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 ;)