Easy Shrimp & lime recipe

Oh the guilt, of this week spent away from this space. Alas, I didn’t make my mid-week recipe post… 🙁 Work has been overwhelming, and I am actually pretty grateful I was able to keep up with our planned menu (By the way, if you want to have a look at some of the recipes I try during the week and our other adventures in food, join me on Instagram, I will be sharing even more now that we set the clock forward… later daylight = prettier pictures!)

I am working on a longer post for this mid-week, but in the meantime, I’ll replace some of my talking with some listening! (Always a good thing.) I would love to hear your thoughts on these (I’ll start…)

What is one of your favorite recipe/post from this blog?

What food blogs do you love?

So many. Check out some of the blogs on my Blog Love column on the right!

What recipe you’ve never tried, would you love to finally make?

Puff pastry, popovers, homemade cheese.

How much time do you spend cooking on a typical weekday (for all meals)?

60-90 minutes

Besides the week’s menu (scroll down for that), I wanted to share this very easy and delicious shrimp recipe found in a family cooking magazine I got while queuing at a French supermarket during my last visit there (it was advertised as: “Our best recipes for less than 1 euro per person!”)

Hope you enjoy!

Sautéed shrimp with lime & coconut rice

From the French magazine “Best of Gourmand”

Serves 3

Prep time: 5 minutes

Cook time : 35 minutes

Age for babies: 12 months and up

12-15 large shrimp (depending on size)

1 lime

1 rosemary sprig

1 sprig of lemon thyme

2 cups vegetable broth

1 1/2 cup of rice of choice (I used Jasmine)

1/2 cup unsweetened coconut milk

2 tbsp sunflower oil (coconut oil would be good too, I think!)

A few drops of sesame oil

Salt & pepper

Rinse the rice. In a large pot, sauté the rice with 1 tbsp of oil, until translucent. Pour the broth over it, and cook over medium-low heat until the liquid is absorbed. Then add the coconut milk little by little, stirring constantly, until absorbed. (By then, rice should be tender. If not, add a tbsp or two of hot water or coconut milk, until rice is tender.) Add salt & pepper to taste, stir and cover to keep warm.

Wash and dry the lime, slice them. Wash and dry the herbs, and pick the leaves off the stems.

In a frying pan, heat the remaining sunflower oil and sesame oil. Add the shrimp, lime slices, rosemary and lemon thyme leaves, and cook over high heat, stirring often, about 5 minutes.

Sprinkle with salt & pepper.

Serve immediately, over the coconut rice.

Simple lime cake

And the Recipe Swap is back!! And we are back to the big Sunday group! I am so excited!!! Thanks Christianna for bringing this back! And we are baking cake! And as soon as I saw the cake I knew what I wanted to bake.

Keeping with the spirit of the recipe is a simple cake with citrus. I used limes instead of lemons and I used oil instead of butter. And then I soaked the cake in lime juice. As my mom used to do. Only in that case she soaked it with orange juice and I have no idea how the batter was made. Almost surely not with olive oil. But the spirit of this cake is the same.

The result is a deliciously moist cake with a great citrusy flavor and just a hint of olive oil taste. I loved it! And it would be perfect for breakfast or coffee!

Remember to check out what every one else did for the swap at the bottom of the post!

Simple lime cake

Ingredients

  • 2 eggs
  • 6 oz. flour
  • 2/3 cup olive oil
  • 4 oz. sugar
  • 1 pinch salt
  • 1 tbsp baking powder
  • 2 limes

Directions

  1. Beat the eggs on high speed adding oil slowly as you would do to make mayo. Keep adding the oil slowly until it is completely absorbed by the egg compost.
  2. Add the sugar and the salt and beat again until incorporated.
  3. Add the lime zest and the flour and mix well. Finally add the baking powder and finish mixing.
  4. Pour in a buttered mold and bake in a 375F oven until golden brown and cooked through, about 40 minutes.
  5. Squeeze the lime and add sugar and water to taste. Warm up so that the sugar dissolves.
  6. When the cake is cooked, take it out of the oven. Pierce the cake all over and pour the lime juice over the cake without unmolding.
  7. Let the cake cool down and absorb the juice. Unmold and serve.