I went to Cozmo, our local supermarket, the other day as I normally do when prepping for my recipes.
Needless to say I love to shop for food.
It’s always great to see what is on the shelves (and not, over here), and to think of all the possibilities that can be created.
But today shrimp is on my list, and as it happens Cozmo has some exceptional looking shrimp.
I order what I need and then wander the store for other bits and bobs while the shrimp is cleaned.
I always buy more than I should, it’s hard to resist when everything looks so good.
At this time of year I also love to harvest things from the garden we have in the Jordan Valley.
Having my own garden is a luxury that I love.
It is so nice to watch things grow as you tend to them.
Even nicer to eat super fresh produce when possible.
It is very rewarding.
Seafood is something I try to eat at least a couple times a week, they say that the more you eat the better, so I try.
Shrimp is usually quick and easy, and this recipe is no exception.
One of the things I really enjoy about making food is touching it.
One of the benefits of cooking is the opportunity to feel the food.
It’s important to be hands on, not only because it feels good, but because you can tell so much about food by feeling it.
I know to some it might sound strange to some, but it’s important to be intimately involved with your food.
I never understand people who cook a whole recipe without ever tasting what they are making.
It’s so important to connect with the food throughout the cooking process.
Once the shrimp is well seasoned, just throw it in a pan for a quick fry and you are done.
This dish could easily be called hot and spicy shrimp, because it is just that. Hot and spicy!
And very tasty!
- Stir thoroughly.
- Pour in the water, cover and cook for another 3 minutes. Or until cooked. Just remember that shrimp cooks fast.
- Remove from pan and serve immediately.