Kenyan "Sukuma Wiki" With Collard Greens

Isn't the name catchy? The Swahili phrase "Sukuma Wiki" translates to "push the week" -- what's really being pushed is the family food budget. What a cool name for a terrific dish!

After getting bored of eating Collards in the same way, which is the "sauteed way", I decided it was time for me to try something new. Upon googling I came across this dish here, a couple of years ago...According to the Congo Cookbook, any leftover meat/ground meat/fish/finely cut veggies can be introduced to add body. I like it best with ground meat in it and usually have it with Paratha or any flatbread. Ahh, what a tasty,filling and a versatile side-dish, not to mention healthy!!

Ingredients:

• 7 Cups Finely-cut  and firmly-packed Collard Greens
• 1-1/2 Cups Ground Meat of Choice (Chicken/Turkey/Pork/Beef, I used "Lean Ground Turkey")
• 3 Roma Tomatoes, finely chopped
• 1 Large Yellow Onion, finely chopped
• 3-4 Cloves Garlic, finely chopped
• 2-3 Tbsp Olive Oil
• 1-1/2 Tbsp Coriander Powder
• 1 Tsp Cracked Black Pepper or more
• 1/2 Tsp Turmeric Powder
• Salt for Taste
  

Procedure:

• Clean the Collards in several changes of water. Drain on paper towels and cut it into thin strips. Set aside 7 firmly packed cups of cut collards and save the rest.

• In a pan, heat 3 Tbsp Olive oil and add the chopped onions plus the garlic.Fry till the onions are browned.

• Add the ground meat to the pan. Mash, stir and turn until the meat gets broken-up. Keep going until the pink meat turns to brown. (Takes about 4-5 minutes for the meat to brown).

• Add the chopped tomatoes, coriander powder, turmeric powder and cracked black pepper.

• Sprinkle salt along with 2-3 tbsp of water, stir to incorporate and lid the pan.Cook for 7-8 minutes on medium flame.

• Add the Collards and cook for 5 more minutes. Add more salt and pepper if needed and switch off the stove.

• Serve warm with any flat-bread of choice or white/brown rice.

Makes 4-5 medium servings.

Enjoy!

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Malaysian Lacey Crepe/Net Bread "Roti Jala"

I first came to know about this gorgeous crepe dish from the blog of trio bloggers 3 hungry tummies a few months ago. Its been sitting in the bucket list of things I wanted to try while I was on the serious lookout for the "Roti Jala" Maker. Couldn't find it anywhere in the US, so decided to use Wilton's disposable piping bags with the smallest tip to make these elegant crepes. But the downside is that I had to make the batter a little thick cause even the smallest piping tip was big for dispensing the original runny batter. The other alternative is to use a buttermilk carton(as suggested by Lorraine of "Not Quite Nigella") but I find that challenging when it comes to evenly dispensing the batter. I am yet to try plastic squeeze bottles. But the best and easiest way is to get hold of that Roti Jala Maker. And if you guys get lucky make sure to send one my way. Capisce?

Ingredients(For 12 Lacey Crepes):

• 1-1/2 Cups Milk
• 1-1/2 Cups Flour and 2-3 tsp more, if needed
• 1 Egg, whisked
• 1/2 Tsp Salt
• 1 Tsp Oil

Procedure:

• Mix the milk, eggs and oil in a small bowl.
• Sift the flour and salt in a large bowl.
• Add the milk-egg-oil mixture in a steady stream to the flour while vigorously mixing using a whisk to evenly  incorporate.The batter should look like something in the picture below.

• Pour 2 ladles of batter into a piping bag that has the smallest tip attached to it. Use a cup or tip of the finger to bar the opening of tip to avoid leaks.

• Heat a wide non stick skillet and give a good spray of olive oil. Start making patterns like the one in the picture below. 

• Cook for a minute until its light brown on one side. Flip and cook the other side.
• Repeat the procedure until you run out of batter.

• Fold and serve with any side dish of choice Navratan Khurma, Succulent Curried Lamb Stew or Simple Vegetarian Khurma

Notes:

• The consistency of the batter solely depends on how small/large the dispenser hole is. Feel free to make the batter thinner or thicker if you find it difficult to dispense the batter to the skillet. 
• This can also be filled with any savory or sweet stuffing.

Enjoy!

