COCKTAIL SHRIMPS

OR MY MOM GAVE SHRIMPS A SECOND CHANCE

THE STORY BEHIND THE FOOD 

I left home when I was 15 years old. Since then I did a lot of traveling. I also finished my studies, had a band and spent most of my time singing. i took my university degree (my bachelor was about: Anton Pavlovic Cechov and the reflection of social reality in Russia), I worked in a library, and recently, I moved back home. 

When I told my mom that I'm coming home, she was absolutely psyched! I have an incredibly good relationship with her, I could easily say, we are best friends. 

So, I promised her, that I will try to cook her every favorite dish of mine, since she only saw my recipes in the pictures I sent her. Now, I do like shrimps very much! In every variation, from shrimps cocktail to cocktail shrimps! Well, my mom doesn't. When I asked her why, she told me, she was at a business dinner, when she ate shrimps for her very first time. She said that she didn't like the texture of shrimps and also the shrimp tails freak her out.

I tried a cocktail shrimps version, with plenty of spices, which really kicked in the flavor. The brown rice was a perfect match to the soy sauce shrimp mix, full of herbs! 

It was a pleasant surprise for me that my mom absolutely loved it! It's an easy, healthy recipe that you should definitely try! We've been hooked every since we ate this 'paella inspired' shrimp dish. 

INGREDIENTS

1 cup pree-cooked brown rice
1 tbs soy sauce
1 teaspoon cayenne pepper
1 teaspoon honey
1/2 cup butter
1 tbs oil
10 ounce cocktail shrimps
3 cups peas
1 teaspoon salt
3 garlic cloves, crushed
1 teaspoon coriander
1 bunch of fresh parsley
1 cup fresh basil leaves

Food arranging:
1 lemon
1 bunch spring onions, chopped

INSTRUCTIONS

1. Mix soy sauce, cayenne pepper and honey in a large bowl, add salt and pepper to the taste. Then add chopped basil, parsley and stir. Add cocktail shrimps to the soy sauce mixture and toss to coat. 


2. Heat a large skillet at high heat. Add oil to pan; swirl to coat. When oil is hot, add crushed garlic and fry for about 30 seconds. Then add the shrimps, cook and stir until they begin to turn pink. 


3. Add butter and cook until the butter has melted. Turn heat to medium - low. When shrimps are pink and opaque, add peas. Cover and cook until peas warmed through. Then add the pree-cooked rice and mix everything together. 


4. Serve immediately while still hot. Add the chopped spring onions on the serving plate.