In 2015, Brion & I spent sometime living in Cuenca, Ecuador. We had rented an apartment in the central part of the city. Over the three months we were there, I compiled a little diary of ‘recipes’ I developed, that would work for me. The criteria had to be: foods that were available, seasoning that tasted familiar and meals that could be cooked with the limited kitchen equipment and pots/pans.
Something we realized early on when shopping for various spices, was how important it was to know what the spice was called in Spanish. Such as Cumin- ‘Comino’, Marjoram- ‘Mejorana’, Ginger- ‘Jengibre’. It seems that they had most of the spices if you knew what to look for. Probably the only one that couldn’t be found was Chili Powder. When it came to Soy Sauce, even the familiar brands had a different taste. In the process of trying to replicate flavors we were used to, I decided to make my own versions.
Here’s where a little ‘recipe development’ came into play. Normally teriyaki sauce would have a little ‘mirin’ (sweet cooking rice wine) or sake in it. I was able to come up with a fairly good ‘stand in’ with a few simple ingredients. Fresh shrimp were always available at the seafood markets. You could buy half a kilo for $4.00 Canadian. Rice, as long as you were not looking for the ‘minute’ variety, was in huge supply. Anyway, to make a long story short, today’s recipe was one that became a favorite of ours during that time.
If you care to read a few more articles I have posted in my blogs about our time in Ecuador check out ‘Dutch Apple Pie’ in April 2016 & ‘Fresh Cherry Scones’ in July 2016.
| Servings |
|
- 15-30 shrimp, raw, cleaned
- 2 Tbsp soy sauce
- 1 1/2 - 2 Tbsp honey
- 1/4 cup water
- 1/2 tsp ginger
- 1/4 tsp garlic powder
- 1 cup long grain rice
- 1 3/4 cup chicken broth
- 2 small fresh zucchini, sliced in 1/4" slices
- 2 Tbsp margarine, melted
- 1/4 cup parmesan
- 1/4 tsp garlic powder
Ingredients
|
Rate this recipe!
|
- In a small bowl, marinate raw, cleaned shrimp in soy sauce, honey, water, ginger & garlic powder for at least 30 minutes or longer. Cook rice in chicken broth.
- Preheat oven to 400 F.
- In a small bowl, combine Parmesan & garlic powder. Melt margarine; toss zucchini slices in it, then coat with Parmesan mixture.
- In a round, 8" baking pan, alternate drained shrimp (reserve marinade) & zucchini slices to form bottom layer. Top with cooked rice. Drizzle marinade from shrimp over rice. Bake for 20-25 minutes.
- We really enjoyed having this meal with warm cornbread.