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GastronomicGallivant: South African Sweet Fritters

Majestic Elephants with large tusks, Wild Safari and Sweet Banana Fritters are the things that mostly come to my mind when I think of Africa.What about you?These deep-fried Sweet Fritters are generally consumed during breakfast and are considered as a pancake variant. But to me the round/oblong puffy dough look like donuts minus the glaze and they very much resemble the Kenyan/Malawian Banana Mandazi and South Indian Sweet Bonda. For a change I made these fritters with Pulped Mangoes simply because I didn't have any ripe bananas.Rest assured that I shall be making this version from now on. Scroll down for the recipe-
This goes as an entry to this month's Monthly Mingle "South Africa" Hosted @Meeta's Whats for lunch Honey? 

Ingredients:

• Self Rising Flour - 1/2 cup
• Baking Powder - a pinch
• Egg - 1, Whisked
• Sugar - 1 tbsp or less
• Sweetened Mango Pulp - 1/4 cup
• Milk - 1/2 cup
• Allspice powder - a pinch
• Oil for deep frying

Procedure:

• Sift together the flour, baking powder, allspice in a bowl.
• Mix together the egg, milk, mango pulp, sugar in another bowl.
• Pour the liquid mixture into the flour mixture and mix until evenly incorporated.
• Let the mixture rest for about 30 minutes.
• Using a spoon or ice-cream scoop drop the batter gently into hot oil and fry them in batches.
• Completely cook and sprinkle some confectioners sugar on top.
• Have it with a cup of tea.

Makes 20-25 rounds/oblongs

Note:

• All purpose flour may be used instead but with appropriate substitution-One cup self-rising flour equals:

1 cup all-purpose flour, plus
1 1/4 teaspoons baking powder, plus
1/8 teaspoons salt.
Enjoy!

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GastronomicGallivant: SekerPare, The Turkish Sugar Cookie

Sekerpare(Sugar Bit) - These authentic baked hazelnut-topped, sugar-syrup saturated turkish sugar cookies taste a lot like "Gulab Jamun", the Indian sweet.The difference is that this is baked and has eggs. Since this has plenty of sugar,my advise to any sweet lover is to indulge this wicked dessert in moderation.

Ingredients(Recipe Courtesy: Ms.Arslan):

• All-Purpose Flour - 2 cups, sifted
• Eggs - 2, whisked
• Confectioner's sugar - 1/3 cup
• Baking Powder - 2 tsp
• Unsalted Butter - 1 stick, room temperature
• Grated coconut - 2 tbsp
• Olive Oil - 2 tbsp
• Hazelnuts

For the Sugar Syrup:

• Granulated Sugar - 2 cups
• Water - 2 cups
• Lemon Juice - from 1/2 a lemon

Procedure:

• In a thick bottomed sauce pan, mix the sugar and water and turn up the heat.
• Add juice of the lemon and keep stirring till it comes to a roiling boil for about 20 minutes.
• Switch off stove and cool the syrup completely.
• Preheat oven to 375 degrees F.
• Mix all the ingredients with hands, except the hazelnuts to make a nice soft dough.
• Divide the dough into 20 even-sized balls and shape it to look like a round biscuit.
• Plant one hazelnut in the center and bake until they turn light brown for about 20-25 minutes.

• Arrange the cookies quickly in a glass dish and pour the cold syrup on the top.Let it sit for at least 6 hours, preferably overnight.
• Best if served cold.

Note:
The cookies should be allowed to absorb the sugar syrup for at least 6 hours.Else they will be slightly crunchy. They swell slightly as they absorb all the syrupy goodness.

Makes 20 servings.
Serving Size - 1

Enjoy!

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GastronomicGallivant:French Crepes With Yogurt and Strawberry Filling

Crepes - A very thin french pancake. I have to say the best crepe(s) that I ever had was from a roadside creperie stand on Paris` famous avenue called "Champ Elysees" a few years ago. It was fascinating to watch the vendor make the crepe using a tool called "Crepe Spreader" that I had never seen before. My favorite filling was Sucre-Banane and my Hubby's was Nutella. Why did it taste like heaven? Was it because I was utterly famished after being on my feet all day long at the Louvre? Did the flavor go up a notch because I was finally having those crepes on that Avenue? I don't know.
But every time I make crepes at home,I get to relive the memories all over again. The taste though awesome, comes close enough but not the same.
This makes its way to Priya's Cooking with seeds along with Bulgur Pudding, Cocoa N Saffron Vermicelli pudding, Puran Poli, Almond StoveTop Pudding, Sweet Barley Congee, Mixed Veggie Pilaf

This along with Boston Baked Beans, Ligurian Shrimp Stew, South Indian Mini Meals, "Marina Beach" Style Sundal,  NYC Pop Burger Sliders goes to Jagruti's Joyful Eating Whilst Travelling.

