To all my blogging friends, hidden from the sight of any reader, I have, as no doubt you do too, a list of all the blogs I follow. The only trouble is, this list is no longer accurate because some of the bloggers have disappeared into the wide blue yonder, but I cannot seem to find a way to delete ancient blogs. Can I do so? Is there a trick I haven’t discovered? Or will Blogger just not let you change things at all? Obviously if you don’t use Blogger you can’t help me anyway. I do hate having a long list of things which are no longer correct.
I really think I should give up bowling, my Friday performance was pretty pathetic once more. I keep going though, I must be a masochist.
Our dinner guests for Saturday are unable to come after all, she is pretty sick. I told them to forget it and we would reschedule once she was better. That leaves us with a few things we wouldn’t have bought but we will be able to eat them over the next several days. One thing I made Friday night, I will post the recipe for on Monday, it was very good. It included asparagus so will be even better when local asparagus is in season. However we both enjoyed it despite not having local asparagus. Not too long now, about 2 to 2 1/2 months. Actually, might pop in there next week, I have just discovered they have frozen, chopped asparagus and I have run out of asparagus soup.
When my parents used to lived in Spain, we frequently went to visit them and often ate Gambas Ajillo or Garlic Shrimp. The first time Matt ate this dish, he was served two really jumbo shrimp over rice and still maintains it was the best he was ever served. This recipe is based on the Spanish dish. I have made Gambas Ajillo many times at home, it really is delicious. I have never had lemon wedges served with it though, or sherry included. We used to sit at the bar and have them served to us as tapas. In Alicante, where my parents lived, we went into tavernas where the floors were always tile and the habit was for customers to drop anything they didn’t want, be it cigarette packs or shrimp shells. The following morning the taverna would wash the floors with a hose pipe and get rid of all the trash. It never really got that dirty, but my cousin got so much into the habit, I had to keep reminding her not to do it in the UK.
Source: Casual Cuisines of the World - Taverna
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.
1/4 cup olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
Chopped fresh flat-leaf (Italian) parsley for garnish
In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.
Have a great weekend