the cucumber into ribbons and roll up.

Cut the peeled carrots into ribbons too.

Place Rice in a bowl, and basically add on the ingredients one by one, adding the salmon last, drizzle on some of the marinade.

Or you could let each person make their own bowl.

Enjoy!

Myra XO

 

Blood Orange Passion Salmon Poke Bowl

 

Blood Orange Passion Salmon Poke Bowl

 

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Po’ Boy Shrimp Burger with Creole Remoulade

Po'Boy Shrimp Burger 11 (2)

 

BURGERS, Weekend food “Par excellence”.

 

Ok, that sounds kinda fancy but this burger kinda is.

My Hamburger is a combo of a Po’ boy Sandwich and a Burger. Best of both worlds if you ask me.

A Po’ boy is a traditional sandwich from Louisiana and it almost always consists of meat or fried seafood, this one features shrimp. Normally the Po Boy is served on baguette-like New Orleans French bread, but since I am here and not in New Orleans I am serving it on my  Hamburger Buns  which have a tiny sweetness to them, almost like a brioche .

Then there’s the problem (at least for me) that the shrimp always falls out of a Po Boy  at every bite, it’s so annoying. So I have decided to turn this “Po’ Boy” into a burger. I mean it really makes sense to me. All the deliciousness of a Po’ Boy, but in a patty that stays put.

And as with all crazy good sandwiches, there’s the sauce. And what a sauce it is…an incredible Creole Remoulade that will blow your socks off. Good with anything from fish to steak, but incredible on this burger. The ingredient list may seem long but once you’ve tried it, you’ll make it again and again.

 

Po'Boy Shrimp Burger 8

 

Gluten free ✔

Ref. sugar free ✔

 

Serves: 4

                                                                                                        

INGREDIENTS:

Shrimp Burgers:

Cajun Remoulade:

                                                                                                      

 Po'Boy Shrimp Burger 1 (2)

Po'Boy Shrimp Burger 3

 

 

METHOD:

Let’s start with the sauce.

Just mix all the ingredients in a bowl and set aside so the flavours can mingle.

For the Burgers;

Place shrimp in a food processor . Pulse once or twice. Add the egg (or orgran egg replacer),  chopped cilantro,  garlic ,  chili, Panko breadcrumbs (or Gluten Free Panko),  shallot,  sea salt and a few twists with the pepper mill.

Pulse a few times but leave chunky, you don’t want a paté.

Form burgers and chill for 1 hour (covered).

Heat oil in a heavy skillet.

When very hot, fry the shrimp burgers until golden and crispy , about 3 minutes per side, depending on thickness. Drain on paper towels.

To assemble, Spread bottom with  remoulade,  add some arugula or shredded cabbage and sliced onion, pickles and place a burger on top or two (ehem). Top with some more sauce. Put the top of the bun on and let the party begin.

Myra. XO 😊

 

Po'Boy Shrimp Burger

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

 

Not quite what you’re looking for? How about Chorizo Burger, Balsamic Onions and melted Manchego.  or maybe a Black Bean Burger

 

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Plaice with Hazelnut Beurre Noisette

 

plaice-with-hazelnut-beurre-noisette-14

 

Let’s keep it simple…

I don’t know about you people but I really felt the need to eat fish today, it seems like we been having a lot of meat lately and a lot of heavy cooking and baking and chocolate and…., must I go on?

Anyway when I woke up this morning my first thought was fish. Yes definitely fish for dinner, with a Beurre Noisette and hazelnuts.

So I happily went to the market and found some beautiful Plaice.
Plaice is a flat fish that lives on the sandy bottom of the sea, and has these pretty orange freckles over the skin. I did however remove the skin before cooking them.

To remove the skin you cut the skin open at the bottom of the fish where the tail begins, then you loosen a bit of the skin with a sharp knife. Grab a cloth and hold the skin tightly and pull it of in one go, holding the fish down with your other hand. Repeat with the other side. You could also ask you fish monger to do this for you. But I just love playing with food.

The beurre noisette is so simple, it’s basically melted butter that you keep on the hob until it turns brown and starts to smell like nuts. Be careful though, you don’t want to burn it. Ideally you remove it from the heat as soon as you see some dark specks appearing. And it smells so good.

This super easy dinner only has 3 ingredients plus seasoning. And it’s still quite fancy.

plaice-with-hazelnut-beurre-noisette

 

Pescatarian  ✔

Gluten free  ✔

Dairy free  ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves 4


 

Ingredients;

4 whole plaice, skin removed
1/2 C. Hazelnuts chopped, with or without skin, (I prefer them with)
1/2 C. Butter in cubes
salt and pepper

Method;

Get out a large frying pan or even two if it won’t fit in one.
Put all the butter except 2 or 3 cubes for frying the fish in one of the pans. Set the heat to medium and wait for the butter to melt, wait for the foam to subside and add the hazelnuts season with a little salt and pepper. Wait for the butter to go deep golden brown and remove from heat. Pour the hazelnut butter in a bowl and reserve.
Put both pans on the heat and add the remaining butter to them. Season the fish with salt and pepper and divide between the two pans, fry the fish for 4 to 5 minutes on each side until cooked thru, it depends on how thick your fish is, to check pull away a little bit of the fish near the bone with a small knife, it should come loose easily.
Pour the hazelnut butter in the pan and swirl it around, straight away transfer to plates or a serving dish.
Delicious with a simple salad.

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plaice-with-hazelnut-beurre-noisette-3

If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.