 

Ingredients:
For the Crepes(Please use EXACT measurements for 6 medium crepes):

• Egg - 2
• Partly Skimmed Milk - 1/4 cup
• Butter - 1 1/2 tbsp, melted
• Whole Wheat Flour - 5 tsp, leveled
• Salt - a pinch
• Cardamom powder - 1/8 tsp

For the Filling:

• Yoplait Yogurt - 1, strawberry flavor
• Strawberry - 6(one per crepe), sliced

Procedure:

• Whisk all of the ingredients under "For the crepes" either using a whisk or in a food processor.Batter should be runny and slightly thicker than water.
• Refrigerate for an hour.
• Spray/Coat a skillet with butter or oil.When hot, add a ladle-full(about 2 tbsp) of batter and quickly swirl the pan so the batter is evenly spread out.

 

• Cook the crepes for 1 minute per side. Move them to a serving plate.

 

• Spread one half of the crepe with Yoplait Yogurt and top that with sliced berries.Fold and serve immediately.

Makes 6 medium-sized crepes

Enjoy!

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GastronomicGallivant: Turkish Milk N Flour Pudding "Muhallebi"

Well, this Milk Pudding is quite famous in Turkey. It wormed its way into my heart the minute it touched my tongue and landed in my belly. People who have been following me long enough would know that I am a slave to puddings and everything else follows - Pudding, Halwa, Cakes, Brownie etc etc in that order. I have to thank Ms.Mercan at the Turkish Cultural Center in my state, for introducing this fabulous dessert to me. Very simple to make and simply fabulous when it comes to taste. Without further ado, I will go to the recipe for the basic version.

 

 

Ingredients:

• Fine Rice Flour - 5 tbsp
• Milk - 5 cups
• Sugar - 5 tbsp or less/more
• Butter - 5 tbsp
• Salep Gum( Mastic Gum) - 3 or 4#s (Available in Middle Eastern stores, Check Wiki for more info)
• Vanilla Extract - 1 tsp
• Walnuts or Hazelnuts - a handful, Toasted and roughly crushed

Procedure:

• In a thick bottomed pan, warm the butter and add the flour.
• Add the sugar, milk and keep stirring till the sugar dissolves.
• Add the vanilla extract, mastic gum and keep stirring using a whisk. Continuous stirring is key.
• Keep stirring until the mixture becomes thick. Switch off stove and add toasted walnuts or hazelnuts.

Enjoy!

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GastronomicGallivant: Haitian Mango Juice, Red Beans Rice With Hot Sauce

My knowledge of Haitian cuisine is very minimal. From what I understood, I can tell that they have a little Spanish and a lot of French influence since Haiti was controlled by both these countries, among others, at different periods of time.After scouring the net for various Haitian recipes I decided to make Riz et Pois Rouges(Red Beans and Rice) and their Mango juice,my way ofcourse.Haitians normally eat their rice with a super spicy sauce called "Ti Malice(Tih Mah-liss)" that is made with tomatoes and Hot cherry peppers/Jalepenos. Love the name of that sauce, don't you? A very malicious sauce that will make you pay the following morning for indulging it. Get my drift? Lol. Well, I didn't get time to make it. So my rice is smothered with bottled hot sauce.
This makes its way to Joanne's Haiti Themed Regional Recipes Event and Legume Love Affair held @ Ruchika Cooks,brainchild of Susan, the well seasoned cook.

Ingredients:
For the Mango Juice:

• Frozen/Fresh Ripe Mango Chunks - 1 cup Or Sweetened Mango Pulp - 3/4 cup
• Fresh/Carton Orange Juice - 1 cup
• Carrot - 1, skinned and pressure cooked
• Sugar - 1 tsp(optional)
• Ice cubes - As needed

Procedure:

• Puree all the above ingredients and consume immediately.

