The rain was coming down in torrential buckets after the stifling heat of the day, enticing my curiosity to go outside and observe nature in the tropics. In Florida the rain is different to that in London, where moments before I had been transported by the prologue of the book I’ve just started, Capital. Here at this latitude, it is almost always accompanied by a fanfare of thunder and cracking that makes one realise the heavens can be quite ferocious and nature has no friends (as we say in Spain).
Years ago, I was bitten by a flounder. It’s one of those stories that one can retell with a certain amount of humour and romanticise about, like we do with most of our myopic views of past events. I was working in the Education Department at the Mystic Aquarium and was asked to cover for one of the instructors on vacation. Part of the duties included feeding the fish and various other animals.
In the main education room, which was also used for birthday parties and special catered events, we had a large “touch and feel” tank with various crustaceans, some bivalves and a flounder or two, if I remember correctly.
I drove into town the other day specifically to buy more yarn for the snood I‘m making just finished for myself. The woman at the yarn store said I would have enough with one skein, but well obviously I didn’t quite follow her instructions….
I’ve become completely obsessed enamored with the beautifully produced television series Outlander and its costume design. The Starz original (I sound like an advert) is very truthful to the books – I’ve read five of the eight already – and quite possibly better! While the executive producer Ron Moore is fastidious about keeping all the details from Diana Gabaldon’s novels, he’s also very astute and perceptive by incorporating the personality of the actors and making small modifications, as he did in one of the last episodes where Caitriona Balfe does a singing and dance performance to the tune ofBoogie Woogie Bugle Boy, which was a very popular 1940s song. Apparently Cait does a lot of humming and singing when off the set and Ron thought it was a perfect way to include her own personality to enhance the drama. In the books, one knows what Claire is thinking because she’s narrating most of the story. But in the television series, there’s a lot less of that. So, by adding these scenes, we get to experience what it feels like for Claire to be caught between her two worlds, post WWII and the mid-18th century. In my opinion, the result is an improvement on this seductive and mystical story.
A Particularly Nonfacetious Summer with Musical Houses
Summer has come and gone, and I’ve barely noticed. First, “just the beginning” of the scorching summer heat came upon us in Sevilla from one day to the next. Once that happens, it’s generally hot (by hot I mean 40s and 40+ Celsius) for the rest of the season until the end of September. But I left in June, so I guess that I was lucky to escape the torture. Then, the humid air, fetid odours and exciting rapid lifestyle of NYC I had forgotten about enveloped me on my daily journeys to New York Presbyterian Hospital, all of June and July. And lastly, the serene and peaceful breeze of the Southeastern Connecticut shore, where we have been graced with some gorgeous Indian Summer days in the past few weeks, has finally brought the summer of 2014 to an end.
Scallops are a funny thing for me. My oldest niece used to have a severe allergy to them when she was little; and we actually don’t know if she still would have this reaction, since out of fear and for her own protection, she never eats them or anything that even contains their juices. My brother, sister-in-law and my youngest niece, on the other hand indulge in them all the time when they are in season, especially raw. My brother, although not a fisherman by trade anymore, will be a fisherman at heart until the end of his days. I have no patience for it, but when I lived nearby I loved enjoying his bounty. We always had a continuous stream of seafood from what he caught or from the trades he made with his fisherman friends. Fresh, raw tuna, by the way, literally cut right off the just-caught fish still on the boat, is amazing. Nothing compares to eating raw fish that has just come out of the water. The Japanese have something on us there…
The Dutch do too. I love raw herrings when we visit The Netherlands. I remember this past summer on two of our visits to Noordwijk, where I simply couldn’t get enough raw herrings with onions, and I believe I ate three in a row (and could’ve continued if not out of fear of getting an upset tummy from my glutony). Of course, as with all fish, you want it to be extra fresh and hopefully not get sick from it, if you eat it raw.
I love seafood, but strangely enough since my niece was little, I’ve hardly eaten scallops. I’ve never really given it much thought until recently, when I purchased a bag of large, frozen scallops at the Chinese market we frequent. And I’m back in love with them…
I guess that out of empathy with my niece, I reacted as I did to my horse-back riding. We used to go on weekends together, so she could learn to ride; but it was not just riding. The stables were great because we were allowed to brush the horses, saddle them up, clean them up after riding, and clean up their stalls. It sounds like an awful lot of work, and it is, but for a true horse-lover, it’s pure heaven. The longer you can be with the horses, all the better. Anyway, my poor thing started having severe asthma attacks after some of the riding sessions, one of them landing her in hospital.
