Tuesday, September 5, 2017

Cottage Cooking: Lunch Recipes

Two super easy cottage lunch or snack recipes

2 bags of raw shrimp (peeled or unpeeled)

Garlic butter - Lemon and Zest (see other recipe for details) 


Jalapeno pepper 

2 bags of shrimp, I use raw peeled and simply peel them but unpeeled and already cooked works too.
Marina Del Rey is my favourite brand of Argentinian sustainable seafood, it's about ten dollars a bag but worth it.

You can transport your shrimp frozen and thaw over night in your fridge at the cottage.
When ready to use I removed the shells and dried the shrimp well with a paper towel.

Heat a small bit of oil in a big flat bottom pot. Add the shrimp and let them cook and turn pink, flip to the other size. This takes a couple of minutes and during which throw in a lump of garlic butter. Swirl to coat the shrimp.. then add your lemon juice and swirl, it'll create kind of a nice saucey coating. Season with salt (The butter in my garlic butter was salted so I omitted this step)

 Remove from pan and plate. Drizzle with some ketchup (for a more gourmet version mix ketchup with horseradish and worstershire sauce)

Garnish with cilantro, avocado slices and jalapeno pepper slices.


For yummy cottage pizza simply take the following ingredients along

- Homemade or storebought pizza dough - for my homemade dough refer to Recipe 
Simply knead the dough and instead of going into a rise stage throw it into a zip lock and take it with you. I did it the morning or but you can do it the night before too.  Transport and place in fridge at cottage, when ready to use just remove from fridge a couple of hours earlier to let it rise. Bring some flour along to shape.

- Pizza sauce (a gourmet jarred pasta sauce works great for this) or simply a jar of pasata (strained tomato)
- Fresh mozarella de buffala
Fresh basil

Shape your dough onto parchment lining a foil tray, I picked up a tray from the dollar store in town after checking out the size of the oven at the cottage we stayed at.

Spread the sauce and add the pieces of fresh mozarella and basil leaves. Bake until bubbly and dough is done.

Drizzle with olive oil and serve.


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