Sweet and Spicy Baby Shrimps

                                                   Sweet and Spicy Baby Shrimps

Ingredients:

1 tablespoon flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon garlic powder (you can also use cloves of garlic, this is what i prefer)

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon brown sugar

1/2 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground tumeric

1/2 teaspoon cinnamon

1/2 teaspoon black pepper

750 grams of baby shrimp, peeled and deveined

2 tablespoons olive oil

Mix the flour and the seasonings in a bawl. Put the shrimps inside this mixture until they are evenly coated. Heat the oil and fry the shrimps occasionally, like 10 minutes. It is ready to serve! Kali oreksi.

Sea Food Risotto

                                                                Sea food risotto
Ingredients:
2 cups of chicken stock
1/4 tea spoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup of chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 glass dry white wine
1 cup of bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup of green onions, sliced
Lemon wedges

How to cook: 

Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in a pan. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately

Lamb Chops

When you cook lamb chops, the most important thing is to marinate the meat. Here is what i do:

Ingredients:

1/2 tea glass of sunflowe oil

1/2 spoon of tomato paste

1/2 spoon of yoghurt

1/2 spoon of mustard

1 tea spoon of salt

1 tea spoon black pepper

1 tea spoon thyme

1 tea spoon red pepper

1 tea spoon cumin

Mix all these together and marinate lamp chops inside this sauce for 3-4 hours. Your meat is ready for grill! Kali Oreksi..

Sea bass with obergine

Ingredients:
600 grams sea bass
4 spoons of flour
Sunflower oil
Olive oil
8 pieces of pearl onion
1 clove of garlic
1 red pepper
1 green pepper
1 tomato
10 pieces of mushroom
For the obergine sauce:
2 pieces of obergine
Half lemon's juice
Olive oil
Salt
Pepper

Clean the fishes and cut into small pieces. Cover these pieces with flour and fry them in sunflower oil.
Saute onion, garlic, peppers, mushrooms and tomato with olive oil. After 3-4 minutes, add the fishes and cook them until there is no water from tomato.
Grill the obergines, clean the skin and then cut it into small pieces with a fork. Mix with olive oil, lemon juice, salt and pepper. Put it on a plate and then put the fish on top.