The VeggiesI'm cooking for the family this week- my mother is doing a very intense teaching course with Cambridge University to get her diploma to be able to teach English as a second language. I got to play around with different combinations of veggies last night as we just got a new order of groceries in. Garlic & olive oil was the starter for the sauce, and I added in diced zucchini, kale & celery to pair with the shrimp. Alongside fresh basil, rosemary, oregano, thyme and black pepper, the juicy, succulent zucchini and crunchy celery paired very nicely together. The ShrimpI forgot how TEDIOUS it is to cook shrimp, because of the extended cleaning of each shrimp that is required. But, the sweet and salty shrimp is always worth it. Pouring the shrimp under hot water definitely made it much easier to peel and "clean"! The PastaBrown Rice Pasta! This is one of my favourite gluten free pastas, as it holds its shape incredibly and is soft but chewy when al dente... yum! The SauceI was originally going to make a lemon garlic sauce for this pasta, but unfortunately we didn't have any lemons! I ended up creating my own sauce which was basically a few splashes of white wine, and then drizzled extra virgin olive oil on top. It was perfectly mild and let the flavours of the spiced veggies and shrimp shine. The Recipeto garnish:
- shredded mature goats cheese - fresh basil, rosemary, oregano, thyme, chilli flakes, black pepper - extra virgin olive oil method Start to boil a pot of water over high heat. Rinse the shrimp with warm water, and clean thoroughly. Dice the zucchini and celery into thin slices and cut the garlic into small pieces. Heat a large pan over medium heat with olive oil and fry the garlic for around 2 minutes until golden. Add the zucchini, celery and kale as well as fresh basil, rosemary, oregano, thyme, chilli flakes and sea salt (around 1/4 tsp of each, salt to taste). Turn the heat up and fry for around 5-8 minutes. Add the pasta to the boiling water and cook until al dente. Add the shrimp to the veggie pan, and cook for around four minutes until pink, stirring continuously. In the last minute, turn the heat to medium again and add the white wine, incorporating thoroughly throughout. Drain the pasta when finished, and plate the pasta with veggie shrimp sauce on top. Garnish with spices and salt as desired, and shred goats cheese or parmesan on top. Drizzle with extra virgin olive oil to serve.
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