For the Red Beans and Rice:

• Uncooked Basmati Rice - 1 cup
• Red Beans - 1 cup, pressure cooked with salt
• Clove - 2
• Cinnamon Stick - 1
• Onion - 1, small, diced
• Garlic - 2 cloves
• Green Squash - 1, diced (ham might be substituted instead)
• Cracked Pepper and Crushed Red pepper flakes - for taste
• Salt as needed
• Olive Oil - 2 tbsp

Procedure:

• Clean the rice and soak it for 20 minutes in water.
• In a deep saute pan, add the olive oil, garlic, clove, cinnamon stick and onions.Saute until the onions are translucent.
• Drain the rice completely of water and add it to the pan. Fry until the rice is coated with oil.
• Add the diced green squash and then sprinkle salt, pepper, pepper flakes and pour 21/2 cups of water.
• Cook the rice for 7-8 minutes on low flame.
• Add the cooked red beans and stir to incorporate.
• Cook for 5 more minutes and sprinkle water if necessary.
• Serve the hot rice with a little hot sauce or authentic made-from-scratch "Ti-Malice"

Makes 3 servings.

Note:

• Be mindful of the salt as the Red beans is cooked with salt too.

Enjoy!

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GastronomicGallivant: Maharashtrian "Sugar N Spice" Stuffed Eggplants With Gold Potatoes

Even if one isn't familiar with Maharashtra, I am sure they would be with its capital Mumbai, the bustling cosmopolitan city in India. This dish has origins from that area. What is so different about this dish? It uses brown sugar as one of the main ingredient. If you are a fan of dishes that are sweet and savory then this is your cup of tea..ahem, your plate of chow. Addicted to stuffed eggplants like me? For varities and other vairations, check here, here and here.
This dish tastes heavenly when served with Ghee Rice, Grapefruit rice, lime rice, Roti or Plain Rice.This along with Eggplants In Kadai Gravy go to "Cooking for Coriander Seeds" held @ Food for 7 stages of life, brainchild of Priya of Priya's Easy N tasty.

Ingredients:

• Green Striped Baby Eggplants -  8#s, cleaned, quartered with crown intact
• Baby Yukon Gold Potatoes - 8#s, halved with skin-on
• Yellow Onion - 2, medium, roughly chopped
• Grated Coconut - 2/3 cup
• Cashews - 4 tbsp
• Peppercorns - 1 tsp
• Brown Sugar - 1 tbsp (Reduce this to 1 tsp for a spicier side dish)
• Dried red chilli - 2
• Turmeric powder - 1/2 tsp
• Tamarind - marble-sized, soaked in warm water
• Garlic - 3 cloves
• Ginger - 1/4 inch
• Coriander Seeds - 2 tbsp
• Fennel Seeds - 1 tsp
• Olive oil - 5 tbsp
• Salt for taste

Procedure:

• In a skillet, heat 2 tbsp of oil, add garlic, onions, red chilli, peppercorns, turmeric powder and ginger.
• Saute until the onion is browned.Add the Cashews, grated coconut and saute further till the cashews are browned.
• Cool the mixture.
• In the same skillet, add a tbsp of oil and brown the halved potatoes until the are browned slightly.Set aside.
• To a blender add the cooled mixture and mix in the brown sugar, tamarind and a little salt. Grind to a fine paste with very little water. 
• Imp: Check for taste. Add more cracked pepper or salt IF needed.

• Stuff the eggplants with the ground mixture. Roll the potatoes in some of the mixture and transfer the vegetable to the skillet. 
• Pour the remaining mixture over the veggie and add a little water.

• Cook the vegetables on a medium flame until the mixture thickens to a gravy and the eggplants are cooked.
• Serve with Ghee Rice, Grapefruit rice, lime rice, Roti or Plain Rice.

Enjoy!

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GastronomicGallivant: Tuscan Pot Pie( With Macaroni N Mozzarella)

Although this Tuscan-Style Pot Pie is adapted from TLC Online, this is my take on it. The minute I saw this, I road tasted with "all" vegetarian filling last week.Loved this Tuscan-style shortcut version(that uses refrigerated crescent-rolls dough on the top) so much that I made it again with new ingredients -Meat, Mac,Mozzarella Cheese and Broccoli-Rabe to make it a one-pot wonder. It is a very pleasant alternative to the Savory Pot Pie that I usually do make. Me, my hubby and my little boy polished the entire thing at one sitting. Recipe can be made all-veg or meat-veg with just one ingredient change. Enjoy!

