Sunday, September 11, 2011

Tasty, tasty!

This isn't baby related, but it sure is tasty! Like I said yesterday, I am testing out recipes that are going to be included in a culinary textbook (Global Cuisines and Cooking Techniques by Nancy Kreck-Allen if you are interested). I tried out my first one today, and it turned out quite yummy so I thought I would share. Lucky you!

Sizzling Shrimp Cazuela
This is designed to be served as an appetizer, but I will tell you at the end how to turn it into a main dish.

Here's what you need:

A loaf of country bread
6 tablespoons of olive oil
2 cloves of garlic, crushed
2-1 inch dried whole red chilies, stemmed, crushed, and seeded
12 ounces of peeled and deveined shrimp
1/4 teaspoon paprika
A lemon

Cut your bread into 3/4 inch cubes and set aside.

Measure out your oil in a pan over medium low heat.

Add your crushed garlic and chili. Brown the garlic and then discard. Don't let it burn or it will become bitter. Keep the chili in the oil.

Add in your shrimp and cook until they are opaque, about 3 minutes. Don't overcook shrimp or they get chewy.

Meanwhile, chop your parsley.

Wedge your lemon.

When the shrimp are done, add paprika and season with salt.

Squeeze a little lemon juice in it.

To serve as an appetizer, separate the shrimp from the seasoned oil and serve both along side your bread cubes. Garnish with parsley and lemon wedges.

Dip the bread cubes in the oil and provide toothpicks to eat the shrimp.

*If you would like to try this as a main dish, cook some pasta (I used penne, but linguine would be good too) and toss with the shrimp, oil and bread cubes. Drizzle on another few tablespoons of olive oil and a little more lemon juice. It's delish!

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