|Relaxing after work. This is nowhere NEAR what the ol' Mustang party animals would undertake, trust me.|
|My meze undertakings this day.|
|Hummus. I'm no stranger to it, but I thought I'd try Rena's recipe. I figured out what I'd been missing in my own version for so long: just a bit of water to loosen things up. |
Perfect consistency, this time.
|Baked shrimp with tomatoes and feta cheese. |
Excuse me while I discretely wipe the drool off my face.
(Baked shrimp with tomatoes and feta cheese)
Adapted from "Meze" by Rena Salaman
Serves 6 (I made a half-batch for myself)
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- About 2 tsp Vietnamese Sriracha hot sauce (this is, obviously, far from authentic. I like spicy pepper flavour, but not the texture of peppers. For the purist version, use 1 red bell pepper, seeded and chopped)
- 1 28 oz. can whole Roma tomatoes, mostly drained and coarsley chopped (you COULD use the already-diced tomatoes, but I find them to be less flavourful)
- Large pinch of sugar
- 1/2 tsp dried oregano
- 1 lb. peeled raw jumbo shrimp (I like President's Choice 31-40 count; they're not jumbo, but you get more shrimp this way)
- 3 Tbsp finely chopped flat leaf parsley (don't buy that curly stuff. It should be banned)
- 4 oz (or a quarter pound) feta cheese, cut into cubes
- Sea salt and freshly ground black pepper
- Preheat the oven to 350ºF.
- Heat the olive oil in a skillet, add the onion and sauté gently until translucent. Add the sriracha (or pepper) and cook a few minutes more.
- Add the tomatoes, sugar, oregano, salt and pepper and cook gently for 10-15 minutes until the sauce has thickened.
- Add the shrimp, parsley, and half the cheese, then transfer to a small ovenproof dish (I used a glass pie plate) and sprinkle the remaining cheese on top. Bake for 30 minutes.
- Serve hot or at room temperature-- both ways are great. I like to have pita handy to sop up the delicious juices.
|Ready for some serious noshing. And no, I didn't eat the entire dish of shrimp all by myself; half became lunch for the next day. Ditto for the hummus.|
Not at all condoning the eradication of endangered species for sport,