Ingredients:

• 8 oz Refrigerated Crescent Dinner-Rolls - 1
• Broccoli Rabe or any bitter-greens - 1/2 bunch, trimmed, cleaned and chopped
• Pinto beans - 1/2 cup, cooked or canned
• Macaroni - 2/3 cup, cooked
• Mozzarella Cheese - 1/2 cup
• Finely Chopped Mushrooms - 1 cup (OR) Lean Ground Turkey/Pork/Chicken - 1 cup
• Tart Apple - 1/4 cup, grated (optional)
• Pasta Sauce - 2 tbsp
• Dry Red Chilli - 1, crumbled (OR) Red Pepper Flakes 
• Cracked Pepper - 1/2 tsp
• Salt for taste
• Garlic - 2, cloves, minced
• Onion - 1/2, medium, fine diced
• Olive Oil - 2 tbsp
• Fennel Seeds - 1 tsp

Tool:

• Oven proof 8-inch cast-iron or stainless-steel skillet

Procedure:

• In a wide skillet, heat the olive oil and add fennel seeds, garlic, onions and saute until the onions are browned.
• In a separate pot, bring water to a boil and add the bitter greens. Boil for 3-4 minutes. Drain and plate it on a paper-towel lined plate. Boiling bitter greens lessens bitterness.
• Add the mushrooms or ground-meat and saute for 5 minutes.
• Throw in the Broccoli Rabe, Pasta to the skillet.

• Sprinkle Salt, Pepper, Pepper flakes and stir gently.
• Switch off the stove and add beans, pasta,mozzarella cheese and grated apples if using.
• Cool the mixture partially.
• Preheat the oven to 375 degrees F.
• Transfer the mixture to the 8 inch oven-proof skillet and tightly pack it with a spatula.
• Unroll the dinner-rolls dough and arrange it on the top of the pan so the points meet at the center.

• Bake on the top rack for 12 minutes and cool prior to serving.

Makes 4-6 servings.

Enjoy!

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GastronomicGallivant: Lebanese Stuffed Eggplants With PineNuts N Raisins

When my parents visited me a couple of weeks ago, they b(r)ought me plenty of baby eggplants along with a boatload of vegetables. Normally I stuff the eggplants in the same way that I know, either with dry gravy or kadai gravy.But this time I decided to try a Lebanese version(with pine nuts and raisins) that I have been wanting to for quite sometime after I saw it in the Gourmet magazine last year. I was so sad when Conde' Nast decided to close this wonderful magazine after 70 years.Boohoo.I was/am a big fan of the magazine and now even more so after trying this recipe from its August 09 edition. The recipe in the magazine uses lamb and nuts but I tried a vegetarian version with plenty of changes and it was such a big hit in the house.Scroll down to see the recipe.

Ingredients:

• Baby Eggplants - 15#s
• Olive Oil - 4 tbsp

For the Stuffing:

• Onion - 1, small
• Long Grain Rice - 1/2 cup, cooked
  
• Pine Nuts - 3 tbsp
• Pinto Beans - 7 oz( about half a can), roughly smashed  [or] Ground Lamb - 1/4 cup
• Cracked Pepper - 1/2 tsp
• Salt - a dash
• Raisins - 2 tbsp

For the Gravy:

• Onion - 1, big, roughly chopped
• Roma Tomatoes - 3, very ripe, roughly chopped
• Ginger - 1/2 inch
• Cilantro - 1/4 cup chopped
• Garlic - 2, cloves, fine diced
• Dry Red Chilli - 2 [or] Red Pepper Flakes, as needed

Procedure:

• Dry roast the pine nuts and set aside.
• Gravy: In a deep skillet, heat a tbsp of oil and saute the garlic, onions,Red chilli and ginger until the onions are browned. Add the tomatoes and fry until they lose the raw smell. Switch off the stove and add the chopped cilantro. Grind and set aside.
• Cut a small portion of the eggplants at the bottom. Hollow out the eggplants using apple corer leaving the crown intact.

• Don't discard the insides of the eggplants. Dice finely using a food processor and add it to the stuffing ingredients.
• Stuffing: Heat a tbsp of oil in the same skillet and add the ingredients under the "Stuffing" one by one in the same order except the nuts and raisins, along with the diced insides of the eggplant. (If using Lamb, saute until the lamb is partially cooked.)
• Switch off stove,add the raisins and the pinenuts. Cool the mixture.
• Stuff the cooled mixture into the hollowed eggplants.
• Heat the remaining oil in the skillet and add the stuffed eggplants. Fry them gently taking care not to squish the stuffing for a couple of minutes.
• Pour the ground gravy and cook with lid on for 45 minutes or so.

• Serve hot with flavored rice,Fried Rice,plain rice or even by itself. 

Enjoy!

