Healthy Tuna-Stuffed Avocado Halves

Tuna-filled Avocados

Lately, I’ve been trying to stay in shape, by incorporating more fruits and veggies in my diet. I’m discovering  many ways to eat well, and maintain a healthy lifestyle.  Today, I made  a quick-lunch, using a canned tuna, and an avocado. It’s super easy, healthy, and delicious. Avocados are so tasty, and packed with good fat, the one that does not clog your arteries.

Serves: 1 as a meal – 2 as a snack   Level of difficulty: Super easy

Ingredients:

  • 1 – 5 oz.  canned white Albacore tuna, drained *
  • Extra virgin olive oil, to taste + more to drizzle
  • 1/2 lemon, juiced
  • 1 rib of celery, diced
  •  Freshly ground pepper, optional
  • 1 Hass Avocado, split in half, remove pit
  •  Herbes de Provence, to taste

    Preparation:

    In a medium-sized bowl, mix first 5 ingredients well. Stuff the avocado halves with the tuna mixture. Garnish with Herbes de Provence. Drizzle more olive oil.

    *You may end up with some leftover tuna, depending on how much you fill the avocados.

    Voila! Bon Appetit!

    Happy Eatin’! With lots of passion from

    Gina’s Kitchen

    Tuna-filled Avocados

 

 

Shrimp Lo Mein

Shrimp Lo Mein

Mise en place for Shrimp Lo Mein
This post is dedicated to a wonderful social media friend, Adrienne. She creates delicious recipes, and takes beautiful photographs of food. All her dishes are vibrant and enticing, but her Shrimp Lo Mein caught my attention on Instagram.  I immediately asked her for the recipe, and she graciously provided it to me. It didn’t take me long to try it in my kitchen, and my family  loved it. I’m excited to share this delectable Chinese dish with all of you.

Serves: 4-6 Level of difficulty: Easy

Ingredients:

  • 1 package, Lo Mein Noodles, 13.5 oz.
  • 1.5 lb. of shrimp, peeled, deveined, tail-off
  • 2 tbsp. of vegetable oil, + more to drizzle on noodles
  • 1 tsp. of sesame oil
  • 3 garlic cloves, chopped
  • 1/2 tbsp. ginger, grated
  • 2 tbsp. water + more, if necessary
  • 2 tbsp. low-sodium Soy sauce, + more to drizzle
  • 1/4 cup Oyster Sauce
  •  1 small onion, chopped
  • Chinese chives, or 3 scallions * 

    Preparation:

    1) Cook the noodles according to package directions. (This one took exactly 3 minutes.) Drain and set aside. Drizzle noodles with vegetable oil to avoid them from sticking together.

    2) In a wok, or frying pan, over medium-high heat, heat vegetable oil and sesame oil. Add garlic, ginger, onions, shrimp, scallions,  Soy sauce and Oyster sauce, water.  Cook until the shrimp turns pink.

    3) Add Lo Mein noodles to the shrimp and mix well.  Drizzle with more Soy sauce, to taste.  Garnish with fresh scallions.

    The recipe calls for Chinese chives, but since they were not readily available, I used scallions. Celery can also be used as a substitute.

    This recipe hits all the high notes, and will become a part of my repertoire. Thank you Adrienne for inspiring me with your culinary creations.

    Warning: Do not use any salt, as some of the ingredients are already salty. If you are on a sodium-restricted diet, this dish may not be suitable for you.

Happy Cooking from My Kitchen to Yours,

Gina

 

Leg of Lamb, Greek-Style

Leg of Lamb, Greek-Style

Leg of Lamb

Leg of Lamb, Greek-Style

Leg of Lamb, Greek Style
Today we are celebrating a special birthday, and I am dedicating this blogpost to my lovely fellow-foodie-blogger friend, Athina, from  Kicking Back The Pebbles.  She is one of the 6 admins at Foodify, (including myself) a fabulous Facebook group of food bloggers  from around the world.  She is such a valuable  asset to the group, and has a generous heart.  She lives in Greece, and I am doing it the Greek way with all the fanfare.  In Greece, depending where you live, lamb is usually the meat served at Easter. I  made this leg of lamb, (1/2 to be exact) a while back in April, for Greek Easter. I normally cook a whole leg of lamb, but this time, I was cooking just for the four of us. I asked the butcher to cut the lamb in half, and he did. Today, I will share my version of a Leg of lamb. I have made this dish on many occasions, and it’s always a big hit.

