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Welcome back! I hope you all had a great couple of days surrounded by family, friends and great food. We spent this holiday season in Moose Jaw, Saskatchewan. Yes, that’s a real place!

Our town mascot is…

you guessed it…

A giant moose!

I think you can all imagine what kind of mischief teenager’s can get into with a giant Moose as a mascot.

This is my husbands first time to Moose Jaw, so I’ve been taking him around town and showing him my stomping grounds. Luckily in a town of 35 thousand, the tour won’t take very long! We won’t be returning home to Vancouver Island for a few days, but until we return, I’ll leave you with these spicy garlic prawns.

For those of you thinking about New Years, this little appy is the perfect starter for your guests if you’re doing any entertaining to bring in the New Year. The best part about these prawns is that they are super fast to make, somewhere between 5 to 10 minutes to put together, and leave you with even more time to visit with your guests!

The avocado sour cream can be made a day in advance making this a quick 5 minute New Years Eve appetizer.

These would be beautiful displayed in Chinese soup spoons or serve with toothpicks and the dip on the side. If you increase the amount of oil by a couple of tablespoons, there would be lots of oil to be sopped up with crusty spelt or sour dough bread.

Spicy Garlic Prawns

  • 1 lb, 26/ 30 count prawns (or any size you like)
  • 1 tbsp olive oil
  • 1/2 tsp Spanish spicy smoked paprika
  • 1 chili, seeded and finely chopped
  • 2 garlic cloves, minced
  • 3 tbsp olive oil

Peel the prawns leaving the tails on. Pat dry with a paper towel. Place the prawns in a bowl, add 1 Tbsp of olive oil and the paprika. Toss the prawns until they are well coated with the oil and spice. If your paprika isn’t fresh, you may need slightly more to achieve the smoky, spicy taste. Heat up an extra large skillet over high heat. If you don’t have a pan large enough for all the prawns, simply cook them in  batches. Add 3 Tbsp of oil to the pan, the chili and the minced garlic . Add the prawns making sure they are in a single layer. Cook the shrimp for 2 minutes, flipping them to cook both sides. Stir frequently to keep the garlic from sticking or burning. Cook until the prawns are no longer opaque and the prawns start to curl. Put the prawns in a serving plate and serve with Avocado Sour Cream.

Avocado Sour Cream

  • 1 avocado
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice, fresh
  • salt and pepper to taste

Cut the avocado in half and remove the pit. Put the flesh of the avocado into a bowl. Add the sour cream and the lemon juice. Mash the two together. Using an emulsion blender will give you a smooth consistency or mash with a fork for a more rustic look. Season with salt and pepper.

I like to score the avocado before scooping it out to make a quick job of the mashing process

New Years Eve Recipe Round-Up

Are you having friends over on New Years Eve? Do you have some good ideas about what you’ll be serving? I want to invite you all to share your appetizer and New Years Eve real food ideas. I’ll be putting together a series of posts over the next week for a tapas style party.  If you’re interested in sharing some of your previous or upcoming posts for feeding a group of people on New Years Eve, then please insert the link in the comment section or email me at beyondthepeel at gmail dot com. I’ll include the link and a photo on Dec 30th for anyone looking for last minute ideas. Remember, if you’re sharing recipes, they have to be real food recipes please.

 

I’m sharing this with Slightly Indulgent Tuesdays, Beauty and Bedlam, What’s Cooking Wednesdays, Real Food Wednesdays and Gluten Free Wednesdays and Fat Tuesdays.

 



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