So, I quit altogether. And never rode again until many years later.
I’ve recently started taking up riding again and feel very rusty and slightly out of place… years without doing something will do that to me. I hope I can keep up the hobby as riding is not only fun, but therapeutic and helps relieve stress. Plus, it’s a beautiful way to be out in nature.
But back to the scallops….
Whilst they are lovely just sautéed with some butter or olive oil and a little bit of sea salt, there is just so much more you can do with them. I used some in a delicate soup the other day, which gave the soup just the right touch of gourmet, as well as texture and dose of protein. In Spain, they are called vieiras and are usually eaten inside the shell, stuffed, and are a famous delicacy from Galicia. The Galicians know best how to eat seafood in Spain, or maybe it’s because they have the best seafood.
Today, I’m sharing with you a recipe that I slightly adapted from Karlos Arguiñano, our own Spanish TV celebrity chef. He’s a delight to watch with his Basque accent and his humorous manner. He has at least one restaurant in the Basque Country and I can’t wait to go back and check it out. Honestly, I don’t know why I haven’t done so yet?!
His recipes are what we call “casero” or homey, but always with his special gourmet touch. I love to watch him on television.
I ate this all by myself as lunch with some green sprouting broccoli. But you could serve it as an appetiser for two, as well. I wouldn’t omit the Albariño from Galicia (or a fine white wine) as it adds depth to the sauce, which wouldn’t be achieved otherwise, and reduces the sweetness also. But if using wine bothers you as a Paleo person, then by all means do omit.
Almond-Crusted Scallops with Apple-Onion Puree
Author: The Saffron Girl
Serves 1-2, depending on accompaniment.
1/4 cup whole almonds
zest of two lemons or limes (about 1 tablespoon)
4 cloves garlic
freshly ground pepper
1/2 medium white onion, finely chopped (about 1 cup)
2 medium apples, peeled and sliced
1/2 cup olive oil (butter will work well too)
additional sea salt
3 tablespoons Albariño white wine
2 thin fresh onions, finely sliced
I used frozen scallops, so I defrosted first, sprinkled with some coarse sea salt and freshly ground pepper and set aside.
Preheat the oven on the grill setting.
In a saucepan, pour the olive oil and the finely chopped onion. Poach (on very low heat) for about 5 minutes, stirring frequently so they do not burn or brown too much.
Add the apple pieces and cook an additional 6-8 minutes until tender.
Allow to slightly cool before pouring into an immersion blender cup, food processor or blender. Puree until smooth.
Add the Albariño and sea salt to taste. Stir well and set aside.
Use the same saucepan as you cooked the onions and apples for the almonds. Wipe it clean with a paper towel, but don’t worry about getting all the oil off, just the pieces of onion.
Add the almonds and over low heat, toast until golden. Be careful to not let them burn or they will turn sour. I stir them constantly, about 2 minutes. Turn off the heat and keep stirring letting them get a bit more golden.
Pour into a clean immersion blender cup or blender.
Add the garlic and lemon/lime zest. Pulse until very finely chopped.
In an ovenproof dish, place the scallops, drizzle with a bit of olive oil.
Spoon the almond mixture over each scallop (you will have mixture leftover).
Bake under the grill for 5 minutes.
To plate: pour some of the apple-onion sauce on each plate and place the cooked scallops on top.
Sprinkle the fresh onion slices over top.
Serve as an appetiser or a meal with a vegetable as accompaniment, if desired.
We eat a lot of sea creatures in Spain. Yes I said “creatures” and not seafood because we eat almost everything that comes from the ocean. Maybe only Asians beat us in terms of culinary adventurers.
So this weekend when we visited the Asian food market Loon Fung, I couldn’t resist buying a lot of seafood, including these gorgeous red snappers. And I just knew I had to make them soon…
(Poaching the potatoes and onions)
My first intention was to bake them inside banana leaves. But both snappers would not fit properly in my oven dish with the banana leaf wrappings. Therefore, I had to resort to the unplanned Plan B, and baked them the regular, traditional Spanish way.
