Creative Cooking - recipes

Posted by Liz

One thing I've become better at here is being creative - with the provisions we have on board, with leftovers and with food you find in the little markets (Far less quantity, variety and quality than we find in the states).

In a previous post (Joyeux Noel), you'll find a really yummy recipe for Bruschetta.

On Christmas, I made a side dish with Zucchini, Tomatos, Garlic, Onions, and Cheese (Zucchini Gratin) and then used the leftovers, along with leftover rice and cooked shrimp and mixed that all into a Tomato/Red Pepper Bisque soup base (from Trader Joes back home!). Very hearty soup and quite tasty!!

ZUCCHINI GRATIN
- a few small to medium sized zucchini's (or, in our case, 1 1/2 mega sized ones) - sliced into 1/3 inch thin slices
- lots of chopped tomates, ripe
- red pepper, or yellow
- garlic, minced
- Onion slices, thin
- herbs (thyme, basil, some salt and pepper)
- Asiago or Pamersan cheese, shredded
- olive oil

In saute pan, olive oil and garlic until garlic translucent, then add onion slices and cook through. Add in peppers and then tomatoes (pretty much the same base as for my Bruschetta) and herbs. Once flavors have melded - about 5 minutes, set aside in bowl.

In saute pan, heat up oliver oil (liberal amounts) and add in Zucchine slices til slightly browned/cooked through. (I had to cook up a few batches) - and then layer the zuchhini slices in a baking dish

Pour your tomatoe mixture over the top of the slices, and then layer with shredded cheese - and bake at around 375 for half hour or until bubbly.


CREOLE SHRIMP
- 40 frozen shrimp (thaw by soaking in cold water, peel - but leave the tails on, and de-vein)
- olive oil
- tbsp butter
- garlic, 3 cloves minced
- onion, thinly sliced
- yellow pepper, chopped
- herbs (red papper flakes, thyme, cilantro)
- worcesthire sauce
- if desired, french bread sliced

In saute pan, liberal amount of olive oil with pad of butter - and when heated up, add in minced garlic, cook through til translucent, then add onions til cooked through. Add peppers til cooked through - and simultaneously, add herbs - - dashes of red pepper flakes, thyme and cilantro.

Now, add in shrimp and a few dashes of worcesthire sauce - and cook for a few minutes til shrimp are pink.

You may serve as is - but what I found great is slicing some of our leftover French baguettes, and layering that bread on a plate or in a big serving bowl and then pour the shrimp mixture over the bread. The bread will absorb all of the olive oil and flavors and makes for a fantastic happy ending to the shrimp!