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Healthy Mediterranean Cooking at Home

Category Archives: Cheese

Pasta With Chicken Meatballs In A Fresh Tomato Sauce

Using chicken for the meatballs is a good choice in making this recipe since I think they make for a lighter meatball that compliments this delicate sauce.

Ingredients

8 ounces spaghetti or fettuccine
1 1/2 pounds ripe cherry tomatoes, quartered
3 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon of sea salt
3 tablespoons extra-virgin olive oil, plus extra for serving
Warm Italian-style chicken meatballs, recipe below
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/2 cup grated Pecorino-Romano cheese

Directions

If you can, prepare the tomatoes several hours in advance.
Combine tomatoes, garlic, salt, black pepper and olive oil in a pasta serving bowl. Set aside for several hours to help develop the flavor.

Bring a large pot of water to a boil. Add salt and cook the pasta according to package directions for al dente. Drain.

.Add the warm meatballs and basil to the tomato mixture and toss to coat. Add the pasta and toss with the meatball mixture. And a few drizzles of olive oil. Top with the cheeses and serve.

Chicken Meatballs

Ingredients

1 tablespoon olive oil
2 tablespoons red bell peppers minced
2 tablespoons onion minced
1/4 cup panko breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1 egg
1 garlic minced
1/4 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 pound ground (organic) chicken

Directions

Heat the olive oil in a nonstick skillet over medium-high heat. Add the peppers and onions and saute for 3-5 minutes or until softened. Cool to room temperature.
Mix the peppers and onions with the breadcrumbs, cheese, egg, garlic, salt, pepper, oregano, and crushed red pepper flakes.
Add the meat and combine. Do not over mix, but be sure seasonings are well dispersed.
Coat a baking sheet with rimmed edges with non-stick spray or line with heavy-duty foil and roll meatballs into 1-inch balls. Place on the prepared pan and bake at 400 degrees F for 25 minutes. Keep warm while the pasta is prepared.

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Avocado & Shrimp Chopped Salad

Garlic bread is a nice addition to go with this salad. Recipe below.

For 2 servings

Dressing
5 tablespoons sour cream
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
Big pinch cayenne pepper

Salad
8 oz raw shrimp (16-20 per pound), peeled and deveined
3 teaspoons extra-virgin olive oil, divided
2 teaspoons finely grated lime zest
Juice of half a lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 ear of corn, husked and cooked
4 cups chopped green leaf lettuce
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup cherry tomatoes, quartered
1 celery stalk, diced
1 avocado, diced
2 slices crispy cooked bacon, diced

Directions

To prepare the dressing:
Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.

To prepare shrimp:
Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.
Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.

To prepare the salad:
Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.
Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.

Cheesy Garlic Bread

Ingredients

6 thick slices sourdough or Italian bread
1/2 cup butter, softened
2 cloves garlic, grated
1 cup shredded Parmigiana-Reggiano cheese

directions
Place the bread on a baking sheet. Preheat the broiler or toaster oven. Or heat the oven to 400 degrees F.

In a small bowl, combine the butter with garlic; mix well. Spread the butter mixture on each piece of bread and sprinkle with cheese.

Toast in a toaster oven or broil under the broiler until the cheese is melted and the bread is golden brown. Or bake in the oven for 5-8 minutes. Serve with the shrimp salad.


Insalata Caprese

Insalata Caprese (literally, the salad from Capri) is the perfect summertime dish for cooks in a hurry; slicing is the hardest part. The salad was created in the 1950s at the Trattoria da Vincenzo for regulars out for a light lunch. They’d order a just-picked tomato and fresh fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has evolved on the island to include a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, both local products; everywhere else in Italy it takes the form of tomato, mozzarella, and basil. The dressing is always a drizzle of extra-virgin olive oil — only. Vinegar would destroy the delicate flavor of the cheese and is never used. Sometimes I add Italian black olives to the salad for a change but it is not traditional.

Ingredients

2 pounds vine-ripened tomatoes (about 4 large), sliced 1/4 inch thick
1 pound fresh mozzarella, sliced1/4 inch thick
1/4 cup packed fresh basil or arugula leaves, washed well and spun dry
1/4 teaspoon dried oregano, crumbled if using arugula instead of basil
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste

Directions

On a large platter arrange tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.

Turkey Scaloppine

Ingredients

1 lb turkey breast cutlets
1/4 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup butter, cubed
Minced fresh parsley and lemon wedges for serving

Directions

Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt, and pepper. In another shallow bowl, beat egg and water together. In a third shallow bowl, combine the bread crumbs and cheese.

Dredge turkey in flour mixture, then dip in the egg mixture and coat with crumbs. Place on a plate and let stand for 5 minutes.


Melt butter in a large skillet over medium-high heat; cook the turkey cutlets for 2-3 minutes on each side or until meat is no longer pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.

