Sunday, May 27, 2012

I Want to be a Domesticated Goddess (Part 4)

An occasion to cook for my family- my dear Sis' Susan's birthday! Look Ma, I can cook!

I think my mum was very proud of me tonight - it's the first time I've seen her whip out her phone to take a food picture - she took about 4 (?) from all angles :p

My dear nephews love pasta so this time, I attempted making aglio olio. Granted, it's a simple dish but hey, to do it well takes some kungfu ok.. I did intensive research on this one, combined the best of the recipes I found online and tweaked the recipe abit for more omphm.

Yes, I should never open a restaurant because I will be making losses from being  too generous with the prawns. They were fresh and sweet, but it sure wasn't a cheap dinner, this one.

HAPPY BIRTHDAY SIS! I love you for the wonderful (dare I say nurturing) person you are, how you stood by me through my "wildchild" years, gave me a roof over my head when I first moved back home... You are the perfect sister and I will always cherish our bond.


Ok, enough public display of affection. Here's the recipe:

Serves 5

Spicy shrimp:
1 kg jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley

2 teaspoon crushed chili padi
4 cloves garlic, crushed and peeled
Coarse salt

2 tablespoons extra-virgin olive oil

Aglio Olio:
1/4 cup extra-virgin olive oil
1 (100g) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
2 teaspoon crushed chili padi
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
500ml spaghetti, cooked to al dente

Combine shrimp with next 6 ingredients and toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.

Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.

Cook spaghetti and toss in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp.

No comments:

Post a Comment