Perfect Shrimp Recipe

With a tasty mix of garlic, paprika, and lemon juice, this shrimp recipe always makes shrimp that is perfectly cooked. It's quick and easy to make, so it's great for busy nights during the week or for special events.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

Add the shrimp to a large bowl and mix in the minced garlic, paprika, salt, and black pepper

Do this until the shrimp are well covered

Set a skillet over medium-high heat to warm it up

In a single layer, add the shrimp

Cook for two to three minutes on each side, or until they turn pink and opaque

Drops of lemon juice and chopped parsley should be put on top of the cooked shrimp

Carefully toss to mix

Serve hot, and if you want, top with more parsley

Easy Kelewele - Spicy Fried Plantains

Kelewele is a popular West African street food made from spicy fried plantains. This easy recipe brings the delicious flavors of Ghana to your kitchen with a blend of aromatic spices.

Ingredients:

• 4 ripe plantains
• 1/4 cup vegetable oil
• 2 tablespoons ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Instructions:

Cut the ripe plantains into bite-sized pieces after peeling

Mix the ground cloves, ground nutmeg, ground cinnamon, cayenne pepper, paprika, ginger paste, and garlic paste in a mixing bowl

Coat the plantain chunks thoroughly by tossing them in the spice mixture

In a frying pan, heat the vegetable oil over medium-high heat

When the oil is hot, add the seasoned plantains to the pan with caution

Fry the plantains for 5 to 7 minutes, turning them occasionally, or until they are crispy and golden brown

After taking the fried plantains out of the pan, use paper towels to absorb any leftover oil

Enjoy your hot Kelewele after serving!

5-Ingredient Vegan Peanut Butter Blondies

There are only 5 simple things you need to make these soft and chewy vegan blondies. They're great for a quick and tasty sweet treat!

Ingredients:

• 1 cup peanut butter
• 1 cup coconut sugar
• 1/2 cup oat flour
• 1/4 cup almond milk
• 1/2 tsp baking powder

Instructions:

Set the oven to 350F 175C and heat it up

Put peanut butter, coconut sugar, oat flour, almond milk, and baking powder in a bowl

Mix the ingredients together well until a thick batter forms

Smooth the batter out in an 8x8-inch baking dish that has been greased

Put it in the oven and bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean

Let the brownies cool all the way down before cutting them into squares

Chocolate Fudge Sauce

Indulge in the rich and velvety goodness of homemade chocolate fudge sauce. This luscious sauce is perfect for drizzling over your favorite crepes, ice cream, or desserts. It's quick and easy to make, and it will elevate your crepe experience to a whole new level of decadence.

Ingredients:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

In a saucepan over low heat, combine the semisweet chocolate chips, heavy cream, and unsalted butter

Stir continuously until the chocolate and butter are fully melted and the mixture is smooth

Add the granulated sugar and cocoa powder to the saucepan

Continue to stir until the sugar is dissolved and the mixture thickens slightly

Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt

Mix well

Allow the chocolate fudge sauce to cool for a few minutes before using it as a topping for your crepes

Flower Bouquet Cake Pops

For a charming and tasty treat, make Flower Bouquet Cake Pops. These cake pops are decorated to look like a colorful bouquet of flowers.

Ingredients:

• 1 box of cake mix flavor of your choice
• 1/2 cup of frosting flavor that complements the cake
• 1 package of candy melts assorted colors
• Lollipop sticks
• Assorted flower-shaped cookie cutters
• Edible markers
• Edible glitter
• Small fondant leaves

Instructions:

Follow the directions on the box to bake the cake, then let it cool completely

In a large bowl, break up the cooled cake into small pieces

Mix the frosting into the cake crumbs until everything is well mixed

Use the flower-shaped cookie cutters to press small amounts of the mixture into them

Put a lollipop stick in the bottom of each cake shape

Put the cake pops on a baking sheet and freeze them for 30 minutes to make them firm

Follow the directions on the package to melt the candy melts in separate bowls

Dip each cake pop into the candy melts that have been melted, and then tap off any extra

While they dry, put the sticks in a foam block or a cake pop stand

You can make the cake pops look like flower petals and centers by drawing on them with edible markers

Some edible glitter can be put on top of the cake pops to make them look fancy

To make the cake look like flower leaves, put small fondant leaves between the cake and the stick

Wait until the candy melts are completely hard before you serve them or package them

Roasted Beet and Carrot Salad with Beet Green Salsa Verde

This Roasted Beet and Carrot Salad with Beet Green Salsa Verde is a vibrant and flavorful dish that celebrates the earthy sweetness of roasted beets and carrots. The fresh and zesty salsa verde made from beet greens adds a burst of color and flavor to the salad. It's a perfect combination of textures and tastes that will impress your family and friends.

Ingredients:

• 3 medium beets, peeled and diced
• 3 medium carrots, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups beet greens, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 clove garlic, minced
• 2 tablespoons capers
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese optional
• 1/4 cup toasted pine nuts optional

Instructions:

Preheat your oven to 400F 200C

In a bowl, toss the diced beets and carrots with 2 tablespoons of olive oil, salt, and pepper

Spread the coated beets and carrots on a baking sheet in a single layer and roast for about 30 minutes or until they are tender and slightly caramelized

Remember to toss them halfway through for even cooking

While the vegetables are roasting, prepare the salsa verde

In a food processor, combine the chopped beet greens, parsley, cilantro, minced garlic, capers, and red wine vinegar

Pulse until well combined

With the food processor running, slowly drizzle in the 1/4 cup of extra-virgin olive oil until the salsa verde is smooth and well blended

Season with salt and pepper to taste

Once the roasted beets and carrots are done, remove them from the oven and let them cool slightly

To assemble the salad, arrange the roasted beets and carrots on a serving platter

Drizzle the beet green salsa verde over the vegetables

If desired, sprinkle with grated Parmesan cheese and toasted pine nuts for added flavor and texture

Serve the roasted beet and carrot salad immediately as a delicious and nutritious side dish or main course

Enjoy!

Low Carb Pickled Red Onions

You can add these tangy, low-carb pickled red onions to salads, sandwiches, tacos, and other foods. It's simple to make them, and they taste great and add color to your keto meals.

Ingredients:

• 2 medium red onions, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1 tablespoon erythritol or preferred low-carb sweetener
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon mustard seeds

Instructions:

In a small saucepan, combine apple cider vinegar, water, erythritol, salt, peppercorns, and mustard seeds

Bring the mixture to a boil over medium heat, stirring until the sweetener and salt are dissolved

Place the thinly sliced red onions in a glass jar or container with a tight-fitting lid

Pour the hot pickling liquid over the onions, covering them completely

Let the pickled onions cool to room temperature, then seal the jar tightly and refrigerate for at least 1 hour before serving

The pickled onions will keep in the refrigerator for up to 2 weeks