 


Ingredients

2 tablespoons extra-virgin olive oil
1 cup thinly sliced bell peppers
1 cup chopped onion
1 1/2 pounds sweet Italian sausage, sliced into ¼ inch rounds
2 minced garlic cloves
1/2 teaspoon fennel seeds
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 tablespoon sundried tomato paste
1 pound pappardelle or fettuccine pasta
1/4 cup chopped fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving

Directions

Heat the olive oil in a large deep skillet over medium heat. Add the peppers and onion and saute for 5 minutes, stirring occasionally, until tender. Add the sausage and cook for 8 minutes, or until brown on all sides. Add the garlic, crushed fennel seeds, red pepper flakes, 1/2 teaspoons salt, and 1/4 teaspoon black pepper and cook for one minute. Pour in the heavy cream and, then, stir in the tomato paste. Bring to a low boil, lower the heat, and simmer for about 10 minutes, or until the sauce thickens.

Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the pasta according to the directions on the package for al dente. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.

Off the heat, stir in the basil and the Parmesan. Serve hot in shallow bowls with grated Parmesan on the side.

Serve with a green salad.


For every two servings:

Ingredients

2 tablespoons extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
1/2 tablespoon fennel seed
¼ teaspoon crushed red pepper
1/2 medium red onion, thinly sliced
1/2 teaspoon chopped fresh oregano
1/2 teaspoon coarsely chopped fresh thyme
1/2 teaspoon paprika
4 cups thinly sliced bell peppers, all colors
2 tablespoons capers, rinsed
1 tablespoon sherry vinegar
12 oz sustainable, harpoon-caught swordfish or mahi-mahi, 2 inches thick
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil

Directions

Heat 1 tablespoon oil in a large pot over medium-low heat. Add garlic, fennel seed, and crushed red pepper and cook, stirring often, until fragrant and the garlic starts to brown, 2 to 3 minutes. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in oregano, thyme, and paprika. Add bell peppers, reduce heat to low and cook, stirring occasionally, until softened, about 20 minutes. Add capers and vinegar and cook for 2 minutes more.

Preheat grill to medium-high.

Brush fish with the remaining tablespoon oil and sprinkle with salt. Grill the fish, turning once halfway until the flesh is opaque, 12 minutes total, depending on thickness. Transfer the fish to a clean cutting board and cut into 2 portions.

Arrange the fish over the Peperonata and top with basil.

Spaghetti Squash Cacio e Pepe

Ingredients

1 small spaghetti squash
1 tablespoon freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
Kosher salt, to taste

Directions

Preheat oven to 400° F. Oil an 8-inch square baking dish.

Halve the squash lengthwise. Use a spoon to scoop out and discard seeds from the middle of each half.
Arrange squash in the prepared baking dish, cut sides down. Bake until just tender, 30 to 35 minutes. Sprinkle lightly with salt.

Rake a fork back and forth across the squash to remove its flesh in strands that will look like spaghetti.
Heat the oil and butter. Add the pepper. Pour over the squash and toss. Add the cheeses and toss again.


In my region, CSA’s, local farms and farmers’ markets are bursting with produce. There are so many choices that it is difficult to know where to start. Piles of summer squash might be a good place to begin. Zucchini and summer squash are plentiful during the summer months because they are easy to grow and mature relatively quickly. Some of the more common types are:

  • Patty Pan Squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer.
  • Zucchini is a green summer squash also called marrow in some areas of the world.
  • Yellow Crookneck Squash is a lemon-yellow, 6-inch vegetable, with a slightly bent neck that earns it the name Crookneck. For best flavor, pick summer squash like crookneck and zucchini when they are small
  • Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of zucchini and the delicate, sweet flavor of patty-pan squash.

Here are some recipes to get you started:

Sausage Stuffed Round Squash

4 main dish portions, or 8 side portions

Ingredients

4 pattypan, cupcake or round zucchini squashes, stems removed
2 teaspoons extra virgin olive oil
1 small clove garlic, minced
¼ cup minced onion
¼ cup minced celery
1/2 pound cooked, crumbled Italian sausage
1 large slice Italian bread, crumbled
1 tablespoon fresh chopped Italian herbs
4 tablespoons shredded parmesan cheese

Directions

Preheat the oven to 400 degrees F.
Slice the squash in half lengthwise. Scoop out and discard the seeds with a serrated spoon, being careful not to tear through the squash. Remove some of the squash flesh with a serrated spoon leaving a ½ inch shell. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt and black pepper.

In a skillet over medium heat, heat the olive oil and garlic, about 30 seconds. Add the chopped squash flesh, onion, and celery. Cook until soft. Add the crumbled sausage, bread and herbs. Cook for about 5 minutes to soften all the ingredients.

Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center. Top with shredded parmesan cheese. Add water to the baking dish to the depth of about 1-inch. Bake for 30-35 minutes, until the squash halves are tender and the tops are golden.

Yellow Squash Casserole

This yellow summer casserole is a favorite all year round, great for family meals during the summer but also popular for holiday dinners, especially in the South. You can use yellow summer or crookneck squash for this casserole. The recipe ingredients are easily increased for a potluck dish or large family dinner.
This casserole is a good side dish that can take the place of a heavier starch, and it goes well with just about any protein, especially chicken or fish. Variations include adding chopped red peppers or green peppers with the onion that adds a little color as well as flavor. You can spice it up by adding chilies as well.