Baking fish with a bottom layer of vegetables, especially white potatoes, onions and tomatoes is very typical in most homes and restaurants in Spain. The flavours of the fish are soaked up by the vegetables and hardly any spices or herbs are necessary to make this dish taste wonderful.
I did, however, add some choi sum leaves to get some greens into the dish. You can omit these if you like of course. And I also added some Vietnamese basil, which I also had purchased at the Asian market. I just couldn’t resist to use it. But regular basil also works well to add a nice aroma.
As for poaching the potatoes and onions: the reason for this is that they take a lot longer to bake than the fish does. If you put everything in the oven at the same time, you’ll end up with raw potatoes. However, if instead of poaching you prefer to simply roast it all, place the potatoes and onions with some olive oil in the oven proof dish and bake about 30-35 minutes before adding the fish on top. Most fish are done very quickly, in about 20-25 minutes at the most, so be careful not to overcook it or it will turn out dry.
PS: For those of you who cannot deal with fish eyes starring out at you or looking at the head, simply ask your fish monger to cut the heads off or cut them off yourself at home. Fish heads can make great fish broth, so don’t throw them away and use them for this!
Oven-Baked Red Snapper, Spanish Style (Pargo Rojo al Horno)
Recipe Type: Main
Author: The Saffron Girl
2 red snappers, about 500g/1 pound each
some sprigs of Vietnamese basil (optional)
lemons slices, halved
4-5 medium white potatoes, thinly sliced (about 2mm thick)
2 small red onions (or equivalent), sliced
8 cherry tomatoes, quartered
3-4 cloves garlic, sliced
choi sum leaves, from about about 4 choi sum stalks (optional)
1 cup olive oil
additional olive oil
1-2 tablespoons white wine
coarse sea salt
Rinse and cut off the fins of the fish. (I purchased my fish scaled and gutted.)
Make two or three diagonal cuts on each side of the fish. Set aside.
In a large, shallow pan, add the 1/2 cup of olive oil, the sliced potatoes and sliced onions.
Over low heat, poach the vegetables for about 12-15 minutes, until softened.
Every few minutes, carefully flip over with a spatula, so they cook evenly. Be careful not to mash the potatoes as they cook.
While the potatoes and onions cook, preheat the oven to 180C (350F).
In an oven proof dish, large enough for the vegetables and the fish, layer the choi sum leaves, the poached potatoes and onions, and the tomatoes, starting with the choi sum leaves.
Don’t pour the potatoes and onions into the dish, but instead scoop them out with some of the olive oil, but not all of it.
Sprinkle the garlic and some sea salt over top the layered vegetables. (I didn’t measure the salt, but used about two pinches.)
Place the fish on top.
Place the halved lemon slices inside the cuts in the side of the fish.
And stuff the basil leaves/sprigs into the gut of the fish.
Drizzle with some olive oil and the white wine.
Sprinkle some additional coarse sea salt over top (about another two pinches).
Bake for 20-25 minutes, or until the fish are done.
This is one of my favourite dishes from Spain, which is usually served as a tapa or a second course at lunch. I don’t eat it frequently to be honest, just because I’ve found it hard to find fresh squid/calamari where I live.
But I always have it while in Spain; and while visiting with my parents, my mother prepared this dish, which I now share with you.
My mother and father love fish and seafood, as much as my husband and I do, and have found a little place nearby at which they get really good quality and fresh seafood.. lucky them, as we’ve found that it’s also not an easy task in the US! 😉
You can make this a bit simpler by cooking the squid with the garlic all at once, but you can risk burning the garlic. Also, make sure the calamari are completely dry; if not, they will release a lot of water and you’ll end up cooking them instead of sautéing.
Baby Calamari with Garlic
Author: The Saffron Girl
500g (about 1 1/2 pounds) baby squid/calamari with heads, cleaned and pat-dried
1 head garlic, minced
3 tablespoons olive oil
sea salt, to taste
guindilla or red pepper flakes, to taste
cilantro or parsley, for garnishing
Over medium heat, sauté the calamari (and calamari heads) with the olive oil in a pan, about 5-7 minutes, turning over a few times.
Add the garlic and pepper and cook a couple of minutes longer, until the garlic are golden.
Add sea salt, to taste.
Garnish with cilantro or parsley and serve immediately.
