Italian-American Shrimp Scampi Supreme!

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Shrimp Scampi Supreme is a classic example of Italian immigrant influence on American cuisine. “Scampi” are actually lobster-like crustaceans, but much smaller – about the size of a jumbo prawn (shrimp). They have pale pink shells, also like the larger lobsters. When Italian cooks immigrated to America, true scampi were hard to come by. So, they started using jumbo prawns with exceptionally satisfying results. They continued to call the dish “scampi”, but added “shrimp” to the name. Hence, “Shrimp Scampi” came into existence, a truly original American dish. There are many versions of it, but this one is my favorite, thus the name: Shrimp Scampi Supreme!

Shrimp Scampi Supreme

One of the more traditional methods of preparing scampi in Italy is to sauté them in white wine, olive oil, chopped onion and minced garlic. This American Shrimp Scampi Supreme recipe follows that much of the tradition, but adds a couple herbs: parsley and tarragon.

Italian-American Shrimp Scampi Supreme Recipe-

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Andorran Escudella

Escudella Traditional Andorran Style

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Andorran Escudella is a national favorite in this small country. Escudella originated among the
Catalan people, and some historians claim it to be the first referenced soup in Europe. Andorrans adopted the basic stew recipe and modified it more to their favorite tastes and ingredients. For as long as modern day natives can remember, Andorran escudella has been a revered “special occasion” dish, traditionally served on Christmas.

Andorran Escudella

(Photo Attributed to Author: Tamorlan)

Very rich, filling and fatty, it features several different meats and animal parts. Some variations include meatballs. Always, however, it is spiced with parsley and garlic – lots of garlic. Andorran escudella also contains plenty of vegetables, which may vary depending on the season. Cabbage, carrots, celery, parsnips and potatoes are common ingredients. It can be served as a soup, or boiled down to more of a stew consistency. Sometimes Andorran escudella is served ladled over a bed of rice in a deep bowl. This recipe calls for rice – and pasta – as inclusive ingredients.

Authentic Andorran Escudella Recipe-

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Ghanaian Chicken Groundnut Soup

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Many West African countries have peanut soup recipes in their traditional cuisines. They call the peanut a “groundnut” because it is a “nut” that grows in the ground. This Ghanaian Chicken Groundnut Soup recipe is a national favorite in my wife’s native country of Ghana. And trust me, it is delicious and comforting.

Ghanaian Chicken Groundnut Soup (Photo Attributed to Author: Londonsista)

Ghanaian Chicken Groundnut Soup Recipe-

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Prawns ya Pilau

Prawns ya Pilau Tanzanian Style

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Prawns ya Pilau (“Prawns with Rice”) is a national Tanzanian favorite dish. Many cultures have rice and seafood dishes, however, how the rice is prepared is where there is usually an ethnic distinction.

In Tanzania, heavily spiced, rich with unique-to-Africa spices and herbs rice is what really sets this dish in a class of its own. And trust me, Prawns ya Pilau, Tanzanian style, is super delicious!

Prawns ya Pilau

(Photo Attributed to Author: Cliff Hutson)

Prawns ya Pilau Tanzanian Style Recipe-

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Spicy Paprika Rabbit Supreme Recipe

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Lots of Americans, including me, love rabbit. It’s low in fat, nutritious, tasty, and is a great meat ingredient in many recipes. You can often substitute chicken for the meat in recipes that call for rabbit. But if you are a wild game meat lover, you will enjoy the taste of real rabbit. This Spicy Paprika Rabbit Supreme recipe is especially flavorful. If you live in northern regions, where winters are cold, try having some in front of the fireplace. Such comfort food, as if sent from heaven!

Spicy Paprika Rabbit

(Photo Attributed to Author: RK from The Netherlands (contact: T029248))

Spicy Paprika Rabbit Supreme Recipe-

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