Gambas al ajillo (Shrimp in Garlic)

This is one of the quickest and easiest dishes.  I'm not even sure it really needs a recipe!

After all the key ingredients are garlic, parsley and shrimp... not too much to it.  I know a lot of recipes that have you put the whole thing in a terracotta dish and place it in the oven.  This is not one of those recipes... because, as you know, I'm lazy.

So, what do you need?  Ideally a really good cast iron pan, as it just gives that great flavor and holds up the heat well.  If not, a good frying pan will work. 

Gambas al ajillo

Shrimp in Garlic 

• 1/2 pound shrimps or prawns, shelled and de-veined
• 1 handful of italian parsely, roughly chopped (1/4 cup approx)
• 1 teaspoon salt
• 1/4 teaspoon (more or less) of red chili flakes
• 3 cloves garlic (more or less),  crushed
• 1 small shallot, finely chopped
• 6 tablespoons butter

Heat up the butter.  Add shallots and salt, cook until shallots are soft (about 1 or 2 minutes).  Add garlic and chili, and give a quick stir.  Add shrimp and cook until pink / cooked. If you cook it too long, shrimps get rubbery, so keep a close eye on it.   It should only be 2, maybe 3 minutes.   Pull off heat, toss in parsley and put in a serving dish (so that you don't keep cooking the shrimp from the heat of the pan).

New Orleans

Yes, yes, I know - everyone has something to say about BP, the gov't and the oil muck-up.

I have been telling the BF that I feel that we need to go down to NO to support the businesses there. Can you imagine the lousy luck - Katrina, Jindal, BP. The triumvirate of tribulation.

Here is a article about P & J who will now be importing oysters from the west coast to LA.Can you imagine? A company which has been around since 1876 - being forced due to this fiasco to buy from the west coast.  And, you know that NO people pride themselves on their seafood.  Now chefs in NO are finding creative ways to deal with the loss of seafood.  But, chicken livers?  I don't like oysters but I don't think that chicken livers and oysters taste anything like each other.  I actually kind of like chicken liver. *blush*

Anyway - due to my affinity of what is going on down in Louisiana - the BF has been having a New Orleans themed meals (for the few meals I've cooked this week - god, but I hate painting!) .

Here is a recipe for Shrimp Etouffee that I got from Gumbo Pages which is based on a combo of  Mom's recipe and Perry's .

Shrimp Etouffee

• 1 pound shrimp
• 1/4 pound butter
• 1 cup minced onion
• 1/2 cup minced bell pepper
• 1/2 cup minced celery
• 1 cup cold water (more if you wish more soupier mix)
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• Creole seasoning blend, to taste
• Salt, to taste
• Pinch dried thyme
• Pinch dried oregano
• 1 bay leaf 
• 1 tomato - pealed

Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent. Add the Creole seasoning, thyme, oregano, bay leaf - quick stir it to just warm up the spices a bit. Add tomato, stir it up. Add water. Simmer for about 10 - 15 min.
Once the liquid is almost gone - add in the shrimp. Cook it through.  You know shrimp are done once they are nicely pink - but pull off as soon as that happens or they will get rubbery. Since we aren't eating rice - I tend to make my sauces a bit thicker - hence the "once the liquid is almost gone".  If you want a soupier mix, just keep more liquids. Or add more water.

Why I hate Jello

I love some of the commercials... they are creative and funny and well done. And the tune sticks in my head. But, I still can not eat jello. It reminds me of grade school and cafeteria lunches and everything wrong with making good food, bad.

When I was in grade school, they would put stuff in the jello. Carrots, grapes, whatever random things they thought would be cool and fun for a child to eat -- it was the 70's, I know -- but eeeeeewwwww!! I would look at it and think that this cannot be real food. And, if any of you has seen carrots in jello -- you know it looks like worms. Tell me who in their right mind thought this would be a good thing? Although, I cannot recall now, perhaps the boys liked the jello with the carrots.

So, when I was watching Jamie Oliver's Food Revolution - I was thinking about my grade school. My whole goal with lunch was to figure out a way not to eat it and try to get out of the cafeteria with out the lunch lady seeing I still had a full meal. My sister's and I are, as far as I know, the only children in the history of American schools - to have to stay after lunch to eat lunch. I know, I know --- the lunch ladies meant well. They thought we were too skinny and we needed to eat. All I could think was that this was NOT food -- and when was school going to be over so I could go home and eat real food.

I realize that Jamie is attempting to bring "real" food into schools. But, from the few shows I watched, I couldn't get it out of my head that he was more concerned about how it shows on the telly than changing peoples perception and interaction with food.

My dad was able to connect me to food in such a positive way --- by making from scratch brilliant meals that I wanted to eat. And, the reason I hate jello and processed food so much is because of my dad. Because I knew what good food tasted like.

Remember, I said we were skinny little kids? It was because we hardly ever ate processed food. We did eat a lot of carbs and over time I have learned that it is not good for me (personally). But, if you can get a kid to choose a home cooked meal over McD's fries --- you know you are good.

Thanks Dad! :)

So - here is one of my dad's recipes for prawns (shrimp).

Fried Prawns

• 200 grams shelled prawns
• 2 tsp chilli powder (please note this is cayenne powder not "chili" powder)
• 1/2 tsp haldi powder (aka: turmeric powder)
• 1/2 tsp tamarind paste (see below for how to get tamarind paste)
• 4 cloves garlic
• 4 cm piece cinnamon
• 2 cloves
• salt to taste
• oil for frying

Clean and wash the prawns with a little bit of salt. Grind all the masala (aka: spices) together except for the tamarind (unless you have a grinder that does well with liquids - then go for it. I do up most of my spices in a coffee grinder, that is NEVER used for coffee! which works well for me. Then, I add in the liquid stuff later. I get a much finer masala this way and I don't have to worry about mucking up the mixer or having uneven blending.)

Put the prawns and masala into a pan and cook with a little bit of water - until prawns are cooked through and there is no liquid in the pan. (note: a little bit of water is probably a tbsp or less. Since shrimp cook very quickly).

Heat oil in a khadai (pan --- ok I said it was his recipe didn't I? -- and you know I'd use butter or lard or some fat instead of oil.. but this is his recipe.) Once hot, toss in the prawns and fry until prawns are crisp.

Yummy! He really made the BEST prawns. ummm..... now I may have to make this for lunch tomorrow. Although we do have left over veal short ribs in the fridge from tonight's dinner. umm... I know tough life I lead.

hey sibs --- if you want a hard copy with Dad's writing of the recipe let my know.

and Gastrogora -- I'm catching up... slowly but surely. :) thankfully you have a move coming up and then I might even beat you! LOL.

Tamarind juice/paste

• tamarind pulp (Asian stores will carry it. I like packages instead of the jars as they don't process the tamarind as much)
• cut out a nice chunk - for this recipe I'd say a 1/2 inch piece or less
• put it in a bowl and then add hot water (about 1/2 cup - depends on the size of the tamarind)
• let sit for 10 min or so
• once it's cooled off a bit - blend with your fingers the tamarind and water
• strain and use

Anything left over you can either put in the fridge or freeze it for the next random time you need tamarind paste. An alternative is lemon juice, which I think most people have around. But, the tangy flavor of tamarind makes it dish. I'm sure the lemon would be good.... but I've never tried it.