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Shrimp in Light Dill Sauce

This was inspired by my Father’s recipe. It brings back so many warm and loving memories. Sunday lunch was always served around 2pm, when we lived in Jamaica, in the 1970’s. One of the lunches that always come to mind is with my Mum, Dad, Grandma and my sister. My Dad would prepare a large bowl of his “Shrimp in Dill Sauce” which was served in my Mother’s large green and white Rosenthal China bowl. His dill sauce was thick and creamy, more along the texture and consistency of a béchamel sauce. Huge succulent pieces of shrimp were added to finish the dish. Hmmm…Sunday lunches were my absolute favorite. This is a lighter version of my childhood favorite.
Photography by Heaven On Hearth

1 pound shrimp
¼ medium onion, diced
1 clove garlic, roughly chopped
2 dill stalks, finely chopped (2 tablespoons)
cup heavy cream
2 tablespoons canola oil
¼ teaspoon salt
3 tablespoons butter

For the simple shrimp stock:
shrimp shells (approximately 3 ounces)
pinch of salt
pinch of red pepper flakes
1 tablespoon canola oil
1 cup water

Start by dicing ¼ medium onion and roughly chop 1 clove of garlic.
Shrimp Shells, Onions and Garlic
Using 2 bowls, de-shell and de-vein 1 pound of shrimp. Place the shells in one bowl and the shrimp in another. The shrimp shells will be used to make the stock. Cover the bowl with the shrimp and keep in the fridge until ready.
Shrimp Stock Simmering
Heat a large skillet over medium high heat. Once the skillet is nice and hot, add 1 tablespoon canola oil then toss in the shells, a pinch of salt and a pinch of red pepper flakes. Sauté the shells for 5 minutes before adding 1 cup of water and continue to simmer for 5 minutes. Once the liquid has reduced, strain the stock through a sieve and discard the shells. This will yield ¼ cup of stock.
Shrimp Stock
Using the same skillet, over medium heat, add 2 tablespoons canola oil. Toss in shrimp and sauté for 2½ minutes, or until the shrimp are slightly pink on each side. While the shrimp are getting pink, chop 2 stalks of dill, or enough for 2 tablespoons. Then, add the diced onions, garlic and 2 tablespoons chopped dill and sauté for another 2 minutes.
Shrimp with Onions, Garlic and Dill
Add shrimp stock, cup heavy cream and ¼ teaspoon salt and simmer for 2 minutes. Just before taking off the heat, add 3 tablespoons cold butter to thicken the sauce.
Shrimp in Light Dill Sauce
This serves 4. Voilà. Serve with fluffy white rice, vegetables and a tossed salad. It makes for a perfect dinner. A chilled glass of Grüner Veltliner would certainly compliment this dish.

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Valentine's Day Recipes

Want to make something special for your Valentine? Here are a few recipes, for you to create a dinner for your loved one.

Salty Smoky Roasted Almonds



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Melted Strawberries with Orange Juice and Amaretto

This is a perfect Valentine's Day dessert. There is nothing more wonderful than enjoying a few scoops of creamy vanilla ice cream topped with warm strawberries with a hint of Amaretto. This is an elegant and simple dessert.
Photography by Robert Demetrius

You will need:
(Printable Recipe)
21 strawberries cut in half
½ cup Navel orange juice
½ teaspoon orange zest
1½ tablespoons Amaretto liquor
1 tablespoon dark brown sugar

Orange Juice, Orange Zest, Dark Brown Sugar and Amaretto Liquor
Combine orange juice, orange zest,  dark brown sugar and Amaretto Liquor in a pan over medium high heat. Heat until the liquid starts to bubble. Let simmer for 5 minutes to reduce the liquid. Then add the strawberries and allow to simmer for another 3 minutes. 
Melted Strawberries
Remove from the heat and let cool before pouring over some vanilla ice cream.
Melted Strawberries Over Vanilla Ice Cream
This serves 4. Voilà. This is also great in a crèpe topped with whipping cream, chocolate shavings and toasted pistachios.

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Salty Smoky Roasted Almonds

The cumin and coriander give the almonds a smoky flavor while the half sharp Hungarian paprika adds a bit of heat. These almonds are wonderful to snack on.
Photography by Heaven on Hearth
You will need:
1 cup raw almonds
1 teaspoon cumin
¼ teaspoon coriander
½ teaspoon Hungarian half sharp paprika
½ teaspoon sea salt
1 teaspoon olive oil

Pre-heat oven to 400° Fahrenheit.

In a bowl, pour the almonds and drizzle with 1 teaspoon olive oil. Mix well, ensuring that the almonds are well covered with oil. This allows the spices to stick to the nuts. Sprinkle the spices and salt on the nuts and combine well. Then spread the almonds out on a parchment lined baking sheet and roast for 10 minutes or until lightly roasted. Turn the nuts halfway through so that one side doesn’t get burned. You will smell when they are ready, as a nutty scent will tickle your nose. If you like your nuts very salty, when they are done, season with some more salt and allow to cool. They will keep for a week in a sealed bottle.
Salty Smoky Roasted Almonds
Makes 1 cup. Voilà. This compliments a glass of wine, beer or even a cocktail. Go ahead and try with other spices as well.

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