I just realized I had no post with shrimps although they're on my favorite's list...Smoked paprika has an intoxicating flavor!It's a Spanish specialty, made by slowly smoking pimenton (a type of pepper from La Vera, in southwestern Spain) over oak. It's got a round, smoky, woodsy, spicy flavor that's completely different from everyday paprika. It comes in three types, each made from a different variety of pimenton: sweet (dulce), bittersweet (agridulce), and hot (picante). I bought mine at "La Grande Epicerie".
For 2 servings you need:
- 1/2lb large shrimps
- olive oil
- 1 clove garlic,finely chopped
- 1/4 ts smoked paprika
- mango vinegar
- sechouan pepper
- 1 ts ketchup
- 1 bell pepper,thinly sliced
- chopped fresh cilantro
In a bowl,combine 2 tsp olive oil,garlic,ginger,smoked paprika,ketchup,salt and pepper.Toss with shrimp.
Heat wok with a few sechouan peppers and a little oil.Add shrimp mixture,bell pepper and cook for a few minutes.Put shrimp aside and reduce sauce by adding water and mango vinegar.I didn't measure quantity,about 1 Tbsp...If you want to thicken it add 1 ts of arrow root and cook until you like the texture.Serve with steamed rice and sprinkle with cilantro.
Pour les français:
Il vous faut pour 2
- 225 g de crevettes
- huile d'olive
- 1 gousse d'ail
- 1 pincée paprika fumé
- ketchup
- vinaigre de mangue
- gingembre
- poivre de sechouan
- 1 poivron émincé
- coriandre haché
Dans un bol: mélanger 2 cuillères à café d'huile d'olive,l'ail,le paprika fumé,le gingembre,le ketchup,sel et poivre.Faites chauffer de l'huile d'olive dans le wok avec poivre de sechouan et lorsqu'elle est chaude,ajouter les crevettes marinés et le poivron émincé.Cuire pendant quelques minutes.Reduire sauce en ajoutant de l'eau et 1 cuillère à soupe de vinaigre de mangue.Pour le dosage c'est au feeling,et en goutant.Si vous souhaitez une sauce plus épaisse,ajouter 1 cuillère à café d'arrow root.Remuer sur le feu jusqu'à obtention de la texture désirée.Servir avec du riz et coriandre.
Shrimp with Smoked Paprika and Peppers
Mussel Risotto
Don't miss the mussel season in France between July and November!
Moules de bouchot(AOC since 2006) are generally the most sought after mussels to be found on French market stalls.The orange-yellow flesh is outstandly firm.
Named after the huge wooden piles driven into the seabed for them to grow on – is attributed to their habitat. They grow underwater at high tide but are exposed to the sea air at other times.
Ingredients for 2
-1 pound of Moules de bouchot
-1 garlic clove,minced
-65 mg of saffron(I use Jm Thiercelin)
-shallot
-1/2 medium onion
-white wine such as muscadet
-1 cup short-grain Italian rice
-olive oil
-fresh basil
-1 Ts grated fresh Parmesan cheese
Clean the mussels by scraping them with an old knife and removing the beard which allows them to cling to the rocks or stakes.
Peel and dice the shallot.
In a fairly large saucepan, sweat the minced garlic with a little bit of water. Add the mussels and cover. As soon as the mussels have opened, remove from the heat and shell gently. Filter the juice and set it aside.
Heat oil in another large saucepan.Add the shallot,onion.Cook gently until tender.Add rice to shallot mixture and combine well.Cook for 1 minute.Add 1/4 cup white wine stir and cook,stirring until all liquid is absorbed.Keep adding the filtered mussel juice and vegetable stock 1/4 cup at a time until evaporated.after 10 min add saffron .Add next amount of liquid until rice is tender but still firm.Stir in salt,pepper,basil and cheese.
Pour les français:
Ingredients pour 2
-1/2 l de moules du bouchot
-1 gousse d'ail haché
-1 echalotte
-1/2 onion moyen
-65 mg safran(Jm Thiercelin)
-vin blanc genre muscadet
-130g de riz italien,arborrio
-huile d'olive
-basilic frais
-parmesan reggiano rapé
Seafood Kamut Pasta
An original,tasty alternative to my favorite Barilla n˚5 spaghetti:kamut pasta.
Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut provides much energy and is appreciated by people with active lifestyles. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities.
Ingredients
-60 g Kamut pasta
-1/2 onion,finely chopped
-1 clove garlic,finely chopped
-1/2 lb seafood.I used" Picard's" mix
-1 ts olive oil(Castelas,Baux de Provence AOC)
-1/4 cup white wine
-shredded fresh basil or parsley
Salt and pepper to taste
piment d'espelette
Heat oil in wok.Add onion,garlic.Cook gently for a few minutes.
Add wine,seafood and cook for 5 minutes,or longer.
Meanwhile,bring large pot of salted water to a boil.Add Kamut pasta and cook 8 min.Drain well and toss with seafood,basil,piment d'espelette.Taste and season with salt and pepper if necessary.
