We are always happy to have chef Karen Peters come by with delicious recipes! Here is whats on the plate today. Spanish Smoked Paprika Shrimp 1 lb peeled, wild caught shrimp (Why prefer wild caught? How can you tell wild caught from farmed shrimp?) 1 tbs butter Drizzle olive oil 1 clove garlic, minced 1/2 tsp hot smoked paprika (Can you somoke your won paprika?) Pinch sea salt Heat butter and oil in sauté pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink. 3. Turkish Grilled Shrimp 1/2 lb shrimp, cleaned, tail off 1-2 tbs Turkish Baharat* 3-4 shallots, grated or one small onion grated 2 tbs lime juice 1/4 cup good olive oil 1/4 tsp paprika (can used smoked) pinch salt and pepper Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill. To enjoy in a pide ,grill Naan or pide on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows). Yoghurt tahini sauce 1/2 cup good plain yoghurt 1 clove garlic, minced 3 heaping tbs tahini 2 tsp lemon or lime juice pinch salt Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip. Enjoy!
Posted on: Sat, 25 Oct 2014 13:42:49 +0000
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