Friday, January 11, 2013

Recipe | Shrimp Puttanesca

I don't know if I have already shared this on this blog, but I used to stay away from seafood pasta. I don't like the fishy taste it provides, but thankful to the many food trips I have had, I started to like it. During the culinary class I had at the Maya Kitchen, chef Sandy Daza prepared Shrimp Puttanesca and while eating my share of the pasta, I knew I had to cook it for Christmas. However, due to certain reasons, I wasn't able to cook it, until New Year's Day.

Shrimp Puttanesca
{serves 4}
  • 1/4 cup olive oil
  • 3 tablespoons chopped garlic
  • 3/4 cup chopped onions
  • 6 anchovy fillets
  • 1/4 kilo shrimps, shelled
  • 1 tablespoon Italian Seasoning
  • 2 chicken bouillon cubes
  • 2 (14oz. cans) chopped tomatoes
  • 3/4 cup black olives
  • 1/2 cup capers
  • 1/2 teaspoons crushed red pepper
  • 1 teaspoon salt
  • parmesan cheese
  • 300 grams spaghetti, cooked
How to Cook:
  •  Saute garlic and onions in olive oil. Add anchovies and shrimps and simmer.
  • Add the Italian Seasoning, chicken cubes, canned tomatoes and capers. Season if needed.
  • Add olives last. Mix in pasta and toss well. Sprinkle with cheese and serve with toasted bread if desired.

I followed everything in the recipe, but my dish was nowhere as great tasting as the one chef Sandy Daza cooked in the class. Even though it wasn't close, I was proud to have cooked this dish because it still tasted good.  I apologize for the not-so-appetizing presentation, I was so tired that afternoon and I cooked this near midnight, making me scramble to dress up and prepare to welcome the new year.


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Jenn, the Foodie

I come from a family who loves cooking and eating. I never had any formal training in cooking and that I taught myself how to cook based on the handed down recipes, but I could say that I can cook good food. In 2008, I started documenting my food trips for my travel blog, and since I have quite enough to start a food blog, might as well put all those food trips in one location. Thus, a food blog is born - thanks to the new Friendster Blogs. However, due to several problems, I was left with no choice but to pack bags again and move here instead. Here's the permanent address, promise! Enough talk, let the food trippin' begin! {Know More About Me}