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!

Garlicky shrimp zucchini pasta

   We discovered this recipe HERE when we ran out of dinner ideas (after browsing this blog, recipe books and other blogs). Yep, from time to time, I get to that point when I really don't know what I would want to eat. We had lots of salads lately and it's too hot outside to have something heavy, so when this recipe was found I could hear the heavens opening and the angels singing "Laaaaaaaa" (you know what I mean :))). 

    It's pasta, but it's NOT with pasta because you use zucchini to make the body of the dish and they're called "zoodles" :D How cool is that? Add shrimp and creaaaamy garlicky sauce and you win me over every time! So I HAD to try it asap. And tonight was the night. I knew it was gonna be delish and here I am, posting this recipe so you can imagine my reaction when I had the first bite. Mmmmm, utter joy! So now, let's help you experience that joy yourselves! :D

Ingredients for 3-4 servings:

- 3 Tbsp. butter, divided

- around 500-600g medium or large shrimp, peeled and deveined

- salt

- freshly ground black pepper

- 4 cloves garlic, minced

- 3/4 cups heavy cream (~180 ml)

- 1/2 cups grated Parmesan (or more, GO NUTS, I did :)))

- 6 halved cherry tomatoes

- freshly chopped parsley

- 3 medium zucchini, cut with the peeler or the spiralizer (or about 4 cups zoodles)

Steps:

1. In a large pan over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until shrimp is pink and opaque, about 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

2. Melt remaining butter in skillet then stir in garlic. Cook until fragrant, about 1 minute.

3. Add the heavy cream. Bring to a simmer.

4. Stir in Parmesan, tomatoes, and parsley. Simmer until tomatoes have softened and the mixture has thickened slightly, about 3 minutes. 

5. Return the shrimp to the skillet and add the zucchini noodles. Toss to combine and serve immediately. Bon appetit! :D

Good to know! To make the zoodles or more like the zucchini fettucine, peel the zucchini until you reach the seeds, then throw away the core ;) 

Garlic & Caramelized Onion Focaccia Bread

   When it Italy I knew I had to try out focaccia! I looked for a pesto one in all Genova and in the end I was victorious! I loved that focaccia bread from the first bite! 

   Now for whoever hasn't tried it until now, it's a really awesome type of fluffy bread with awesome toppings! Last summer, after returning to Italy and having one of the best meals of my life in Modena at Franceschetta 58 restaurant, I knew I HAD to make my own focaccia! One that resembled the one we had in Modena. I still feel its taste in my mouth if I close my eyes. Absolutely addictive!

   I know it took me a while to get me to actually make my own focaccia but I see cooking as art: I'm only able to produce a really tasty dish when I feel in the mood for it. Otherwise it's going to be meh. And I don't want meh. 

   So today I REALLY felt like focaccia and I wasn't diasappointed! I found this awesome recipe that I tweaked and ta-raaaaaa! Absolutely delicious focaccia! I don't know about you but I LOVE love love caramelized onions and garlic! What could be better? So try this recipe yourself! <3

   Important note, though! It's quite time consuming (about 2-3 hours, so be prepared to be patient :P) Oh, and have a standing mixer! It totally makes your life so much easier! 

   Too much talk! Let's staaaart!

Ingredients (for 6-12 servings)

- 1 packet rapid-rise dry yeast (2 1/4 teaspoons)
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups all purpose flour
- 1 tablespoon salt
- 2 tablespoons warm water
- 1/4 cup olive oil
- 1/2-1 teaspoon cornmeal, for dusting
- 3 small yellow onions thinly sliced
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- salt & pepper
- fresh or dry rosemary

Steps:

1. In the bowl of a stand mixer fitted with the dough hook, combine the yeast with 1 cup warm water and sugar. Gently stir to dissolve and allow to stand for 5-10 minutes until it foams. With mixer on low, slowly add 2 cups of the flour to the bowl.

2. Dissolve salt in the 2 tablespoons of warm water and add to the dough mixture. Add the 1/4 cup olive oil as well. Continue to add an additional 1 1/2-2 cups of flour (I only needed the 1 1/2 cups). When the dough begins to come together, you can increase the mixer speed to medium. If needed, stop the mixer and scrap the dough off the sides. Continue mixing until the dough is a uniform ball and is smooth and elastic (5-10 minutes), adding flour as needed. Note: you don't want the dough to become too dry; if it becomes dry and hard from adding too much flour you can add a splash of olive oil and/or water until elastic and smooth once again.

3. Turn the dough out onto a clean work surface and fold it over itself once or twice. Form the dough into a ball and place in a well oiled bowl. Turn the dough to coat all sides with oil and cover with plastic wrap or damp towel. Place in a warm draft free spot (an unheated oven or microwave work great) and allow to rise until doubled in size, at least 60 minutes (may rest for a couple hours if desired).

4. Coat a sheet pan with a little olive oil and sprinkle with corn meal. Turn dough out onto the counter and stretch it out into an oblong shape about 1/2-3/4 inch thick. Lay flattened dough on the prepared pan and cover with plastic wrap or damp towel and allow to rest for 15 minutes.

5. While it is resting, heat 2 teaspoons of olive oil in a medium skillet, add the onions, and cook over low heat for 15 minutes until the onions caramelize. 

6. Preheat oven to 200 degrees C. Uncover the dough and make impressions with your fingertips giving it that classic "dimpled" look of focaccia. Add the rosemary, the caramelized onions, garlic, salt, and pepper. 

7. Bake on lower rack for 20-35 minutes (20 worked for me with electrical oven) or until dough is cooked through and beginning to golden on top.

Bon appetit! :D