Old favourite - new way
I've posted before about one of my favourite quick recipes on how to make a healthy dish with shrimp and recently "tweaked" it and made it even more amazing than it was before!
Let's have a moment of appreciation for the beauty and simplicity of shrimp (when done right of course):
Here's how it all goes down:
Ingredients:
1 package frozen shrimp - thawed , shells & tails removed and drained well
1 large leak, chopped
2 tomatoes, chopped
2 garlic cloves, finely sliced
Pinch of chili flakes
Pinch of fennel seeds
1 teaspoon of anchovy paste
Half a lemon - juiced
Olive oil - use as much or as little as you like (for sauteeing shrimp and finishing off the dish at the end)
Brown rice/pasta/quinoa
Start by sauteeing the leaks in a tablespoon of olive oil until tender on low-medium heat. The point here is to maintain freshness and not over cook anything. Add the chili flakes and fennel seeds and sautee until you smell the aromas being released - a few minutes at most. (keep the heat on low-medium). Add the shrimp and sautee only a few minutes until pink- nothing worse than over cooked shrimp! Have your pasta boiling while you are cooking and add a few spoonfuls of the pasta water to your dish to deglaze and make a bit of a sauce. Finish off by adding the garlic, tomatoes and another tablespoon of olive oil (or two) to the pan.
Serve over pasta, or on its own with bread for dipping.
Simply delicious and super quick!
Bon appetit,
Lola
Let's have a moment of appreciation for the beauty and simplicity of shrimp (when done right of course):
Here's how it all goes down:
Ingredients:
1 package frozen shrimp - thawed , shells & tails removed and drained well
1 large leak, chopped
2 tomatoes, chopped
2 garlic cloves, finely sliced
Pinch of chili flakes
Pinch of fennel seeds
1 teaspoon of anchovy paste
Half a lemon - juiced
Olive oil - use as much or as little as you like (for sauteeing shrimp and finishing off the dish at the end)
Brown rice/pasta/quinoa
Start by sauteeing the leaks in a tablespoon of olive oil until tender on low-medium heat. The point here is to maintain freshness and not over cook anything. Add the chili flakes and fennel seeds and sautee until you smell the aromas being released - a few minutes at most. (keep the heat on low-medium). Add the shrimp and sautee only a few minutes until pink- nothing worse than over cooked shrimp! Have your pasta boiling while you are cooking and add a few spoonfuls of the pasta water to your dish to deglaze and make a bit of a sauce. Finish off by adding the garlic, tomatoes and another tablespoon of olive oil (or two) to the pan.
Serve over pasta, or on its own with bread for dipping.
Simply delicious and super quick!
Bon appetit,
Lola
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