Garlic shrimp with broccoli and Brussels sprouts

 

   I'm used to eating shrimp in stir fries or pastas, but I never tried it on its own so I decided to try another recipe from Anna's table. She recommends eating it with sauteed spinach and garlic bread, but I felt it needed a side so I added broccoli and Brussel sprouts. I guess that's pretty similar to a stir fry but oh well, at least it's not all mixed. I'm REALLY happy with how this dish turned out! I would not put garlic bread AND broccoli and Brussels sprouts as it's too much in the end (choose the bread or the veggies) but other than that, spot on! Now you go try it!

Ingredients for 3 servings:

- 500g shrimp, peeled and deveined

- 60g spinach (I used frozen but you can also use fresh if you want)

- 60g unsalted butter

- 3 Tbsp oil

- 6 garlic cloves

- 1/2 cup dry white wine

- 2 Tbsp fish sauce

- 1 tsp each: ground coriander, ground cumin, cayenne pepper, black pepper, smoked paprika

- 2 Tbsp lemon juice

SIDE:

- garlic bread OR your choice of veggies (I used broccoli and Brussels sprouts)

Steps:

1. Grate the garlic into a bowl. 

2. Add the shrimp, 1 tbsp oil, fish sauce, coriander, cumin, cayenne pepper, smoked paprika and black pepper. Toss and set aside for 10 minutes. Note! It’s important to prepare everything fast and cook over a high heat.

3. Heat the remaining 2 Tbsp oil in a large skillet. Place the shrimps in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. 

4. Pour white wine, cook for 1 minute. 

5. Add butter, stir until melted. 

6. Then add spinach and toss until wilted, 30 seconds to 1 minute max. 

7. Sprinkle with lemon juice. 

OPTIONAL:

8. Prepare the garlic bread OR Steam the broccoli + Stir fry the Brussels sprouts with some salt and orange juice. 

Bon appetit!

Chickpeas and lentils stew with bacon

    I found this recipe on Anna's table Instagram account and I fell in love with it from the first sight! Anything that has bacon in it is a big YES! but I also really like chickpeas so I had to try it! It's a mouthful of wonderful tastes, you HAVE to try it! Healthy and delicious! What are you waiting for? :D

Ingredients for 4 servings:

 - 100g bacon - diced 

- 1 can chickpeas, drained

- 1 can lentils, drained

- aprox. 50g spinach (fresh, if you can, I only found frozen one)

- 1 big carrot, cut into cubes

- 4 garlic cloves, minced

- 1 big onion, finely chopped

- 3 Tbsp oil

- 2 Tbsp tomato paste (I used tomato juice)

- 1 tsp each ground cumin, smoked paprika, black pepper

- 1 bay leaf

- 1 Tbsp lemon juice

- 1,5l chicken broth

SIDE:

- 4 slices of bread

- 4 slices of gouda or the cheese you have at home

- a bit of butter and 2 Tbsp oil

- black pepper

Steps:

1. Heat olive oil in a large pot over medium heat. Add bacon, cook until golden brown and crispy. Stir occasionally. Remove from pot.

2. If the pot looks dry, add 2 tbsp oil. Add garlic and onion, sauté over low heat until fragrant, about 2 minutes. 

3. Stir in cumin, smoked paprika and black pepper. 

4. Add carrots, cook for 2 minutes. 

5. Pour the broth and bring to a boil. Add the bay leaf. Cover and simmer for 20 minutes over low heat.

6. Add the chickpeas, lentils and tomato paste and simmer for 5 minutes more. 

7. Add spinach and lemon juice, stir and turn off the heat. Put back the bacon in the pot.

8. For making the side toast: Heat a skillet over medium-low heat, add butter and olive oil. Place bread and toast until golden brown and crispy, about 5 minutes. Flip, top with cheese and continue to toast until cheese is melted, about 5 minutes more.

9. To serve: Divide stew among bowls. Place cheesy toast on top. Bon appetit!