Ingredients

3 medium yellow summer squash
Kosher salt and freshly ground black pepper
1 small onion. finely chopped
1/2 cup mayonnaise
1 large egg
1 teaspoon honey
4 tablespoons melted butter (divided)
3/4 cup shredded Cheddar cheese (divided)
1 cup fresh breadcrumbs

Directions

Heat the oven to 350 degrees F.
Butter a 1-quart casserole or baking dish.

Slice the summer squash and place it in a medium saucepan. Cover the squash with water and add 1 teaspoon of salt. Place the pan over high heat and bring the squash to a boil. Reduce the heat to medium-low and cover the pan; continue to cook until tender, 15 minutes.
Drain the squash thoroughly; return it to the saucepan and mash it. Add pepper to taste.

In a mixing bowl, whisk the egg. Add the mayonnaise, chopped onion, 2 tablespoons of the melted butter, and 1/2 cup of cheddar cheese. Stir to blend thoroughly. Stir the mashed squash into the egg and mayonnaise mixture.

Spoon the mixture into the prepared casserole. Top the casserole with the remaining 1/4 cup of shredded cheese. Toss the breadcrumbs with the remaining 2 tablespoons of melted butter and then sprinkle them over the casserole. Bake for 30 minutes, or until bubbly and lightly browned. Serve squash casserole hot.

Squash Frittata

Ingredients

8 oz Italian sausage, cut into ¼-inch slices
1 pound small yellow crookneck, trimmed and cut into 1/4-inch thick slices
3 tablespoons olive oil, divided plus extra for the broiling pan
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh oregano
1 teaspoon kosher salt
1/2 teaspoon fennel seeds
1/4 teaspoon crushed red pepper flakes
8 large eggs, beaten
3 oz sliced Italian fontina cheese, torn into pieces

Directions

Heat the oven to the high broil setting. Set the oven rack in the oven 3 to 4- inches from the broiler.
In a medium bowl toss the sliced sausage and squash with 1 tablespoon olive oil, herbs, salt, and pepper.
Lay the sausage and squash in a single layer on a foil-lined half sheet pan that has been brushed with oil. Broil the sausage and squash for 5 minutes. Turn them over and broil for another 5 minutes. Drain in a fine mesh colander.

Preheat the oven to 375 degrees F.

Whisk the eggs, herbs, salt, and pepper together in a medium mixing bowl. Add the drained sausage and squash. Stir.
Heat a 12-inch nonstick, oven-safe saute pan with 2 tablespoons olive oil and cook the onion and garlic for 3-4 minutes. Pour the egg mixture into the pan and stir with a silicone spatula to make sure the egg gets under the squash mixture. Distribute the Fontina cheese around the top of the frittata. Cook without stirring until the egg mixture has set on the bottom and begins to set on top, about 4 to 5 minutes. Put the pan in the oven and bake for 15 minutes. Turn the broiler back on and brown the top of the frittata, about 2 minutes,
Loosen the frittata from the pan by moving the spatula around the edges. Slide the frittata onto a plate or other serving dish, and cut into 6 servings. Serve warm or at room temperature.

Summer Vegetable Soup

Ingredients

2 tablespoons minced garlic
1 medium red onion, finely chopped
2 small red potatoes (7 oz) peeled and diced
2 quarts chicken (or vegetable) stock
2 quarts water
1 tablespoon turmeric powder
2 cups fresh corn kernels
2 cups green beans, trimmed and cut into 1-inch lengths
2 cups yellow squash, diced
1 cup zucchini, diced
1 cup okra, sliced into thin rounds
1 cup cherry tomatoes, quartered
1 tablespoon fresh lime juice
1/2 cup mixed herbs finely chopped (dill, parsley, and chives)
Kosher salt and black pepper
Grated Parmesan cheese for serving

Directions

In a large saucepan, bring the broth and water to a boil and add the garlic, onions, potatoes, turmeric and a generous pinch of salt. Lower the heat and simmer for 10 minutes.

Add in the remaining ingredients and season to taste with salt and pepper. Cook until all the vegetables are tender about 15 minutes. Serve in individual soup bowls and garnish the soup with grated cheese.


The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.

Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.

Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.

Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.

According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.

Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.

Stuffed Dates

Ingredients

24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Sturdy toothpicks

Directions

Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.


Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Refrigerate leftovers.

Tortilla (Spanish Egg and Potato Omelette)

Ingredients

2 pounds of potatoes
Salt and pepper to taste
8 large eggs
1 onion
Extra Virgin Olive Oil

Directions

Beat the eggs in a large bowl and season with some salt and pepper.

Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.

Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.

Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.

After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.


Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.

Pan con Tomate (Spanish-Style Grilled Bread With Tomato)

Ingredients

2 large, ripe beefsteak tomatoes
Kosher salt
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel

Directions

Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.

.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.

.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Ingredients

12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
Kosher salt
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves

Directions

Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.

Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.

Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.

Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.



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