Nachos de Camarones – Nachos with Shrimps


Nachos are a quite trendy food in USA, but here in Europe they don’t appear very often on our tables. It is said that “Europeans don’t know what nachos are”!

That’s may be possible, I only had nachos as I visited Mexico (Baja California Sur)!  What are nachos?

You many look at the history of them here:

My personal interpretation of nachos: tortilla chips (tostadas) from the oven topped with different ingredients and a melted cheese-sauce. From this point of view we may experiment on this theme and we can add the ingredients we love.

This was my spontaneous recipe, enjoy and try your variation!

Nachos de Camarones – Nachos with Shrimps

  • Servings: 2-3
  • Difficulty: easy
  • Print

You need: 

  • 12 cherry tomatoes
  • 1 teaspoon oil (I use olive oil)
  • 250 g shrimps, deveined and peeled
  • 1 tablespoon Mexican spice mix
  • Smoked paprika to taste
  • 2 tablespoons oil (I use olive oil)
  • 1 small onion, chopped
  • 2 red pepper, chopped
  • 2 garlic cloves, chopped (quantity to taste)
  • 2-4 tablespoons of heavy cream or sour cream
  • 1 small jalapeño chili, sliced (quanity to taste!) or chili flakes
  • 3 cups tortilla chips
  • 100 g shredded Cheddar cheese (much more if you want or like!)
  • 1 tablespoon fresh cilantro chopped


  1. Place the cherry tomatoes into an oven safe mold, toss with 1 teaspoon oil and place under the broiler until the skin of the tomatoes begins to take a few darker places. Check from time to time. Remove from the oven and transfer the tomatoes into a small bowl or dish.
  2. Set the oven to 180°C
  3. Toss shrimps with Mexican spice mix and smoked paprika in a small bowl.
  4. Heat the oil in a non-sticky skillet and fry the onion with the red pepper and the garlic for about 5 minutes.
  5. Add the seasoned shrimps, the cream and fry for about 1-2 minutes to heat them up. Set aside and keep warm.
  6. Season with the jalapeño.
  7. Adjust tortillas chips in an oven and microwave save mold and top with broiled tomatoes, shrimps and pepper mixture.
  8. Sprinkle with cheese.
  9. Place in the oven until cheese is melted and the borders of the tortillas begins to turn dark. If necessary place the dish into the microwave until cheese is completely molted.
  10. Top with fresh cilantro and if needed with more fresh onion and serve immediately



Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts


This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!



Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Difficulty: easy
  • Print

You need


  • 300 g rice noodles (or other noodles if not available)


  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)


  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.


Shrimps Saganaki with Vegetables – γαρίδες σαγανάκι με λαχανικά


In Greece the most famous saganaki is the cheese saganaki or Tyri Saganaki a dish that you can find as appetizer in many restaurants.  There are many other saganaki recipe one of them is the delicious  shrimps saganaki ( γαρίδες σαγανάκι, garides saganaki) recipe shrimps and Feta cheese.  We should also mention the mussels saganaki (μύδια σαγανάκι, midia saganaki), calamari saganaki (Σουπιές σαγανάκι, supies saganaki), eggplant saganaki (Μελιτζάνες σαγανάκι, melitzanes saganaki) and many more recipes with vegetables (as Σαγανάκι με λαχανικά χωριάτικο και ανθότυρο, vegetables saganaki with white cheese).

What is a saganki? These kind of dishes have been named by the small frying (saganaki = diminutive of sagani) pan used to prepare this delish, these metal frying pan are provided by one or two handles (no wood or plastic handles) and are suitable for the stove as well for the oven. “Sagan” comes from the Turkish word sahan ‘copper dish’, itself borrowed from Arabic صحن (ṣaḥn).

The same phenomenon happened with the word “paella” (Spanish, and “tiella” (Italian,

Today as I was coming home from work started to plan our supper. We had quite warm days during the last two weeks, but evening, after sun disappeared, we feel that the winter is approaching and I wish a warm place. And what’s the best? The fireplace, the chimney! OK, and how with the dinner? No problem, I’m used to handle with the fire and I will prepare the dinner on the open fire.  It was in that way that I created this recipe, an almost summer recipe, with summer vegetables, with shrimps and with the heat of the fire.

I have a paella pan, which is perfect for 3-5 persons and I can use this as saganaki (or sagani, as it is not “small”).

