Happy end of October! I finally got some cool shots from my office window of the morning Cotton Candy Sky. I have missed my old view of the water, but I enjoy this one every morning and I can also see downtown Tampa.
Halloween 2020
HAULS & COLLABORATIONS:
1 pound of spaghetti pasta or thin rice noodles
1 pound of medium size shrimp, peeled and deviened
2 Tbls of extra virgin olive oil
1 Tbsn of butter
1 white onion, chopped
5 cloves of garlic, chopped
1 Tbls of dried red pepper flakes
1/2 cup of white wine
1 pack cherry tomatoes, chopped
1 tsp of dried oregano
12 fresh basil leaves, chopped
1/2 cup of fresh flat leaf parsley, chopped
1 tsp of salt
1 tsp of fresh ground black pepper
1/2 cup of Parmesan cheese
PREPARATION
Cook the pasta in 5 quarts of boiling salted water until al dente. Around 10 to 12 minutes.
Drain and set aside.
In a large frying pan, fry the shrimp in the butter and olive oil for 2 minutes on each side.
Remove the shrimp from the pan and set aside.
Sauté the onions, shallot and garlic in the pan for 2 to 3 minutes.
Stir in the red pepper flakes and cook for another minute.
Add the white wine and cook until reduced by half.
Add the chopped tomatoes , oregano, basil, parsley, salt and pepper.
Cover and cook for 30 to 40 minutes. Add the shrimp back into the pan the last 10 minutes.
Toss in the pasta to the pan and coat thoroughly.
Snapper filet with rice pilaf and collard greens
Clams alle vongole
Pan seared scallops and asparagus with caramelized garlic
C/O Ettika
C/O Ettika
C/O Ettika
Velvet on the go perfume C/O Avon
October Rocksbox
October Rocksbox
October Rocksbox
IN THE CITY:
Salmon and Tuna poke bowl
Hosted event with Poke Burri
Hosted event with Metro Diner
GLUTEN FREE MEALS COOKED BY MYSELF- RECIPES AVAILABLE BY REQUEST IF NOT POSTED.
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| Spicy Shrimp Pomodoro |
PREPARATION
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