“A record is just a snapshot of where you are at any time.” ~ Norah Jones
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
We had a busy weekend… among other things, we celebrated John’s birthday early with dear friends. Linda made a scratch opera cake (7 layers!!)… it was beautiful and tasted amazing! Â After that we went to hear Norah Jones in concert… which was even more amazing!!
RECIPE OF THE WEEK
I am not going to publish the recipe for the opera cake because I know I will never make it and figure others can find it online if they want to… just know it is a long process! Â What I will publish is the main dish they served for dinner… Shrimp Barka. I had never heard of it before but it was a great one-dish meal. Thanks for sharing, Linda!
SHRIMP BARKA
recipe from Linda Vokes
- 4 tablespoons olive oil
- 3 medium red onions, thinly sliced
- 4-6 cloves garlic, minced
- 5 very ripe and juicy tomatoes, chopped coarsely
- Salt & pepper to taste
- 1/2 cup finely chopped fresh basil
- 15 pitted dates (1/2 cup), cut crosswise in thirds
- 3 tablespoons shredded coconut
- 1/2 cup half & half
- 1 pound medium shrimp (16-20), shelled & deveined
- 2/3 cup grated Parmesan cheese
- 2 1/2 cups cooked basmati rice
In a large pot, heat olive oil over medium heat. Add onions and saute until wilted, about 10 minutes. Add garlic and continue sauteing, stirring frequently to prevent sticking, for 2 minutes longer. Cover and cook for about 5 minutes.
Add basil, dates and coconut and reduc heat to medium. Cook uncovered, stirring occasionally, for 5 more minutes. Add the half and half, cover and cook for 3 minutes.
Add shrimp to sauce. Cook covered until shrimp turns pink, about 5 minutes. Stir in the cheese, then the rice and serve immediately.
Sharlene Hensrud, RE/MAX Results – Email – Minneapolis Realtor Who Cooks