Sometimes I get bored of eating eggs for breakfast. And although I have read that we can eat as many eggs as we want every day, a little voice in the back of my mind keeps telling me that too much of anything is probably not a good idea…
I tend to eat leftovers from dinner or create a quick breakfast like I did today with things I have on hand. Breakfast for me is no longer the typical “bread with something”. It hasn’t been for a long time; and I feel much healthier, my internal system works much better, and I am satiated for much longer during the day. Breakfast has become my most important meal of the day, and one I actually look forward to each morning, especially at home.
To make this mofongo, I used ripe plantains, so it resulted in a sweet-savoury mix. However, to make a real mofongo, use green plantains instead.
I’ll be posting a “real” mofongo recipe soon, once I am in my London kitchen. 😉
Quick Breakfast Mofongo with Calamari
Recipe Type: Breakfast
Cuisine: Latin American
Author: The Saffron Girl
1 medium ripe plantain (or green plantain)
4-5 baby squids/calamari, cleaned and pat-dried
3 garlic cloves, minced
olive oil or fat of choice
sea salt, to taste
cilantro or parsley, chopped
Peel and cut the plantain into slices.
Add some olive oil or fat of choice to a pan over medium heat.
Saute the plantain pieces until golden brown on each side.
Place the cooked plantain pieces into a mortar, and with the pestle roughly grind them up with 2 minced garlic cloves.
Place the mixture into a small bowl or mould, creating a “hole” in the middle in which the squid will later be placed.
In the same pan as before, add a bit more olive oil (or fat of choice) and stir-fry the squid with the remaining garlic clove, until tender.
Add sea salt and pepper, to taste.
On a cutting board, cut the squid into bite-sized pieces and spoon over top the mofongo bowl.
During our travels this summer, we spent some time in The Netherlands; and one evening, we ate at a lovely restaurant in Lisse, near the beach. If you’ve ever eaten out in The Netherlands, you know that evening is prime time and usually quite expensive. On the up side, the food is generally fresh and delicious.
And as usually happens with me, since I want to try everything that sounds intriguing or new, my eyes are bigger than my stomach… I ended up ordering an avocado appetiser and a full entree. Fortunately, the fish entree was normal Dutch portions, or else I would’ve had to leave it there or exploded. 😉
The appetiser was an avocado stuffed with shrimp and other ingredients, which I cannot recall. What I do know is that it was rather creamy. In Spain, a halved avocado stuffed with shrimp and/or ensaladilla is tapa that is very typical in Granada, where bars give you a free tapa with a paid drink. I can’t recall the last time I had a stuffed avocado, so the appetiser in Lisse tasted sublimely divine!
In recreating this, I thought I would first steam the shrimp and use mayonnaise, to achieve the creaminess…but after messing up a batch of mayonnaise*, I changed my mind.
(*Mayonnaise is not that difficult to make. But my blender broke a couple of months ago, and instead of replacing it, we purchased a food processor that has a blender as well. However, this blender doesn’t work for making mayonnaise. I’ll have to resort to my mini-pimer -immersion blender- from now on. But today, I was too lazy to keep trying.)
Back to the avocado: Sometimes it’s actually good that things don’t work out. If they had, I wouldn’t have enjoyed this delicious combination.
How I came up with the idea? Simple. I love garlic shrimp, and that mixed with the natural creaminess of avocado is, for me, just a perfect match.
You can use this recipe as an appetiser for 2 persons or a meal for one. I had the whole avocado as lunch… talk about ingesting a lot of good, healthy fats! 😉
Stuffed Avocado with Garlic Shrimp
Author: The Saffron Girl
Serves 1 as a meal, or 2 as an appetiser
1 whole medium avocado
about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
4-5 cloves garlic, minced
coarse sea salt, to taste
freshly ground pepper, to taste
fresh parsley or cilantro, chopped
chili powder, optional
Half the avocado and take the pit out.
Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.
Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.
In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.
Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.
Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.
Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.)
Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.
(I added a leftover, hardboiled quail egg as garnish, but it’s not essential to the recipe, of course.)
Here’s the dish for this post… but first a little bit about my visit to the Borough Market in London….(you can skip to the bottom for the recipe).
