Instead of enjoying the Swedish summer by growing vegetables and foraging for berries and mushrooms, I have been stuck with NY’s summer heat. I can’t say it has all been miserable though, it just hasn’t been the same. In Sweden I would have picked wild black cherries instead of gluttonized on local peaches. I would also have picked yellow chanterelles instead of trying to grow my own oyster mushrooms. Its all good as both places have their own unique quality.
I have found it a little hard to be in my kitchen cooking when the city gets too hot and humid. Some nights I end up just eating cold watermelon with feta or something like that. Delicious and simple. Luckily we have had direct access to a really lovely garden so many dinners have been cooked outside on the terrace. Often vegetables such as eggplant, zucchini and field mushrooms (sliced up and simply marinated with herbs, garlic, olive oil and tamari) served together with steak, just barely grilled and thinly sliced.Other specialties are BBQ’d mussels and shrimps (see below). The mussels can be BBQ’d as is and eaten with squeezed lemon. You can also precook them and grill them topped with garlic butter and breadcrumbs.
Grilled Spicy Shrimps
one lb un-shelled raw shrimps, small or medium
about ½ cup olive oil
juice from ½ a lime
fresh chili (what kind depends on how spicy you want the shrimps)
two cloves of garlic
plenty of cilantro
sea salt (seasoning)
Rinse the shrimps and let them dry. Mix together olive oil, lime juice and finely chopped cilantro, garlic & chili. Season with sea salt. Place all the shrimps on the grill on high temperature (but no flames). Turn the shrimps over to the other side when they have got some nice color (after about a minute). They are done when they are cooked through and they all have a nice pink color.
Drop the shrimps directly from the grill into the olive oil mixture. Stir around and serve immediately together with bread and salad.
This article was originally published at Honest Cooking, 27 August 2012
Before buying any fish check with Seafood Watch (US) for the most sustainable options.
My friend Maria and I used to spend long evenings out in her garden, playing backgammon and smoking water pipe. At that time, we often start the evening by cooking something together, while listening to Middle East pop music and drinking some exotic tea. Well Maria spent over a year in the Middle East working at a rehabilitation center. In her free time she learnt scuba diving or went for long overnight walks in the desert all by her self. She must be one of the bravest persons I know.
This shrimp stew has nothing to do with Maria’s adventure in the Middle East. This stew is inspired by one of her original recipes. However I have changed it a bit. She made it as a creamy soup and it was perfectly suitable for our long early summer backgammon session in the garden.
half kg raw shrimps
two or three cloves of garlic
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon turmeric powder
three fresh tomatoes
one yellow onion
150-200 ml (0.6-0.85 cups) cream or heavy milk
one red pepper
salt and pepper
Heat up some olive oil and sauté one clove of chopped garlic together with some chili seeds. When the garlic starts to get a little yellow add the shrimps. Sauté on high temperature until they are done. Put the shrimps on the side and pour 150ml (0.6 cups) water in the sauté pan and let it boil for a minute. The liquid is going to be used later. Peel the shrimps when they become cooler.
Heat up new olive oil and add a teaspoon of mustard seeds. When the seeds starts to pop add cumin, coriander, turmeric and chili flakes. Sauté for ½ a minute before adding the chopped onion and one or two cloves of chopped garlic. Slice the fresh tomatoes and add them to the onions as they are getting soft. Sauté for a short moment before adding the shrimp water. Cover and cook for 3-4 minutes. Add the cream and bring it to the boil. Lower the heat and season with paprika powder, thyme, salt and pepper. The stew should have a nice balance of sweet and spiciness. Just before serving add the shrimps, chopped cilantro, dill and the red pepper. The red pepper should be crispy.
Serve with rice and a simple salad (I often do arugula with apples and walnuts).
See also recipe for Grilled Spicy Shrimps
Some days ago we went into our favorite fish shop. We were actually supposed to have beetroots with goat cheese but as we are afraid our fish shop will close down we just had to support them. Oh well… we found some nice raw shrimps and some organic shampoo (as they have other things too) and went home.
Years ago I had a similar dish together with my cousin in Spain. Then we were sitting outside and fried the shrimps directly on a table cooker. Instead of lime we used lemon. This was not bad at all. Either then or now!
Heat up the olive oil and add chopped garlic and the chili pepper. When the garlic starts to get golden brown add the shrimps. Fry them quickly and serve them with finger salt and a slice of lime.
The shrimps are great as a starter with some cold white wine. They are also great with fresh pasta. Use the fry-juice from the shrimps together with cream. Add some salt and pepper, white wine and fresh herbs (such as dill, thyme). When the sauce start to boil, lower the temperature and add some Parmesan or other similar cheese. Poor the sauce over the shrimps and serve it with pasta and lime.
See also Grilled Spicy Shrimps