Serves: 4-6 Level of difficulty: Easy-medium
Prepping time: about 10 minutes, cooking time: 1.15 minutes

Ingredients:

  • 1/2 leg of lamb, 3.5 lbs.
  • 1 medium onion, chopped
  • 6 garlic cloves, whole
  • Olive oil, a generous amount
  • Oregano, to taste (lots)
  • 2 cups of water, or low-sodium chicken stock
  • 1 cup of dry white wine
  • 1/2 cup chopped tomatoes, canned or fresh *
  • 1.5 cup orzo (a shape of pasta)
  • Salt & pepper to taste

    Preparation:

    1) Season lamb with salt & pepper, pierce some holes, and place the garlic cloves in the meat.  Place the lamb in a large deep metal tray.  Sprinkle oregano, and put the onions on top of the lamb. Drizzle generously with olive oil.

    2) In a 350 degree F. preheated oven, bake the lamb for about 35-45 minutes. Remove the tray with the lamb from the oven.  LEAVE THE OVEN ON!  Sprinkle the orzo all around the lamb.  Add the tomatoes, water, more olive oil, salt & pepper to the liquid. Give it a good stir. Place the tray back in the oven to continue cooking until the orzo is done. Always, keep an eye on your food. Add more liquid if necessary. It should come out, nice and moist.

    Leg of Lamb

    Leg of Lamb (in my kitchen)

    This is a picture of a whole leg of lamb, in my kitchen from the past.  If you are cooking for a crowd, use the same method, adjust the measurements, and allow for more cooking time.

    Leg of Lamb and lemon potatoes also make a beautiful combination, and is more traditional.

    Wine suggestions:

    Agiorghitiko from Nemea,  in the region of Peloponnese, a fruity red wine.

    Xinomavro, from Naousa, in the region of  Macedonia, a rich red wine with more tannins.

    Let’s not forget, Ouzo goes with everything! Opa!  (DO NOT CONFUSE ORZO WITH OUZO)

    Wait!!! That’s not all, no party would be complete without some Greek deliciousness. I am serving  Kouzounas Kitchen scrumptious, Loukoumades. They are mouth-watering Greek doughnuts. Like her saying goes: “let your taste buds say Opa!”

    Loukoumades, Kouzounas Kitchen

    Loukoumades, Kouzounas Kitchen

    χρόνια πολλά,  Happy Birthday Athina! Hope you are enjoying your celebration in style.

Polla Filakia! (Lots of kisses) darn, WordPress, wanted to change         Filakia to Tilapia, LOL!

Love, Gina

 

A Glimpse of The Glitz and Glamour of Monaco

Monaco
Monte-Carlo Casino

Hubby and our sons, in front of Monte-Carlo Casino

Monte-Carlo

Mom & Dad

 

Mom & Dad in Monaco

Mom & Dad posing for pictures

 

Monaco

My brother Gino in Monaco-Ville

Royal Palace, Monaco

Hubby and me in front of the Royal Palace, Monaco

Luxurious watches in Monte Carlo

Luxurious watches in Monte Carlo

Ferrari in Glitzy Monte Carlo

Ferrari in Glitzy Monte Carlo

Europe2011Monte Carlo Casino

My Mom and Me in front of the Monte Carlo Casino

Pizza in Monaco

Pizza in Monaco

Shopping for souvenirs in the streets of Monaco

Shopping for souvenirs in the streets of Monaco

Monaco's Prince Rainier and Family

An old family picture of the late Prince Rainier and Princess Grace Kelly, their daughters, Princesses Caroline and Stephanie, Prince Albert.