In the freezer I had a portion of shrimps, the vegetables were already at home and I also had a great homemade bread which was perfect to be combined with this dish.

The flavor was fantastic and smoked component made this dish even better.

If you don’t have a chimney, you can work on the stove top and after adding the feta and shrimps, place pan in the preheated oven. I suppose that with the BBQ may work as well, if provided of lid.

Shrimps Saganaki with Vegetables

  • Servings: 4-6
  • Difficulty: medium
  • Print



You need:

  • 3 tablespoons olive oil
  • 4 big onion, sliced
  • 4 garlic cloves, chopped
  • 1 big eggplant, diced
  • 1 zucchini, diced
  • 1 red pepper, sliced
  • 1/2 cup dry white wine
  • 1 cup salted water
  • salt and pepper, to taste
  • 200-300 g feta, crumbled
  • 24 medium shrimp, deveined


This procedure had been performed on the open fire, you can prepare the recipe on the stove (or in the oven under the broiler) and from step 7 in the preheated oven (220°C/430°F) or continue on the stove covering the pan with a lid.

  1. Heat oil in a fireplace proofed skillet as a paella pan.
  2. Add onions and stir fry until they change the color.
  3. Add garlic and eggplants. Stir fry until they start to turn soft
  4. Add zucchini and peppers, stir fry again for about 5 minutes.
  5. Add salted water and cook until zucchini becomes to turn soft, but not too much.
  6. Add salted water, season with salt and pepper and bring to boil.
  7. Now it’s time for the last step: add crumbled feta and shrimps. When the shrimps turn pink, the saganaki is ready! Enjoy with bread!


  • Broth instead salted water
  • In not on the fire add little smoked paprika
  • Vegetables of your choice, roasted cherry tomatoes are wonderful
  • Replace with water
  • Add ouzo
  • Eggs instead of shrimps (for vegetarians)
  • Prepare in the oven on single ramequins molds
  • Combine with noodles
  • Top with parsley
  • Serve with lemon wedges

This slideshow requires JavaScript.

Risoni Paella with Shrimps and Artichokes


From time to time I prepare a paella with rice but last year during my vacations in Andalusia I saw paellas with pasta as well. Finally, after about one year, I decided to try this with risoni (orzo pasta) and now I know that this is wonderful variation that merits to be taken in consideration for every kind of paella as well.

I prepared this form scratch with the ingredients I had on hand and the result was fantastic!

Risoni Paella with Shrimps and Artichokes

  • Servings: 2-3
  • Difficulty: easy
  • Print




You need

  • 1 tsp of olive oil
  • 1 onion, sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup risoni (orzo pasta), o other small pasta
  • 1/4 cup of white wine
  • 3 1/2 cups chicken broth
  • 1 pinch of saffron threads
  • Smoked paprika, to taste
  • Salt and pepper, to taste
  • ½ cup of frozen peas or frozen green beans (if using green beans add them already with the stock!)
  • 1 small can of artichokes hearts, quartered
  • 12-16 shrimps


  1. Heat olive oil in a wide non-sticky skillet and fry onion and red pepper until onions are translucent.
  2. Add risoni and roast for a few minutes.
  3. Add wine and cook until adsorbed.
  4. Add chicken broth, saffron and paprika and season with salt and pepper. Cover and let simmer stirring from time to time.
  5. After 10 minutes add peas, stir. Add salted water or little white wine if during cooking time all the liquid is adsorbed and the dish would turn too dry.
  6. Just before pasta is cooked (cooking time depends from the kind and size of the pasta) arrange artichokes and shrimps.
  7. Cover and cook until pasta is done and shrimps turn pink and are done.

Prawn in Rich Yogurt Curry Sauce

Prawn in Rich Yogurt Curry Sauce

With the recent discovering of always new recipes, we have come to search for new and forget the good oldies.  There is, indeed, no intrinsic reason why we should ALWAYS try new recipes and look only forward. Remembering should be given precedence over forgetting; in my case already proofed recipes should be checked again and made again. Writing down these recipes is a way to prevent forgetting about them and passing them further to my children and my friends.

For this reason, I made this curry with minor changing again and doubling the sauce. Definitely worth to make it again!

Focus in this recipe is the creamy sensual sauce that should be enjoyed with chapattis eating with the fingers!