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GastronomicGallivant: Irish Lamb Stew

Brutal wind gusts and incessant rain most part of the weekend has pushed me into making a big batch of spicy lamb stew to ward off the chill that I could feel in my bones.With St.Patrick's day just a couple of days away, I decided on making an authentic Irish Lamb Stew. The latest edition of Costco Connection magazine came to the rescue with, you guessed it, Irish Lamb Stew recipe by Illinois based food columnist Kathleen Furore. According to her, Irish Stew should be very thick and creamy and not swimming in juice.I modified the recipe a bit by marinating the lamb in Yogurt and pepper overnight(The Lactic acid in the Yogurt acts as a natural meat tenderizer),included certain ingredients, added a little bit of curry powder to jazz it up and ended up with a thick stew that I had with Couscous.Well, with the additions I made, I ruined the authenticity but not the taste. So here goes the recipe:

Ingredients:

• Lamb - 1 pound
• Potatoes - 2, large, cut into chunks with skin-on
• Carrots - 2, medium, skinned and sliced
• Shallot - 1, small, fine diced
• Red Pearl Onions - 12#s, skinned
• Thyme - 1/2 tsp
• Parsley - 1 tbsp, for garnish
• Curry Powder - 1 tbsp
• Cracked Pepper - 1 1/2 tsp
• Salt for taste
• All purpose flour - for dredging
• Yogurt - 1 tbsp
• Olive Oil - 2 tbsp

Procedure:

• Cut the lamb into fairly large chunks and marinate overnight in a tbsp of yogurt and 1/2 tsp of cracked pepper.
• Pressure cook the lamb until its 80% cooked. Drain the excess fat and set it aside.
• Heat Olive oil in a deep skillet and add the minced garlic and shallots.
• Dredge the lamb in all-purpose flour and add it to the pan.
• Add the carrots, potatoes, pearl onions, thyme, pepper powder and salt.
• Saute until the meat, veggies are browned.
• Add the reserved fat(from pressure cooking the lamb) and some water and simmer for an hour, checking periodically for an hour.
• Serve the stew hot with crusty bread, or even top a couscous.

Note:

• No Pressure cooker? No Problem. Use a slow cooker and eliminate the second step all together.

Enjoy!

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Gastronomic Gallivant: Ligurian Shrimp Stew

Introducing "Gastronomic Gallivant", The Cuisine of the World. Hmm, why a new tag?Because I love love love to travel abroad, explore beautiful places, observe charming customs and taste the exotic cuisines but more important duties shackle my wanderlust. However, it won't curb me from traveling places from my kitchen. The recipes under this tag will be from different countries that are indicative of a country or pertaining to a certain region of a country(Read Boston Baked Beans, Swiss Muesli, French Palmiers, South Indian Mini Meals) with my signature all over it.
 The first post with this tag is the "Ligurian Shrimp Stew". Last year I was lucky enough to visit Liguria region,North-Western Italy. Awed by its rugged beauty, I fell in love with Cinque Terre(Check my 100th post:Cinque Terre) and its surrounding areas. While I was there, I had this incredible fish stew that was made with the local dry white wine(also called Cinque Terre) sauce, fell in love with it. Last week when I saw Chef Giada make a variant of this on TV,it brought back wonderful memories and  I just had to try it right away, but with Shrimp! So here it is: 

Ingredients:

• Shrimp - 15#s, cleaned
• Onion - 1, medium, diced
• Carrots - 1, medium, julienned
• Garlic - 2, cloves, minced
• Bay leaf - 1
• Peppercorns - 1 1/2 tsp, coarsely ground
• Canned Crushed Tomatoes - 1 cup
• White wine - 1 cup (Broth may be substituted for non-alcoholic version)
• Dry red chilli - 1, crumbled or Pepper flakes - 1/2 tsp 
• Olive oil - 2-3 tbsp
• Parsley - for garnish

Procedure:

• Season the shrimp with a pepper, salt and set aside.
• In a stock pot, warm 3 tbsp of oil and add the bay leaf, minced garlic,diced onions and the carrots.Saute until the onions are browned.
• Add the white wine/broth and the crushed tomatoes. Bring to a boil.
• When the mixture starts to thicken, add shrimp, salt and cook for 5-8 minutes until the shrimp is cooked.
• Check for taste and add more pepper/salt if needed.
• Discard the bay leaf and divide the stew in serving bowl. 
• Garnish with Parsley.
• Serve steaming hot with crusty bread/rolls.

Makes ~ 3 servings.

Sending this to the "Tiffin Box" event held @ Food for 7 stages of life, co-hosted by Cook Like a Bong.

Enjoy!

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