800 g sardines
¼ cup rice
250 g cooked shrimps or less
3 cloves minced garlic
1 chopped parsley
2 tablespoons grated parmigiano cheese – optional
3 tablespoons olive oil
250 g arca noae or the Noah’s Ark shell
½ teaspoon lemon juice
1 tablespoon lemon peel
Salt and pepper
In a medium saucepan boil the rice in salted water for 10-13 minutes until get little tender then drain the rice and leave it aside.
Clean and wash the sardines very good, cut the head and tail. Make slit in each sardine if it’s two small try to make it little bigger with your finger.
Use10-14 sardines. Keep the rest for stuffing.
Clean, Wash and open the arca noae shells.
Remove the meat from inside.
Cut into small pieces the remaining sardine, arca noae, shrimps, and eggs.
In a large bowl add the drain rice, sardine, shrimps, arca noae, eggs, garlic, parsley and salt and pepper.
Mix all ingredients together; fill each sardine with this stuffing.
Grease baking tray with oil and lay the stuffed sardine on the tray, sprinkle with olive oil.
Bake at 350°F for 15 minutes. Remove from oven, add lemon peel on top.
8 cups water
3 head of fish
3 cloves minced garlic
2 cups tomatoes peel and cut into small pieces (seeds removed)
2 bay leaves
1 leek stalk, clean, wash, cut into thin slices (use the white portion only)
1 lb shrimp
1 chopped onion
1 teaspoon salt and white pepper
2 petal of saffron
½ cup or less vegetable oil
½ teaspoon ground thyme
¼ teaspoon or less ground fennel seed
In a large pot add oil and sauté the onion and leek slices at a low-heat for 4 to 6 minutes. Clean, wash the shrimp and fish head. Use only 3/4 of the shrimp and keep the rest aside. Add the shrimps and fish head’s to the sautéed onion stir for few seconds then add the rest of the ingredients except the remaining of the shrimp. Add the water and cook at a low-heat for 30 minutes then add the rest of the shrimp and cook for 10 minutes. Remove the shrimp from heat and peel it and put it aside. When the soup is done discard the fish head and the pay leaves.
Put the soup in the blender for 4 minutes, return the soup back to the pan adds the peeled shrimp re cook again for 10 more minutes on a low-heat.
Transfer the soup to a serving bowl.
400 g shrimps
300 g chicken breast cut into small pieces
200 g beef or lamb cut into small pieces
200 g veal cut into small pieces
500 g mushrooms cut into half or whole
200 g chopped onions
200 g green peppers cut into julienne
600 g tomatoes cut into cubes
6 – 8 chopped garlic cloves
½ g saffron
1½ cups olive oil
1½ cups long grain rice
4 boiled eggs slices
Clean and wash the shrimp then marinate in the mixture of shrimp marinate.
1 tablespoon minced garlic
1 tablespoon yogurt
1 teaspoon spices
2 tablespoons lemon juice
Mix all the ingredients together add shrimp and marinate for 15 minutes and set aside
Heat oil in a skillet or saucepan. Add onions, chicken, lamb, veal and shrimp sauté for 10 minutes, add rice, tomatoes, mushrooms, crushed saffron and garlic then add the water stir and bring it to boil and before the water dries out transfer the saucepan to the oven bake for 15 to 20 minutes. Remove it from oven to a large platter and decorate the top with shrimp, boiled eggs and lemon slices, and you can add tomatoes slices (optional)
Serve hot with fresh tomatoes sauce.
Posted in European Dishes & Cuisines
Tagged Boiled Eggs, Chicken, chopped onions, Green peppers, Lamb, Long grain rice, minced garlic, mushrooms, Olive Oil, saffron, Shrimp, Tomatoes, Veal
Shrimp with Garlic
500 g shrimp without shells
6 cloves of minced garlic
¼ teaspoon red chili powder
6 teaspoons olive oil
2 tablespoons chopped parsley
Zest of one lemon or one lemon rind or one lemon peel
Lemon slices as needed
Salt to taste
In small saucepan add oil, minced garlic and red chili, fry them for 2-3 minutes or until the garlic golden brown then add the shrimps, salt with continue stirring on high heat for two minutes. Remove from the heat and transfer the shrimp to a platter top with parsley and lemon slices.
½ kg large shrimp
4 cups water
3 tablespoons lemon juice
2 chopped green or red jalapeno seeds and fibrous removed
3 tablespoons parsley
2 tablespoon vinegar
1 bay leaf
½ teaspoon or less hot sauce
½ cup chopped onion
¼ cup chopped green pepper
¼ cup finely chopped pine nut
Lemon slices, green pepper pieces.
Wash shrimp under running water then grasp the middle tail fin; give a long firm twist and pull to remove the stomach and the intestinal vein.
Wash them for second times. Have ready a large pot of water bring it to a boiling point then add vinegar, lemon juice, salt, bay leaf, chopped onion and shrimps leave them to boil for 15 minutes or less then drain the shrimp and set aside. Put the shrimp in a bowl add garlic, salt to taste. Add chopped parsley and chopped jalapeno pepper or any kind of hot peppers, hot sauce pine nut and lemon juice, olive oil mix all together. Transfer to serving dish and Garnish with green pepper pieces and lemon slices.
Hot sauce (optional)