Shrimp Aglio Olio

COVID-19 Movement Control – Day 60
Lunch: Shrimp Aglio Olio

Can’t believe it. We already survived 60 days of MCO. Throughout this MCO, I have journaled every day on my Instagram of my thoughts, special memories and mostly food that I cooked, some for the very first time since we cant eat out during this special time. The one special thing is, the boys used to tell me “Mommy, can you please don’t cook?”. Now, Jaden would come to the kitchen and asked what did I cook that smelled so nice or he would add on his food serving. This is for me to read years in future of how we survived this pandemic and why 2020 is so special to all of us. Treasuring memories.

My favorite pasta is Aglio Olio and also one of the very first pasta that I tried cooking. It’s easy and I was told to think of the colors of Italy flag. White for garlic (lots and lots of garlic cooked with olive oil), green for parsley and red for tomatoes.

When I was buying parsley, I had the option of getting a packet of Italian parsley at $2.50 or a parsley plant at $6.50. It was the only parsley plant standing there and surprisingly, it looked healthy. I decided to get the plant as the Accountant mind told me if I can use it 3 times, it’s already cheaper and I don’t have to keep on going back to Village Grocer to buy. I am really challenging myself if any plant can survive in my hands. I don’t have green fingers.

Ingredients:

  1. Pasta – 250g (about 85g to a person)
  2. Olive oil – 1/2 cup
  3. Anchovies in can – 1
  4. Garlic – 6 cloves, thinly sliced
  5. Chili flakes (1/4 tsp) or chili padi (2 red, halved and seeds removed)
  6. Shrimps – about 5 medium shrimps per person
  7. Cherry tomatoes – 12
  8. Fresh Italian parsley – 1/4 cup, chopped

Instructions:

  1. Put 2.5 litre of water to boil, add salt
  2. Once boiled, gently put pasta into the pot of boiling water.

3. Let it cooked for about 10 minutes or follow cooking instructions on pasta box, stirring occasionally.

 4. While pasta is cooking, add olive oil into wokpan.

5. Put anchovies and its oil

6. Add garlic slices and sauté until golden brown and fragrant. Add chili padi.

7. Add shrimps and cook for 2-3 minutes. Do not overcook the shrimps.

8. Add tomatoes

9. Add cooked pasta and parsley and mix them evenly.

10. Add a little of water from pasta pot, if it is dry.

11. Sprinkle salt and pepper to taste. Garnish with some parsley and serve warm.

You may sprinkle some grated parmesan, if you love cheese.

The 3 beautiful colors of Italy flag.

 

Shrimp Taco Bowl

COVID-19 Movement Control – Day 55

Lunch: Shrimp Taco Bowl

My third attempt of Poke Bowl. Butter garlic shrimp with mango salsa and cabbage salad. Recipe inspired from Downshiftology. I found her while looking for meals prep ideas and saw several interesting posts by her.

The shrimps were juicy and succulent. The mango salsa had the sweet and sour refreshing taste. The cabbage gave a crunchy healthy taste to the bowl. I had white rice at the bottom of the bowl. I love the colours of the food and I can see myself eating this often.

(A) SHRIMP

Option 1: Garlic butter shrimp

Ingredients:

  • 3 tablespoons butter, or more as desired
  • 600g large shrimp
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4-5 cloves garlic, minced
  • 1 lemon, juiced
  • Fresh parsley, chopped to garnish

Instructions:

  1. Melt the butter in a skillet over medium high heat and then stir in the garlic. Cook this for about 30 seconds.
  2. Add the shrimp to the skillet and season it with salt and pepper. Cook the shrimp for about 2-3 minutes on each side or until the shrimp begins to turn pink. Do not overcook shrimp or they will become rubbery.
  3. Take the shrimp off the heat and stir in the lemon juice. If you’d like it extra buttery, you can add more butter now as well.
  4. Garnish with freshly chopped parsley and serve.

Option 2: Fajitas shrimp

Ingredients:

  •  1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/4 tsp Paprika
  • 1 clove minced Garlic
  • 1 tsp Kosher Salt
  • 300 g Fresh Shrimp
  • 1 tbsp Olive Oil.

Instructions:

  1. Mix together and add Shrimp. Marinate 20 minutes before grilling/frying.
  2. Add olive oil and fry Shrimp 2-3 minutes per side.

 

(B) MANGO SALSA

Mango salsa, a perfect blend of sweet and zesty taste which is good with Tortilla chips or add it to meals for boost of fresh sweetness i.e. pair with tacos, fajitas, burrito bowls, salads, etc.

Ingredients:

  • 1 ripe (1 cup) mango, peeled, pitted, and diced
  • 1/2 small (1/4 cup) red onion, diced
  • 1 medium cucumber, sliced and diced
  • 1 jalapeno, seeded and finely diced – reduce or omit to adjust spicy level
  • 1 tbsp cilantro leaves or fresh parsley, finely chopped
  • 1/2 lime, juiced
  • 1/4 teaspoon salt

Instructions:

  1. Once you have prepared all the ingredients, toss them into a bowl and stir everything together until it’s combined.
  2. Let the salsa rest for about 10 minutes for the flavors to blend together or serve right away with a side of tortilla chips.

(C) SLAW

Ingredients:

  • 2 cups chopped Red Cabbage
  • 2 cups chopped Green Cabbage
  • 1 stalk chopped Green Onion
  • 2 tbsp chopped Cilantro
  • 3 tbsp Mayonnaise
  • Juice from 1/2 Lime
  • 1 tsp Kosher Salt
  • 1 tsp Sugar

Mix together, set aside.

(D) ASSEMBLE TACO BOWL

  1. Scope rice (white, brown or quinoa rice) on serving bowl
  2. Place shrimp on top of rice
  3. Add Mango Salsa and Slaw
  4. Add fresh Avocado and cherry tomatoes to add flavor and colour to the food.