In 2011, I embarked on a once-in-a-lifetime, Mediterranean cruise with my family. One of the destinations, was the lavish principality of Monaco. From Cannes, France, we took an excursion on a lovely bus trip along the French Riviera, known as Côte d’Azur. The scenery was spectacular, and we enjoyed sight-seeing the opulent homes, and the magnificent views of the ocean.  We drove on the streets, where the Monaco Grand Prix, (Grand Prix de Monaco, in French) is held every year. We arrived in Monaco right before lunchtime. We ate delicious pizza at a small restaurant tucked in the alleys.  Afterwards, we shopped for souvenirs, and took a walking tour of  “The rock” (aka Monaco-Ville where the royal palace is).  We enjoyed the splendid vistas of the harbor, and the surrounding areas.  We were pressed for time, but wanted  to visit the grandiose and extravagant area of Monte Carlo, located on a prominent cliff.  We took a “gamble” and caught another bus to visit Monte Carlo. Once we arrived, we were mesmerized by the glamour, and wealth of the area. Colorful Ferraris and luxurious cars swarmed the streets. We toured the Monte Carlo Casino, known as Casino de Monte Carlo.  (You can either visit the lobby for a quick glimpse, or pay a fee to visit inside). A picture ID  was required to visit the casino. We were not allowed to take pictures inside, and had to leave our cameras at the front entrance. Outside, We were free to take beautiful pictures of expensive cars, lavish gardens, and luxurious stores. Monte Carlo is  where the palatial Hotel de Paris is located.   Unfortunately, we didn’t have enough time to experience the glitzy nightlife, but at least we got a taste of this magical place. We got back to our tour bus in a nick of time, and had a fabulous experience.

Prince Rainier III of Monaco was married to American actress Grace Kelly and was the longest ruling European monarch at the time of his death in 2005.

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce
Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

 

We occasionally eat at a classic, go-to Cuban restaurant called Las Vegas Cuban Cuisine . They make a delicious Shrimp in Garlic Sauce with Bell Peppers.  I love it so much that I decided to recreate it, and the result is amazing. I am excited to share my version with all of you.

Serves: 4-6 Degree of difficulty: Easy
Prepping time: 15 minutes
Cooking time: 13-15 minutes

Ingredients:

  • 1/2 cup olive oil + more to drizzle
  • 1 medium onion, sliced
  • 3 bell peppers, green, red and yellow, cut in julienne
  • 3/4 cup garlic, chopped
  • Sprinkles of smoked paprika
  • Salt to taste
  • pepper flakes, optional
  • 1.1/2 cup dry white wine
  • 1.1/2 lb. extra-large shrimp, peeled and deveined

Preparation:

1) In an extra-large pan, over medium-high heat, heat up olive oil, sauté onions and peppers for about 7-9 minutes. Add garlic, paprika,  salt, pepper flakes. Cook and stir for 1-2 minutes. Deglaze with wine. Let it reduce, 1 minute.

2)  Add shrimp,  let is simmer for 3-5 minutes, or until  shrimp is no longer translucent. Do not overcook them, as they will get chewy.

Shrimp in Garlic Sauce, using yellow peppers

 

I usually serve the shrimp over white rice like they do it at the restaurant. You certainly can use brown rice, or another grain of your choice. Drizzle with olive oil.

Wine pairing suggestions: Either use the same wine you used to cook, (make sure it’s drinkable) or a nice chilled white Rioja.

Buen Provecho!  (Bon Appetit!)

Happy Cooking from My Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.

 

Linguine alle Vongole, Clams in a Wine Broth

Linguine alle Vongole, Clams in a Wine Broth
Mise en place for Linguine with Clams in a Wine Broth

Mise en place for Linguine with Clams in a Wine Broth

Linguine with Clams in a Wine Broth

Linguine with Clams in a Wine Broth

Clams in a wine broth

It’s been a while since I have made pasta with clams. I have a few versions of them, but I like to change things up from time to time. It was 5:20 PM when I headed to the kitchen, and I challenged myself to have dinner ready on or before 6:00 PM. I felt like I was on a cooking show, but with less pressure of course. I began prepping all the ingredients, and needed everyone out of my way.  I blasted the air, and started cooking like a mad woman. You certainly don’t have to put that kind of pressure on yourselves. To add to the madness, I was shooting pictures, and decided to do a last-minute mini video.  Here is a list of the ingredients you will need, and my method of cooking.

