Sea Essence meets Land. Enough said.
Shellfish
Ceviche
Sometimes you just get a craving for a lot of sea creatures in a little bowl.
The reason why we blanch some of the seafood in this recipe is to speed up the cooking process. If you are not in a hurry, you could skip the blanching, add straight to the lime juice and let it sit for about 2 hours.
Gambas al Ajillo
Very obviously one of the most popular and classic tapas in Spain. Make sure you use fresh shrimp - it makes all the difference.
Mussels in Calvados and Cream with Lardons
A wonderful Normandy-inspired dish (that's Northern France), this is
very quick and can be done any weeknight. This dish doesn't seem light
because of all the bacon and cream, but nobody said you had to throw in
huge quantities. Use your judgement and remember that this recipe lends
itself to infinite variations. Calvados is a strong apple based spirit that comes from Normandy.
very quick and can be done any weeknight. This dish doesn't seem light
because of all the bacon and cream, but nobody said you had to throw in
huge quantities. Use your judgement and remember that this recipe lends
itself to infinite variations. Calvados is a strong apple based spirit that comes from Normandy.
Grilled Jumbo Shrimp marinated in Balsamic and Garlic
Makes a pretty classic Tapa!
ChezJJP.com is a food lovers' website focused on making you a better cook by doing complicated things in a simple way. Learn to use the two most basic ingredients: creativity and instinct.
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