Let me start the description of this recipe with the preparation of the ingredients because this dish is quick done.  Be sure you have the chapattis ready on time as well!

Prawn in Rich Yogurt Curry Sauce

  • Servings: 4
  • Difficulty: easy
  • Print


Prawn in Rich Yogurt Curry Sauce

You need

  • 500 g large shrimp (big prawn, peeled, frozen or fresh)
  • 2 tablespoon vegetal oil
  • 1 spring onions, sliced
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon ginger, peeled and finely chopped
  • 1 chili, hot red thinly sliced
  • 3 tablespoons tomato puree
  • 1/2 lime, juice only
  • 1/2 cup Greek yogurt
  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon salt or to taste

To serve with:

  • Chapatti
  • Additional Greek yogurt
  • Sautee vegetables or other vegetable dish of your preference


  1. Wash peel and clean shrimps, set aside.
  2. On small plate place spring onion, shallot, cloves ginger and chives.
  3. In a small bowl combine tomatoes purée, lime juice, Greek yogurt, water, cornstarch, garam masala and turmeric.
  4. Heat oil in a frying pan add the ingredients from the small plate (spring onion…).
  5. Stir fry until fragrant, this takes about 4 minutes.
  6. Add prawn and cook stirring from time to time until they change the color on both side, this takes about 3 minutes.
  7. Add the content of the small bowl (tomatoes puree…) and let it cook until it begins to bubble.
  8. Add cilantro stir, add salt to taste.
  9. Serve immediately with warm chapattis and additional yogurt. Garnish with cilantro leaves.

Shrimps and Broccoli Stir Fry

Shrimps and Broccoli Stir Fry

A quick and delicious Chinese dish to serve in combination of other Asian dishes.

No leftovers for sure!

You need

  • 4 cups small broccoli florets
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon minced garlic, or to taste
  • 1 tablespoon minced peeled fresh ginger
  • 400 g peeled and peeled and deveined shrimp (tail on if you like)
  • 2 tablespoons flour
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 5 tablespoons dry sherry
  • 2 tablespoons dark soy sauce
  • Few drops roasted sesame oil
  • 1 teaspoon brown sugar


  1. For this dish you need a lot of finely chopped garlic
  2. Broccoli divided into rosettes and cut into bite size pieces.
  3. Defrost shrimps and absorb water with paper towel.
  4. Coat shrimps with flour, chili powder, pepper and salt.
  5. Boil broccoli in salted water for a few minutes, don’t overcook them!
  6. Heat oil and butter in a skillet.
  7. Fry garlic and ginger for 2 minutes and add shrimps before garlic begin to turn brown. Turn shrimps after to fry on the other side.
  8. Add dry sherry, soy sauce and a few drops sesame oil.
  9. Add brown sugar.
  10. Add broccoli when liquid is evaporated and stir gently to coat.
  11. Transfer to a plate and serve.

Shrimps on Pineapple Planks with Couscous

Shrimps on Pineapple Planks with Couscous 1

Arranging this cute Pacific Northwest recipe like flowers or shining suns you will get back a lot of smiles. This is an attractive dish or better combination of recipes for a healthy and light exotic full meal during summer days.

You need

Shrimps and planks

  • 1 fresh pineapple, peel removed and sliced into 8 rounds
  • 40-50 shrimps, cleaned
  • 1 tablespoon BBQ sauce
  • 4 cherry tomatoes, halved


  • 1 cup couscous
  • 1 teaspoon salt
  • 1 lime, grated peel only


  • 1 lime, juice only
  • 1 tablespoon oil
  • 1 teaspoon honey
  • 1-2 chili, not too hot chopped or sliced
  • alt and pepper, to taste


  1. Prepare pineapple and place them on a try with parchment foil.
  2. Toss shrimps with BBQ sauce and place them on the pineapple slices. Top with a halved cherry tomato.
  3. Heat broiler.
  4. Cook couscous with salt and water according package directions, add lime zest and make fluffy with your fork.
  5. Meanwhile place the topped pineapple slices under the broiler. Broil not to neat the heat source until for about 5-7 minutes and shrimps are through and shrimps will begin to brown.
  6. Mix the ingredients for the dressing, adjust with salt and pepper.
  7. Arrange the topped pineapple slices and couscous on the plates and drizzle with the dressing.

Shrimps on Pineapple Planks with Couscous 2