Serves: 4   Level of difficulty Easy-Medium
Time: From start to finish 5:20 PM – 5:59 PM

Ingredients:

  • 2 dozen little neck clams, scrubbed well. *
  • 1/2 head of garlic, chopped
  • 2-3 dried Thai chiles, optional *
  • 2 shallots, chopped
  • 1 tsp. tomato paste
  • 1 cup dry white wine, Chardonnay
  • 3 tbsp. extra-virgin olive oil, plus more to drizzle
  • 4 tbsp. butter, optional, for added richness
  •  Flat-leave parsley for garnish
  •  1 lb. of Linguine
  • Water for boiling pasta, + reserve 1/2 cup for later
  • Salt for the pasta water

    Preparation:
    1) Prep all your ingredients.  Set aside. Bring pasta water to a boil.2) In the meanwhile, in a medium-sized pan (with a lid) heat up olive oil,  add the chiles, sauté for 1-2 minutes, and REMOVE.  Add the shallots, sauté for 2-3 minutes, add the garlic and tomato paste. Stir until it caramelizes.  Deglaze with the wine. Lower the heat, and reduce for 1-2 minutes.

3) Add the clams,  cover with a lid and simmer on low- heat for about 10 minutes or so, or until the clams open up.

4) You will be doing some juggling. By now, the water probably started to boil, add the salt, drop pasta in the water. Cook according to package directions. (I like it al dente, to the bite).

5) Clams should be done. (If you overcook them, they will get chewy. Either keep them on very low flame,  or remove them from the burner.

6) In the midst of cooking, you will find time to prep the garlic bread and broil it. Keep your eyes, on the stove and burners at all times.

7) Drain the pasta, and add it to the clams. ( Make sure you reserve 1/2 cup of pasta water) Use your judgment about how much broth you want.  Stir in the butter, and the reserved pasta water. Mix well. Put back on low flame if necessary to warm it up.

8) Serve at once, in a pasta bowl. Drizzle with olive oil. Garnish with flat-leave parsley. Voila! Done!  My dinner was served at 5:59 PM. I rose to the challenge.

Linguine alle Vongole

I served it with some homemade crostini, (garlic bread), and my family had a feast. I hope you will try this hearty and delicious dish in your kitchen for your loved ones.

Gina’s Tips:

  1. Make sure clams are all closed when you buy them. Those that stay open are dead, and not suitable for consumption.   Beware of certain allergies with shellfish.
  2. Warning: The chiles are optional, because they are very spicy. However,  if you want to add some kick to the dish, use them as per my instructions.

Wine suggestion: A nice chilled Chardonnay, or any white wine of your choice.

Bon Appetit from My Kitchen to Yours!

 

 

Chicken & Eggplant Parmigiana

Chicken & Eggplant Parmigiana

Eggplant

Chicken cutlets

Chicken Cutlets

San Marzano Tomatoes San Marzano Tomato Sauce

Eggplant & Chicken Parmigiana

Chicken & Eggplant Parmigiana
I know what you’re thinking!  Is she out of her mind to do all that work. Ok, I got some “splainin” to do. When I don’t cook during the weeknight, I feel like I let my family down, because they enjoy my cooking for the most part. I had class one day, and by the time I got home, I looked at the chicken cutlets, and said to myself, what am I going to do with them? I decided, I wasn’t going to cook, and order in. That’s what we did. The next day, I still had to come up with an idea for the chicken. I wanted to dress it up, and make up for not cooking the night before. I found an eggplant in my veggie bin, had plenty of eggs, olive oil, and seasoned breadcrumbs. The lightbulb went on in my head, how about making a Chicken & Eggplant Parmigiana combo. It was crazy but I had my mind-set on it. I normally make eggplant parm or chicken parm separately, but this time, I decided to combine them. This dish was a big hit, and when I saw the smile on my family’s face, I knew I had redeemed myself. I must admit, I was happy with the result. Of course, my kitchen was a mess, but it was worth all the work. I suggest you make this on the weekend when you have some time to spare, and I promise you, your family will adore you for it.

This is a recipe that I created in My Kitchen, and I’m excited to share it with all of you.

