Inns usually recreate that old world feeling of warmth and antiquity. The baroque carvings that framed the hallway, and the scent of century old, creaking wood offers a rich history and a cool, vintage vibe. The exterior is most often Victorian inspired with chipped, white paint on the balusters and pillars, and an aged, washed-down earthy color on the entire facade.
We patronize bed and breakfast inns most of the time because of the homey feeling “away from home”… and I mean small houses with limited rooms. We adore the ornamental decors and the classic facilities such as the old heater that looks like a giant accordion and the antique, rustic furniture. There’s also the door knob with a see through key hole that provides an excellent view for peeping toms. And even peeping toms are way too archaic!
Hence, this dish is a tribute to the warmth and homey feeling of the Victorian houses we stayed in in Toronto, the firehall inn in Niagara and to the grandiose Victorian houses who stood the winds of change. The relevance may be a little off, but hey, you can’t contain and divulge certain life experiences and memories into 1 post.
Baked Shrimp
3 cups peeled, raw shrimps
2 big, plump tomatoes, sliced into cubes
5 cloves garlic, minced
1 medium onion, chopped
2 tbsp. cilantro
cheese to sprinkle on top – feta or mozzarella
ghee
salt and pepper to taste
- Pre-heat oven to 350 degrees.
- Saute onion and garlic in ghee until you get the essences blended in. Add shrimp, season with salt and pepper, and stir until half cooked.
- Place shrimp in a baking/oven dish and set aside.
- Pan fry tomatoes and cilantro for a few minutes, season with pinch of salt if desired, and pour over shrimp.
- Sprinkle the grated (or crumbled for feta) cheese on top and put inside oven.
- Bake for 6-8 minutes depending on size of oven and texture desired.
Almost gone
