Middle Eastern flavors come together in this warmly spiced and sweet glazed shrimp dish that is perfect for BBQ season. Serve them up as an appetizer for the main event, have them with salad, or showcase them along side a platter of grilled vegetables and halloumi cheese, as I did.
Category Archives: Entree
For this St. Patrick’s Day week, I was determined to develop some special vegetarian dishes tasty enough to stand up to their traditional seafood or meaty counterparts. This dish, a take on the Irish dish Dublin Lawyer, exceeded my expectations! Plus, it is simple enough to whip up quickly, provided you have the ingredients on hand.
The original version of this dish includes lobster in a buttery, creamy whiskey sauce. There are many things to love about that, unless of course you can’t eat seafood, or just don’t feel like it that day. I myself am probably best described as a semi-pescatarian; that is, the large majority of my diet is vegetarian, but a couple of times a year I’ll have a little seafood as kind of a treat, mostly while traveling. I’m a Newfoundland girl, after all. But for this dish, I decided to go with lobster mushrooms instead, which of course are not exactly like lobster, but pretty awesome in their own right, have a slightly similar flavor, as well as appearance.
While vegetarian, this dish is shall we say…a WEE bit on the rich side, so it is lovely for a special occasion, a dinner party or what not. I did lighten my version somewhat with a light cream and less butter. If you wished to lighten it further, you could serve it over rice, potato or even toasted bread. I served mine in vol-au-vent pastry, and there was enough for two main dish servings. You could also serve this in appetizer sized pastries or toast points. All good!
For the recipe: Read the rest of this entry
Back when I shared an apartment with my sister, and sometimes since, birthdays were always a meal of Picadillo Chimichangas and a pitcher (or two!) of Sangria. The filling is savory, a little sweet, with warm spices. I haven’t had these in ages. One of the reasons being that I no longer eat beef, which is what these were originally made with (I will include the equivalents, however, if you want to try the original).
I decided to have another go at this nostalgic recipe this weekend, making the dish vegetarian, and if you forgo the cheese and sour cream toppings, also vegan. I paired it with a simple slaw of red cabbage, carrot, cilantro, oil, vinegar and a little sugar. I was super pleased with the results ! The filling itself would be equally delicious served over rice, or simply tucked into a wrap, without the frying, making for a more “everday” dish. Read the rest of this entry