Serves: 4-6
Level of difficulty: Medium-difficult
Total time from start to finish: 1 hour and 20 minutes

Ingredients: (1st set)

  • 1.25 – 1.5 lb. chicken cutlets (thinly sliced)
  • 1 eggplant, sliced
  • 3 eggs, beaten
  • Lots of seasoned breadcrumbs
  • Lots of extra virgin olive oil, or regular olive oil
  • 1/2 lb. fresh Mozzarella, sliced
  • Pecorino Romano or Parmigiano Reggiano cheese, grated
  • Salt and pepper to taste

Preparation:

1) Season eggplant with salt and pepper, let it sit for at least 10-minutes. Dip the eggplant in eggs, then hold it for a second to remove any excess, drench in seasoned breadcrumbs. (always shake of excess) . Do it one at a time, (eggs, +breadcrumbs) Place them on a dish.  Time to pan-fry them.

2) On medium-high heat, cover the bottom of a large pan with olive oil, pan fry the eggplants in a single layer, 3 minutes on one side, and 3 minutes on the other side. Remove, and repeat the same method over.  It’s ok, if oil is a little dirty, add more oil, if necessary. Set the eggplant aside. If you feel like the burner is too hot, just lower the heat a little.

Ingredients for the sauce:

  • 1 large can of whole tomatoes, (San Marzano)
  • 4 garlic cloves, chopped
  • 1 large basil leaf, torn
  • Salt & Pepper to taste
  • 1/4 cup or so of extra virgin olive oil

    Preparation:

    1) In a medium-sized saucepan, on medium-high heat, heat up the oil, sauté the garlic for a minute or so. Add the tomatoes, and crush them using a potato masher.  You can also use your hands to crush them before putting them in the pot. Drop the basil, season with salt and pepper, and simmer for about 15 minutes. While the sauce is simmering on low, you will be preparing the chicken.

    2) Season chicken with salt and pepper, dip in eggs, and seasoned breadcrumbs, set aside. In the meanwhile, clean up the pan you fried the eggplant in, (just drain old oil, and wipe clean with a paper towel. Start with some fresh olive oil. You will be using the same method as the eggplant. Pan fry for 2 minutes on one side, and 1 minute on other side. Do not taste the chicken at this point, as it may not be fully cooked. It will finish cooking in the oven. Work in batches, then repeat the same process over.

    3) By this time, the eggplant, the sauce and the chicken are ready to be assembled in a large casserole baking dish.  Spread some sauce on the bottom of dish,  arrange the chicken, (as much as you can fit) add some sauce, grated cheese, Mozzarella, layer with eggplant, and repeat. You may end up with an extra piece or two of chicken, just fit  them somewhere, it doesn’t have to be perfect. You are not building a house, LOL!  Finish with Mozzarella on top.

    4) Bake in a 375 degree F. oven for 15 minutes and broil for 5 minutes.

    Tip: Always make sure oil is hot before frying, otherwise, the eggplant will come out soggy and drenched in oil.

    I hope you will try this delicious dish. If you are on a budget, you do not have to use expensive brands. Any canned tomatoes will do the job, and some regular parmesan cheese. If fresh mozzarella is too expensive, just use the packaged ones.

    Pairing suggestions: A lovely Chianti, Rosso di Montalcino, Vino Nobile, or a Montepulciano d’Abruzzo. You can find the last one reasonably priced.  They are all Italian wines, as I like to pair the cuisine and the wines from the same country together. Sometimes, it can even be broken down by region, especially in Italian cooking,  where many dishes are very regional.  Ideally, you would pair the dish with a wine from the same region.

    Buon Appetito!

    Gina, from Foodiewinelover

Tzatziki Sauce

Tzatziki Sauce This Greek must-have condiment is used as a dipping sauce for a variety of dishes. I use it with lamb dishes, chicken souvlakis and Keftedes, Greek meatballs. Today, I will share with you, my version of Tzatziki Sauce.

Ingredients:

  • 1/2 cucumber, seeded and diced
  • 1 cup of plain Greek Yogurt (2% milk fat) I use Fage brand
  • 6 garlic cloves
  • 1/3 cup of extra virgin olive oil, plus more to drizzle
  • 1/4 tsp. white vinegar
  • Salt & Pepper to taste
  • Mint leaves, chopped, optional

Preparation:

1) Place garlic in food processor or blender, and slowly add oil until it is nicely blended.

2) In a medium-sized bowl, add the yogurt, garlic mixture, cucumber, vinegar, salt,  pepper and mint. Mix well. Garnish to your liking! Chill for 15-30 minutes before serving.

