Sep 24, 2012

Shrimp With Vegetables

By · 4 Comments

After eating a lot the past few days, with all the gatherings, dinners and family lunches, my son and I decided that we have to eat something light and healthy. I looked through my cooking notebook and found this recipe I used to make as a starter whenever I had to prepare for a big dinner. I decided to prepare it as a main meal instead for our lunch.

Ingredients:

  • 500 grams shrimp
  • 2 red capsicum
  • 2 zucchini
  • 3 carrots
  • 1 onion, finely chopped
  • 2 cloves of garlic, sliced
  • 2 tablespoons olive oil
  • salt, pepper to taste
  • juice of half lemon

Preparation:

  • Peel the shrimp, remove the head and tail and wash properly
  • Cut the red capsicum into strips
  • Slice the zucchini
  • Peel the carrots and cut into fine strips
  • In a large saucepan heat the oil, fry all the vegetables with the onion and garlic for about 5 minutes
  • In the meantime preheat a non stick casserole, place the shrimp and sautee for three minutes, season with salt and pepper, add the lemon juice, then place the shrimp over the vegetables, and serve

ET VOILA..C’EST TOUT..BON APPETIT

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Mar 16, 2012

Shrimp With Curry

By · 2 Comments

I lived in Abu Dhabi for twenty years. The United Arab Emirates is a very diverse country, with many peoples from all around the world living and working there. One of larger communities there was the Indian community. Having come from a strictly Lebanese upbringing, I wasn’t accustomed to the large variety of tastes and smells in their cuisine. When walking along by the markets and restaurants, the strong smell of curry was prevalent and a bit pungent to my young, inexperienced nose. I had thought then that I would never eat anything made with curry, let alone any Indian dishes.

Fast forward to a couple of years ago: my son invited me to a nice Indian restaurant here in Lebanon. My children had grown up in Abu Dhabi and were familiar with international cuisine at a much younger age than I had. My son, for instance, loves spicy foods and he made me taste a plate of shrimp cooked in curry for my very first time. I was afraid it would taste spicy for me, but they had mixed it with fresh cream to cool it. I was so impressed with the dish that I hurried home to try and recreate it. After a few experiments, I found the perfect recipe that suits my slightly more delicate palette. Those of you who aren’t a fan of foods made with curry will find this dish to be delightfully smooth and mild.

Ingredients:

  • 500 grams of precooked and peeled shrimp (you can use frozen ones)
  • 2 medium carrots, diced
  • 1 medium onion, finely chopped
  • 2 clove of garlic, chopped
  • 1 red apple, peeled and grated
  • 250 ml of fresh cream, at room temperature
  • 1 tablespoon of curry
  • 2 tablespoons vegetable oil
  • Salt

Preparation:

  • Heat the oil in a pot and fry the onion and garlic until light golden color
  • Add the carrot to the onion and garlic, leave for 3 minutes
  • Add the grated apple to the mixture and leave it to cook for 2 minutes
  • Place the shrimps in the pot and add salt for flavor
  • Mix the curry with 1/2 cup of water and pour it over the shrimp
  • Cover and let it cook until the carrots are tender
  • Add the fresh cream cover, lower the heat and stir gently for 3 minutes

Serve it with cooked rice.

ET VOILA..C’EST TOUT 🙂

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