A few days ago, I visited the Borough Market in London with a fellow Paleo blogger, Ceri, from Natural Kitchen Adventures. I had been wanting to go for quite some time, but for some reason it just seemed too far a trip. It turns out it’s not and it’s quite easy to get to. In fact, for those of you in London, it’s literally right above the London Bridge tube station and very close to the Shard. One word of caution though: take a few bags (and plenty of money!), as you’ll want to buy everything in sight! 😉
Ceri and I met in person last year and had been wanting to do a market outing together for some time; and now we finally got around to it. She has been to the market many times before and acted as an impromptu guide, showing me around the vegetable, butcher, fish monger and specialty stands.
If you haven’t been, it’s a must see, even if you’re just a tourist in London. It’s really a beautiful market with mostly organic produce, grass-fed meats and wild caught fish. I honestly can’t speak much about some of the specialty shops, as I didn’t visit them. But there are a load of places selling pastry, chocolate and sweets and even organic muesli and cereal mixes. There’s also a Spanish shop with a wide variety of cheese (many unpasteurised), jamon serrano, salted cod, and other traditional foods. And there are plenty of places to eat, although most of them are not Paleo-friendly.
On one of our turns around the stalls, we bumped into Hook & Son, a raw milk supplier and producer of raw cream, raw yoghourt, raw butter and raw buttermilk. I hadn’t had raw milk since I was a child in Spain, so it was quite a treat to sample it again. I must say, it’s so delicious and creamy! And it didn’t even bother my tummy. I’m lactose intolerant and regular, pasteurised milk sits like a bomb in my belly. Granted, I only had a little bit… but Ceri and I did share an apricot-flavoured, sugar-free yoghourt and loved it! What’s even cooler about Hook & Son is that there’s a British documentary that has been made called The Moo Man. Stephen Hook, the very friendly and informative farmer, who attended to all our queries, is the protagonist (along with his herd and family) of the film, which apparently was a surprise hit at the Sundance Film Festival 2013. I look forward to finding a screening near us, as it’s supposed to be a very interesting and heart-breaking love story of Mr. Hook’s journey to remain organic and preserve his herd and farm. I also look forward to finding the time to visit his farm. But in the meantime, the good thing about Hook & Son is that they deliver raw milk all over England and Wales! That’s quite exciting for me, as I want to make good quality kefir and pasteurised milk doesn’t cut it. (For more information on the film, please check: moomanmovie.com.)
Anyway, at the market, we really had to struggle to control our shopping impulses. Everything is so beautiful. The fruits and vegetables look simply amazing and picture perfect. So much so, that I actually succumbed and bought a purple cauliflower, some yellow courgettes (zucchini), purple kale, and some figs, which were simply just too expensive, but I hope worth it!
As we were ready to leave, Ceri took me over to The Ginger Pig stand, a butcher, specialising in organic, grass-fed lamb, beef, pork and poultry. We kindly requested some beef bones for broth and the nice butcher gave us a bag full!
It was not easy to leave the market, but at least we left happy and already brainstorming how to use our purchases…
And here’s a recipe with the yellow courgettes that I bought. I used both the yellow and green ones I had previously on hand to add more colour to the dish. But you can make this with just the regular green ones, and also add in aubergines, if you like (I would’ve added them, but didn’t have any left).
Roasted Vegetables with Red Mullet
Recipe Type: Main
Author: The Saffron Girl
6-8 red mullet filets, depending on appetite and size of filets
1 medium green zucchini (courgette), sliced diagonally to make larger “rounds”
1/2 large yellow zucchini (courgette), sliced diagonally to make larger “rounds”
2-3 medium tomatoes, sliced
1 medium red onion, peeled and sliced
3-4 cloves garlic, sliced lengthwise
Herbes de Provence
freshly ground rosemary
coarse sea salt
freshly chopped parsley
Rinse the fish filets and set on a paper towel over a plate. Sprinkle with some coarse sea salt and set aside.
Prepare the vegetables.
Preheat the oven at 180C (350F) while you set up the vegetables, as follows.
In an ovenproof dish, alternate between the zucchini, tomato and onion pieces, layering until you have covered the dish and used up all the vegetables.
Drizzle generously with olive oil and sprinkle some coarse sea salt over top.
Sprinkle some Herbes de Provence (I used about 1-2 teaspoons) and some rosemary (I used about 1/2-1 teaspoon) over top.