Kali Orexi

Keftedes, Greek Meatballs

Keftedes

Making Keftedes, Greek Meatballs

Keftedes, Greek Meatballs

Keftedes

Keftedes

Keftedes, Greek Meatballs

I married a Big Fat Greek Family, and we all love to eat Greek food.  Hubby’s Aunt Jennie is an excellent cook, and used to own a restaurant. She also loves to entertain family and friends. I learned a few things from her, about Greek Cuisine.  She makes the best Keftedes, leg of lamb, Pastichio, Moussaka, Spanakopita, and a very scrumptious Baklava. She always tells me her meatballs include 10 ingredients, but I never write them down. So I am going by memory here. I can easily call her, but this dish came out so delicious. As the saying goes, if it ain’t broken don’t fix it. I use a little breadcrumbs in this recipe, but I noticed some recipes call for some white bread.

Serves: 6-8  Level of difficulty: Medium
Yield: 24 meatballs more or less depending on how big you make them. You can use an ice cream scooper to make them evenly.

Ingredients:  

  • 2.5 ground sirloin
  • 1 medium onion, diced
  • 6 garlic cloves, minced
  • 1/2 ounce of fresh mint leaves, chopped
  • 1 large handful of flat-leave parsley, chopped
  • 1 tsp. dried oregano, or 2-3 sprigs of fresh ones, chopped
  • 1/2 cup seasoned breadcrumbs
  • 2 eggs
  • Salt & Pepper to taste
  • Olive oil for fryingPreparation:

    1) Prep the first 10 ingredients, and place in a large bowl. Mix well and form the meatballs.  I always taste test one first, by pan frying it, this way, I can add more seasoning, if necessary.

2) You will work in batches. In a large skillet, cover the bottom
with olive oil and heat it over medium-high heat.  Always make
sure, oil is hot before pan frying, otherwise, you will end up with
soggy meatballs.  Place meatballs in a single layer, and pan fry for about 6-7 minutes on one side, then flip them and fry an additional 6-7  minutes on the other side.  You may have to lower the flame to medium-heat at that point, otherwise, if it’s too high, they will get very dark. Do not overcook them as they will dry up. This may take some practice. You can also bake them for a healthier version.

3) Remove, and arrange them on a plate. Garnish with some mint leaves.   Serve it with some Tzatziki Sauce on the side. The meatballs  can be served as a Meze, an appetizer, or serve it with a Greek Salad for a full meal.

I can assure you, you and your family will enjoy this Greek deliciousness.

Get cooking, and let me know how they come out!

Kali Orexi

Disclosure: I do not get paid to mention the Fage brand, I happen to like their Greek Yogurt. Please make sure meat is fully cooked to avoid the risk of food-born illnesses.

Gambas al Ajillo, Spanish-Style Garlic Shrimp

Spanish Style Garlic Shrimp

Spanish-Style Garlic Shrimp

Gambas al  Ajillo, Spanish-Style Shrimp are very common in Spain. They are packed with flavors and easy to prepare.  If you love to entertain, your guests will love these delicious tapas. (appetizers)

Serves: 4
Level of difficulty: Super easy

There are many recipe variations on the internet, but this is my method and style of cooking.

Ingredients:

  •  1 lb. extra-large shrimp, peeled and deveined (yield 16-20)
  •  3/4 cup olive oil
  •  1 head of garlic, chopped
  •  2 -3 dried chiles
  •  Flat-leave parsley for garnish, optional
  • Sea salt, optional

    Preparation: 

1) In a large skillet, heat olive oil over medium to medium-high heat. Add the chiles, let them release their flavor in the oil for about  for 1-2 minutes. (Keep them in the pan)

2) Add the shrimp in a single layer. Sautee for about 3 minutes, then add garlic.

3) Flip the shrimp, cook an additional 2-3 minutes, until the shrimp are no longer translucent.

Voila, it’s that simple! I usually garnish with parsley but I was entertaining at the last-minute, and didn’t have the time to do it.

Spanish Style Garlic Shrimp

Wine pairing suggestions:  Albariño, a wonderful spanish white wine. It is also produced in Portugal.

Tip)  If you are cooking for a crowd, I suggest that you make them in batches.

Buen Provecho!
Bon Appetit and Cheers from My Kitchen!

Gina

1 … 8 9 10 … 16
Create a website or blog at WordPress.com