Sunday, October 14, 2012

My first thanksgiving and Shrimp-Dodo recipe

Last Sunday was Thanksgiving in Canada
Lots of reasons to be thankful this year, school is going fine, my family is healthy, my friends are all doing well.
Most of all i'm happy, i feel blessed daily, and i sense the beginning of even better things.

Anyway i planned a thanksgiving dinner for my close friends, Took me a day and a half of cooking but it turned out a success.

I went all out in my cooking of course, you know me, i love to slave away in the kitchen, never happier than when i'm cooking something that takes all my time and gives me the opportunity to escape from all the stress of school.

I had never planned a thanksgiving dinner before, and my first problem what was exactly to put on the menu,

Ended up visiting my food blogging mentor The Pioneer Woman, and i just searched for thanksgiving recipes on her website, she came through as usual.
i ended up making a lot of things from her recipes, i followed her recipe for Brining and Roasting a turkey and it came out marvelous.

Ree really is my hero,
I also got the recipe for this delicious Whiskey-glazed Carrot 

One of my dessert was also from her,
A very delicious Pear crisp, i served it with Vanilla icecream, and it was a winner

I also made my Gravy and Cranberry sauce for the turkey from her

In true Nigerian Fashion, there was Jollof Rice

I also made Bacon and Rosemary Roast Potatoes

I made a chocolate cake with a lemon sauce, which was my own recipe, i'll upload it on a later date

And there was this delicious Shrimp-dodo, a recipe i promised to upload here asap, people loved it, the entire bowl was empty before i blinked

Ingredients ( serves 2) ( serves 4 as a side)
1 cup of cooked de-frosted salad shrimp
2 tomato
2 ripe plantains ( diced into small cubes)
Half of a habanero pepper ( they are very hot so watch out)
1 small onion
2 tbsp of Oil
Salt for taste
Freshly ground black pepper ( just because it makes everything better)
1- Knorr beef cube
Oil for deep- frying, i usually use Olive oil, but any vegetable oil will do

Put enough oil in a pan for deep frying over high heat, add plantain to the oil and fry until golden brown but not burnt, leave to drain in a colander 

Blend the tomato, pepper and onions together in a blender until smooth, and then transfer to a pot to boil for 20minutes over medium-high heat.

It is possible to skip this step and just go straight to frying your stew with raw blended tomato puree, but i find that this is a longer process and the tomatoes have a raw taste to them if you do not fry them for a really long time.

In a pot over medium heat, add 2 tbsp of oil, when the oil is hot, pour in the boiled tomato puree and season immediately with knorr cube, salt and black pepper. cover pot for 4 minutes.

Add in the defrosted shrimp, these shrimp are precooked so we dont need to cook them for long again, after 2 minutes, add in your fried plantains and turn off the heat.

Stir together and taste to adjust for seasoning.

NOTE: do not season the plantains with salt before frying, because that makes the salt in the finished product a little over board, its better to adjust the salt taste when you are done.

Hope my readers in Canada had an amazing thanksgiving


Mikki said...

This looks amazing!!

I might have to try this in November (USA-Thanksgiving)

Oshkik said...

This looks so good. Can you move down to California? *wink wink* I might have to try some of this for our thanksgiving in November.

Blessing said...

Omg I want!!!!

Unknown said...

Wow... I love food. And your site looks very yum. I'm so following. I don't know if you plan on being a chief or you already are but I hope you reach great heights by God's grace.

Disqus for Design Cook Love

Subscribe to receive amazing recipes