Garlic Shrimp 

Except for shucking the shrimp this is a fast and easy appetizer. 

1/2 cup extra-virgin olive oil

6 cloves garlic, slivered

1 bay leaf

Pinch cayenne

1/4 teaspoon paprika

1 pound large (21/30) shrimp, peeled

Salt

Chopped fresh parsley leaves, for garnish

Lemon wedges

1.  Put the oil in a skillet and heat on a medium setting. About a minute later, when the oil is warm, add the garlic, bay leaf, cayenne, paprika and cook until fragrant, 2 to 3 minutes. 

2.  Raise the heat to high and add the shrimp; cook, stirring occasionally, until cooked through, about 5 minutes. 

3. Transfer the entire contents to a shallow bowl, season to taste with salt, and garnish with chopped parsley and lemon wedges. Serve warm or at room temperature. 

Eggs with Creamy Leeks

serves 2

2 T olive oil
1 small leek, chopped, discard the very green parts

2 cloves garlic, minced
1 T butter
2 eggs
1/4 c chopped basil
3 T heavy cream (or to taste)
salt and pepper, to taste

In a small sauce pan, heat olive oil over medium heat. Add leek and garlic, and sauté 5-7 minutes, until golden brown. Add the cream and set aside.

Heat a non-stick skillet or a regular skillet greased with a small amount of butter or cooking oil at medium heat.

Break eggs and add to the skillet.

Immediately reduce heat to low.

Cook slowly until whites are completely set and yolks begin to thicken but are not hard. Turn eggs gently to cook both sides.

Top each egg with leeks, basil, and  heavy cream mixture.  

Add salt and pepper, to taste. Serve immediately.

Fish w Soy Butter and Ginger Sauce

Time: 15 minutes 

Use any firm white fillets you like here, from sea bass to red snapper or grouper.

Salt and black pepper

3 tablespoons  corn or canola oil

4 (6-ounce) skinless fillets black sea bass, red snapper, or the like

2 tablespoons butter

1 tablespoon minced garlic

1 teaspoon minced green onions

1 tablespoon peeled and minced fresh ginger

2 tablespoons soy sauce

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1.  Preheat the oven to 200°F. Preheat a large, heavy skillet over medium heat. Season the fillets with salt and pepper and add the fillets to the skillet. 

2.  Brown the fish on 1 side for a couple of minutes, then turn and brown on the other side, another minute or two. Remove the skillet from the heat and transfer the fish to a plate (don't worry if it's done); put the plate of fish in the oven to keep warm. 

3.  When the skillet has cooled slightly, return it to the stove over medium heat. Add the butter and, when it melts, the garlic, onions and ginger. About 30 seconds later, add the soy sauce and 1/4 cup water and stir to blend. Return the fillets to the skillet, along with any of their accumulated juices. 

4.  Turn the heat to medium and cook the fillets for a total of about 4 minutes, turning 3 or 4 times. (If at any time the pan seems to dry out entirely, add 2 or 3 tablespoons water.) At this point, the fish should be done (a thin-bladed knife inserted into its thickest point will meet little resistance). Serve with the pan juices spooned over the fish. 

4 servings