Recipe of the Week!

Restaurants in Montreal have officially reopened!  Montreal is known for his incredible restaurant scene!  Second to New York City, Montreal has the most restaurants per capita.  There are over six thousand restaurants on the island of Montreal!  Montreal is also one of the most multicultural cities in the world and this diversity can also be found in the restaurants we have.  Whatever you are in the mood for and whatever your budget, you will find the perfect restaurant to suit your taste.  Unfortunately, not all the restaurants that we have come to love in Montreal survived the pandemic.  They simply could not afford to stay closed for so many months.  The restaurants that did manage to reopen must enforce physical distancing in their establishments so they can only accommodate a certain number of guests at one time.  The good news is that patios are very popular in Montreal!  Most restaurants have a terrace with seating outside.  During this crisis, most Montrealers have said that they feel more comfortable dining outside.  They feel the virus does not spread as easily outdoors.

One of my favourite type of restaurant is tapas style.  I love getting many different sharing dishes served in small portions.  It makes the dining experience so much more fun and entertaining.  Getting a taste of a variety of beautifully prepared dishes is what I look forward to.  So in celebration of Montreal’s tapas restaurants, I am happy to share with you my version of Gambas Bravas.  This dish was inspired by my favourite tapas restaurant found in the Gay Village.

For this recipe you will need:

1 pound of large shrimp, peeled with the tail left on

1/2 cup of panko bread crumbs

1/2 cup of flour

2 eggs, beaten

1 tablespoon of paprika

the juice of 2 limes

1 tablespoon of tomato paste

2 cloves of garlic, minced

1 teaspoon of Cajun spice

a couple of dashes of hot sauce

1/2 cup of olive oil

1 bunch of chives, finely chopped

salt and pepper to taste

Clean your shrimp and leave the tail on.  Create an assembly line for the shrimp by dipping them in flour, then in the egg mixture, and next in the panko bread crumbs.  Heat your olive oil in a deep frying pan.  When the oil is hot enough, lower the temperature of the oil to medium-high.  Place the shrimp a few at a time in the oil and turn until browned on each side.  When ready, place on a dish lined with paper towel.

In a bowl, mix together the mayonnaise, lime juice, tomato paste, garlic, paprika, Cajun spice, hot sauce and salt and pepper.  Mix well until very well blended.  Pour this mixture over the breaded shrimp and top with finely chopped chives.  I hope you will give my recipe a try!  We will be posting the recipe on Microsoft Teams where you can access your English or French online lessons with EC Virtual.

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