VIETNAMESE SALT AND PEPPER SHRIMP

12 Shrimp (Appetizer)
24 or more Shrimp (Main Course)
(Deveined, but with shell)
If with heads - they can be eaten - otherwise,
heads off but freeze for future use (Soup stock)
1/2 cup Flour (rice or regular)
2 cups Canola oil
1/2 cup low sodium soy sauce
4 cloves Garlic (crushed and cut into small pieces) Do not use a garlic press !
1-2 Chillies
1 inch Ginger (peeled and cut into small slivers)
2 tablespoon brown sugar
1/4 cup Salt and fresh ground Pepper Mix (1 part Salt -2 parts Pepper)
1 Lemon cut into wedges
2 Scallions cut into fine slivers
1/2 cup chopped Cilantro

Mix 2 tablespoon oil with Garlic, Chillies, Ginger and Sugar. Set aside. Take 1 tablespoon of this mix add 2 tablespoon scallion slivers and stir into soy sauce. Heat a small iron frying pan and cook the left over mix on medium/high until golden brown stirring it all the time, so it does not burn, strain the oil. Set the mix aside - it should be really crispy. Heat the remaining oil, roll shrimp in flour and shake access flour off, fry until pink and crispy on both sides. Put on a sheet of kitchen roll to soak up the oil. Put shrimp on a serving dish and ladle the garlic, ginger, chili mix over the shrimp, sprinkle with salt and pepper mix and some of the scallion slivers and cilantro. Serve immediately with wedges of lemon, salt and pepper mix and the soy sauce mix on the side to dunk the shrimp.

Yes, you eat it with the shells!!!!

SPINACH PASTA WITH SHRIMP, MARINATED ARTICHOKE HEARTS IN A CURRY SAUCE

(Serves 2)

Peter's Pasta with a Twist! This is one of the easiest recipes ever and takes only a few minutes.

12 deveined Shrimp (large/jumbo) approx. 20 per lb without the shell and the tale and cut in half if too big 

... Or if you can get your hands on Laughing Bird fresh Caribbean White Shrimp (small approx. 40 per lb) - they are the best!!!

1/2 lb. Spinach or plain Spaghetti or Fettuccine 

1 jar Roland’s marinated Artichoke Hearts    
Patak’s or any other mild or hot curry paste
Cherry Tomatoes cut in half
Optional: 2 handful fresh Spinach leaves

Heavy Cream or Crème Frâiche

Olive Oil
Parsley

Dry white Wine (optional)
Lemon juice
Salt and Fresh ground Pepper

Add a splash of olive oil or any other neutral oil into your cooking dish, heat up and add 2 tablespoon of the Curry Paste and a little freshly ground pepper and let cook for a few seconds until you can smell the flavor developing. Add white Wine (1/2 cup) or a splash of lemon juice and the Artichoke hearts including the juice (if too big cut in half) and simmer for 5 minutes over medium heat.

In the meantime boil Water for the Pasta and  add Olive Oil and Salt. Cook Pasta and when

almost al dente (sticky to the bite) stop cooking, strain and set aside.

Add shrimp to the sauce and cook until pink (2-3 minutes) and finish with 1/2 cup Heavy Cream or 3 tablespoon Crème Frâiche. 


Place the Pasta into a large bowl and ladle the sauce over the pasta, mix well.

Sprinkle parmigano, parsley and the tomato halves over the Pasta.

Serve immediately.

BUON APPETITO !