Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

Assembly
1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

Tips
• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

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Ackee and Saltfish

Ackee & Saltfish - Candy Coated Culinista

Ackee & Saltfish – Candy Coated Culinista

It’s almost Good Friday and that means one thing, no meat. I always try to have 2 to 3 dishes on hand for the day and will make a shrimp fried rice, buy vegetable lasagna and of course make ackee and saltfish. Ackee is a fruit that is found in parts of the West Indies along with West Africa. It can be poisonous if the fruit is picked too early and is unripened, so naturally I always purchase my ackee canned to ensure I don’t get sick; but I have heard stories of people picking the fruit to early and getting sick. Don’t let this deter you as this is a great dish if you want to try something ethnic and culturally inspired.

Yield/Serving: 6
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
• 1/3 lb saltfish (salted cod) – boneless/skinless
• 4 tablespoon olive oil
• 1 medium onion sliced
• 2 green onion
• ½ medium red pepper, chopped long and thin
• ½ medium green pepper, chopped long and thin
• 1 habanero or scotch bonnet pepper (optional)
• 2 cloves garlic
• 1 medium tomato cubed
• 1 can ackee (use fresh if you have – about 2 cups)
• 1/4 teaspoon black pepper
• Fresh thyme (couple sprigs)

Tips
• Purchase canned ackee & saltfish from a West Indian store.
• Do not overwork the ackee, or it will before mushy. Try to get the look of fluffy scrambled eggs
• Add the garlic last as to not overcook them.
• You can serve it with Johnny cakes, boiled green banana or any other bread kind, or just some hard dough bread. I like it by itself personally.

Assembly/Method
1. Boil saltfish in a pot for 20 minutes at a simmer. Repeat 3 times to get some of the salt out of the fish.
2. Drain and rinse under cool water and break apart into flaky pieces. Set aside on a plate.
3. Sauté the onions, green onions, red pepper, green pepper, habenero pepper for 5 minutes in olive oil.
4. Add the garlic and the tomatoes and cook for 2 more minutes.
5. Now add the saltfish and allow to sauté briefly.
6. Finally add the ackee that has been drained from the tin. It will take a couple of minutes for it to heat through and gently toss the ackee, to ensure not to destroy it.
7. Add ground black pepper & fresh thyme and serve.

Please Enjoy

Reviews
I made a big portion and gave some to my Jamaican co-worker and she liked it and said I did a great job for my first attempt. But of course she’d like more spice. The funny thing was I add more spice to her batch but it still wasn’t enough. Mr. C. on the other hand is no fan; it’s the texture of the ackee that he doesn’t like.

My thoughts
This is a recipe I grew up with and looked forward to having every Good Friday and now that I am making it myself I feel nostalgic every time.

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