Not quite what you’re looking for? How about Crab stuffed Flounder or Dukkah Parmesan crusted whole Salmon Fillet…

Garlic Herb Shrimp with Bacon over Angel Hair Pasta

shrimp-pasta05

shrimp-pasta06

This is one of those dinner you can have on the table in under 20 minutes, from start to finish. Great for week nights during the holiday season. And SO crazy delicious, you’re going to be licking your bowls!

And guess what??? You could use left over turkey or chicken instead of shrimp.

shrimp-pasta09

 

Serves: 4


Ingredients;

 

1 lb. fresh Angel Hair Pasta or any thin pasta

1 lb. shelled and deveined shrimp, fresh or frozen (thawed)

4 oz. chopped bacon

2 tbsp. Olive Oil

2 cloves of garlic, peeled and grated

1/2 tsp. smoked Sweet paprika

1/4 tsp. of Red Crushed Pepper flakes

3 tbsp. fresh basil, torn

black ground Pepper

generous seasoning of Himalayan Salt

a handful of freshly chopped parsley

1 C. dry white wine

1 egg yolk

freshly grated Parmesan cheese

 

shrimp-pasta07

 

Method;

In a large pan with boiling water cook the angel hair pasta according to package instructions. Fresh pasta only takes about 4 minutes, so if you get everything ready for the sauce. It should take about the same time.

In a large frying pan, heat the two tablespoons of olive oil and add the bacon. Cook for two minutes or so, then add the garlic and chili. Add in the shrimp and toss, cook on high for a minute or two until they begin to color. Add the paprika, chili, pepper, salt and white wine. Cook for another minute. Add the basil and the drained pasta. Remove from the heat and stir in the egg yolk making sure to cover all the strands of pasta. Sprinkle with parsley. Serve with grated Parmesan cheese.

 

shrimp-pasta14

 

Not quite what you were looking for? How about Spaghetti alle Vongole or Spelt Spaghetti with cherry tomatoes & bacon,

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Dukkah Parmesan crusted whole Salmon Fillet…

…and Cucumber Pomegranate Salad, baby roast potatoes.

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I kind of get the feeling that I say this about every recipe (or is it just me), but this is such an easy recipe!  No fancy equipment, no massive amounts of dirty dishes afterwards, just a baking tray, some foil and you’re good to go. Ah, and there’s the Dukkah of course…

Let me tell you a little something about Dukkah. Don’t you love that word?

Dukkah is a middle eastern condiment. The word Dukkah (pronounced DOO-kah) actually means “to pound”. Herbs and nuts are pound together to form a crumbly substance that is neither a paste nor a powder. It’s mostly eaten as an appetizer. Flatbread is torn into pieces, dipped in olive oil and then dipped in Dukkah. I don’t pound my Dukkah but pulse it in the food processor until rough crumbs.

There are many variations of Dukkah and the composition varies from family to family in the middle east though there are common ingredients, such as sesame , coriander, cumin, salt and pepper. But you can add anything you like really like  Nigella or  za’atar. And instead of hazelnuts you can use any nut or seed, maybe pine nuts or pistachios. It depends what you’re paring it with so go with the flow. You are going to have some left over Dukkah, just store in an airtight container. It will keep for weeks. Why not try it as an appetizer with olive oil and bread? 

Serves 4 – 6

Cane Sugar Free    Egg Free   Gluten Free   Vegetarian

Dukkah Ingredients;

1 cups Hazelnuts

1 cup Sesame Seed

2 tablespoons ground Coriander

2 tablespoons ground Cumin

1 tsp. Garlic Powder

2 tsp. Onion Powder

1 tsp.  Himalayan Salt

2 tsp. Black Pepper, Ground

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Method;

Toast the hazelnut over medium heat for about five minutes keeping a close watch on them because they burn very quickly. Keep tossing them around. Add the sesame seeds and toast for an other two minutes until you hear a popping sound. Turn off the heat and add the remaining ingredients. Keep tossing a few times more to mix well. Let cool completely. Put the mixture in a food processor and pulse until medium crumbs. Store in a mason jar.

Ingredients Salmon Fillet and baby potatoes;

2 lbs Salmon fillet, skin removed20161024_122440

3 tbsp. Dukkah

1/2 C. freshly grated Parmesan cheese

1 tbsp. Light Olive Oil

Baby potatoes;

1 lb. peeled and pre cooked baby potatoes

1 tbsp. Light Olive Oil

1 tsp. smoked paprika,

1 garlic clove peeled and crushed

salt and pepper

Cucumber – Pomegranate Salad;

1 Cucumber, organic preferably

1 tbsp. Light Olive Oil

2 tsp. Apple Cider Vinegar

Salt and pepper to taste

1/3 C. Pomegranate seeds, fresh or frozen

1 –  tbsp. Fresh Dill sprigs

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Method;

Preheat the oven to 430° F

Get out a baking tray and line with parchment paper. Now get a piece of  aluminum foil large enough for the whole fillet to sit on. Lay it out on the tray diagonally and cover with an other piece of parchment paper. Spray with some cooking oil and place the fillet on top with the dark side down (where the skin was).

Brush the Salmon fillet with the olive oil.

In a small bowl mix the Dukkah with the Parmesan cheese. Cover the entire surface of the fillet with the mixture and press it on with your fingers.

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To prepare the baby potatoes, toss all the ingredients in a bowl and spread out along the sides of the salmon fillet.

Place in the middle of the oven and bake for  20 minutes. Serve immediately with the cucumber salad.

To make the salad, peel the cucumber leaving on some of the green for color. Slice thin with a mandolin. Place in a bowl and toss with the remaining ingredients.

 

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Not quite what you were looking for? How about Home smoked Salmon

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