Place in the middle rack of the oven and cook for about 30-40 minutes until the zucchini are tender.
Remove from the oven and drizzle with a little balsamic vinegar. Let sit a few minutes before serving to absorb the vinegar flavours.
About 10 minutes before the vegetables are ready, you will need to cook the fish.
Add some olive oil (about 2 tablespoons) in a pan and set the filets and garlic inside.
Over low heat, cook the fish, turning over to cook each side, about 3-4 minutes on each side.
(Red mullet filets shrink quite a bit and also may “shrivel” up. So, make sure to cook just long enough, but not overcook or it will be too dry.)
Serve immediately with some freshly chopped parsley as garnish and the roasted vegetables as accompaniment.
The traditional way to have this dish is in individual oven proof clay dishes. However, I don’t have any at home. I must remember to buy them on my next trip to Spain.
You can however, of course make this on the stovetop in a regular frying/saucepan, like I did today.
Gambas al Ajillo is a dish, typical from the region of Andalucia (Southern Spain) but that is widely eaten in other areas of the country, as well. It’s easy, quick to make and delicious. You only need five ingredients: shrimp, olive oil, garlic, and guindillas (cayenne peppers), and some sea salt.
Gambas al Ajillo (Garlic Shrimp), Spanish Style
Recipe Type: Main
Author: The Saffron Girl
1 kilo medium to small shrimp, peeled (with tail on is ok)
1 large head garlic, cut the cloves in lengthwise slices
3-4 guindillas (dried cayenne peppers, more or less to taste, of course), sliced
1/3 cup olive oil
coarse sea salt, to taste
a bunch of parsley or cilantro, chopped (I prefer cilantro)
In a large frying pan, heat up the oil over low heat with the garlic and guindillas.
Sauté until the garlic is toasted and starting to change colour, but do not burn or they will go sour.
Add the shrimp and sea salt.
Turn up the heat to medium and sauté the shrimp until they are done. I like mine about 1 minute past turning pink. Longer makes them hard and dry.
Drizzle with chopped cilantro or parsley and serve immediately.
If you prefer to make them in individual bowls:
Follow all the steps, but do not cook the shrimp in the pan. Sauté them about a minute, then pour them into individual oven proof dishes.
Bake on the top rack at 200C (400F) just until they turn pink. Stir if necessary.
Remove from oven, sprinkle with the cilantro and serve immediately with another plate underneath. (This is the traditional way to have gambas al ajillo in Spain, in individual pottery dishes.)
This past Sunday was actually splendid in London. It was sunny and perfect Spring weather with temperatures reaching 17C. Londoners, or Brits for that matter, immediately start to wear flip flops and short sleeves and act like it’s Summer, something that still startles me somewhat, especially since 17C is still Winter weather in the south of Spain! But it doesn’t seem to get too much warmer on the British Isles, so we have to take what we get and enjoy the most of it, especially the rare sun rays!
So, we spent a lot of time outdoors on Sunday soaking up as much Vitamin D as we could. And with no plans and no real thought about lunch, I found myself needing to make something quickly before we could head back outside again…
This dish is so easy to make, it’s ridiculous to say… but it’s so delectable that it’s actually post worthy and perfect for Spring or Summer!
Mango Chili Coconut Shrimp
Author: The Saffron Girl
1/2 kilo (1 lb) peeled and deveined shrimp, raw or frozen (if frozen, thaw out first)
1 medium onion, cut julienne style or chopped
3 cloves garlic, minced
1 medium mango, diced
2 tablespoons coconut oil or olive oil
1/4 teaspoon chili powder (or more, to taste)
1 teaspoon dried sage or 3-4 fresh sage leaves, chopped
coarse sea salt, to taste
1/4 cup desiccated coconut
a few tablespoons finely chopped cilantro, for garnish and flavour
a squeese of lime juice, if desired
Over low to medium heat, melt the coconut oil in a frying pan.
Add the onion and cook until softened.
Add the garlic and shrimp and cook until the shrimp are pink, but not overdone.
Add the sage, chili powder and mix well.
Add the mango pieces and sauté a bit to warm up the mango.
Add the desiccated coconut and mix well.
Remove from heat and serve.
Garnish with cilantro and a squeese of lime juice, if desired.
Serve with your favourite rice or cauliflower “rice”.