TAPAS: a taste of Spain

DSC_0033Spring is coming soon, at least I guess so! We change our menu and think about having “aperitif ” on the terrace. Tapas, those little dishes from Spain, sound perfect for that!

Here are 2 recipes:

Roasted bell pepper Salad

Ingredients for 8 :

  • 3 red & yellow bell peppers
  • Extra virgin olive oil
  • Lemon juice ( or dry sherry vinegar)
  • 2 garlic cloves, crushed
  • Pinch of sugar
  • Salt & pepper
  • 1 tbsp of capers
  • 8 small black olives
  • Fresh marjoram or thyme

Preparation:

Preheat the broiler. Place the bell peppers on a broiler pan and cook under the hot broiler until the skins come black. Turn frequently.

Remove the roasted bell peppers and put them in a plastic bag: it will be easy to remove the skins. Let them cool.

Peel off the pepper skins with a knife or your fingers. Cut them in half and remove the stem, core and seeds. Then cut them into strips. Arrange them on a serving dish.

Combined the olive oil, sugar, garlic, lemon juice (or dry sherry vinegar), salt & pepper.

Drizzle the dressing over the salad. Garnish with capers, black olives and fresh herbs.

Serve at room temperature.

A very colorful dish…

(recipe from: Tapas, a classic collection of Spanish-style recipes, Parragon Publishing Book)

Thank you Anne-Sophie for lending me this wonderful book!

Spicy shrimp with turmeric and mustard seeds

DSC_0042Ingredients for 4:

  • 2 pounds medium size raw shrimps
  • 1/4 spoon turmeric
  • 1/4 spoon chili powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons mustard seeds (black or yellow)
  • 2 garlic cloves, crushed
  • Fresh cilantro, chopped
  • Salt & pepper

Preparation:

Peel the shrimp, leave the tail fin intact. Place the shrimp in a bowl. Mix the turmeric and chili powder together, sprinkle over the shrimp, toss well with your hands ensuring all the shrimp is coated with the rub.

Heat the oil in a large skillet and, when very hot, add the mustard seeds and garlic. When the seeds start popping,  add the shrimp and sauté over high heat for about three-four minutes until they change color. Don’t overcook the shrimps, otherwise they become “chewy”. Add the fresh chopped cilantro. Sprinkle with salt & pepper. Place in a serving dish and enjoy!

Easy and quickly done…

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