Sweet and Spicy Salmon

As much as I love spices, and spicy foods, I have not ventured out of my sphere yet...hoping to be more adventurous in exotic spices, and cuisine. I cropped these photos, really focusing on the beautiful sweet, and spicy salmon, which was marinating rubbed with the spices, of hot paprika, chili powder, cumin, zest of 1 lemon, sea salt, freshly ground pepper, and rubbed 1 Tbsp. of extra virgin olive oil (to prevent from dryness, )marinated  it in the frig.  for about 25 minutes...broiled for about 6 minutes, and laced with a Tbsp of honey and the juice of 1 lemon, to finish broiling for another minute...no longer, for a 6 oz. fillet.

When you are dining alone, and you want to make a quick and healthy dinner, not to mention somewhat elegant...after all, you deserve it! Look, what just 1 nice piece of Norwegian salmon can do for you. Livens up your "thrift find" 69 cents plate...LOL...the pepperoncini, which I always like to buy a nice large jar  of and of and the amazing jar of black olives, from Peru purchased at the Latina market, the mesclum fresh salad, and the jasmine rice, which only takes 20 minutes. This truly is a 30 minute meal, from start to finish, and hardly any messy clean up...and you did it for YOURSELF!...So, start to enjoy gourmet, for 1, or 2, at home!

Moroccan Spicy Shrimp

I just love to make skewered, broiled, or grilled shrimp. So fast, so easy, it's elegant, yet casual for any occasion. With the combination of the Moroccan spice blend, and Hungarian hot paprika, you can start with a Hungarian Csardas(a folk dance)...and end up Belly dancing...your choice. These spices really kick!

Moroccan Spicy Shrimp 

18 oz. peeled and deveined shrimp, tail left on

4 Tablespoons extra virgin olive oil

juice of 1 lemon

2 cloves of garlic, chopped

1/2 teaspoon salt

2 teaspoon hot Hungarian paprika

1 teaspoon coriander

1 teaspoon ground ginger

1 teaspoon cayenne pepper

Put all the shrimps, in a large baggie, In a small bowl, mix all the ingredients, and pour over the shrimp, seal and refrigerate for about 30 minutes. Soak about 4 or 5 large bamboo sticks in cold water, for the same amount of time. skewer shrimp, as shown on photo, and broil, until they turn pink in a preheated broiler/oven, or you can grill them, which is also very nice. Should be about 40-44 shrimps. 

note: do not throw away the leftover marinade. You can brush more on top while you're broiling, or grilling, or you can heat in microwave for extra sauce. Serve with extra lemon slices, or wedges on the side.