Ingredients
 1 pound of large shrimp with head and shell on
 1 cup avocado oil for frying 
 2 to 3 scotch bonnet pepper, or habanero, or 8 chili pepper, minced  
 3 medium garlic cloves, minced  
 1 ½ teaspoon kosher salt for table salt use about 1 teaspoon

Directions

1. Rinse shrimp and drained well then add salt and mix well. Set aside for about 5 minutes. 
2. Put oil in a deep pot, add garlic and crushed pepper, and heat.
3. Once the oil is hot add shrimp to the oil, stir, and cook for about 4 to 5 minutes or until the shrimp is no longer translucent. Remove from oil and drain.
4. Serve shrimp warm or at room temperature.  

Notes 
Additionally cooking options: 
Instead of oil you can use 1 1/2 cups water with 1 tablespoon vinegar and a few pimento seed. Marinate the shrimp with the salt, pepper and garlic for about 30 minutes before adding to the pot of boiling water with vinegar. 

Pepper Shrimp and Pasta Video can be found on my YouTube Page

INGREDIENTS
Ripe tomatoes
Cucumber , cut into thick slices or chucks 
Red Onion, sliced thin
Bell peppers 
Kalamata olives
Greek Feta cheese 
Cold press Olive oil 
Dry Oregano
Red wine vinegar or lemon juice

DIRECTIONS
1.   Arrange your tomatoes, cucumber, peppers, olive and cheese in your salad bowl. 
2.  Mix 3 part oil to 1 part red wine vinegar OR Lemon juice well with 1 teaspoon dried oregano. Drizzle over salad and enjoy!
If you like you can just drizzle the oil and vinegar over the salad then sprinkle the oregano on top. 

When I was visiting Greece our salad was served with just olive oil. 

INGREDIENTS
1 pound of jumbo shrimp, peeled and deveined
1 teaspoon Kosher salt  
1/8 teaspoon Black Pepper
4 tablespoon olive oil
1/4 teaspoon Red pepper
1 small onion, finely chopped
4 garlic cloves, minced
1 large can of dices or crush tomatoes (28 ounces) (you can also use freshly chopped tomatoes)
2 tablespoon tomato paste
1 teaspoon dried oregano
Fresh parsley, chopped
1 teaspoon honey
¼ cup White wine or Ouzo
½ lemon, juiced
6 ounces feta cheese
 
DIRECTIONS
 

1. Season your cleaned shrimp with ½ lemon juiced, 1 tablespoon olive oil, finely chopped garlic, salt and black pepper. Toss well and set aside.  
2. In a cast iron skillet, or a oven proof skillet heat the remaining olive oil on medium heat and sauté the onions for 5 minutes until they start to turn golden brown.  Add garlic, pepper flakes, and oregano and cook for an additional minute or until garlic is soft.
3. Add in white wine and continue to cook for 4 minutes, add in tomatoes, honey and half the parsley. Stir well and allow to continue to cook for 10 minutes, stirring occasionally.
4. One sauce is reduced, and alcohol has evaporated taste sauce and adjust your seasoning. Stir in the shrimp and the remaining parsley. Cover and cook for 4 minutes, shrimp should begin to turn pink, remove the lid and crumble the feta cheese over the top of the shrimp dish.
5. You can continue to cook the dish on the stove top or in the oven:
   1. Stove Top Option -  Cover the skillet with the lid and continue to cook for another 5 minutes until the feta is soft and looks like it has melted.
      
   2. Oven Options – Preheat your oven to Boil (500 °F). With the lid removed from the skillet, place skillet into the oven and boil for 4 to 5 minutes. Remove from the oven and serve hot with plenty of Crusty bread and garnish with some fresh parsley.

 
 
 
On my recent trip to Greece, I came across this wonderful shrimp appetizer.  It was served with crusty bread to mop up the mouthwatering sauce. Saganaki is named after the pan in which various small appetizer dishes are prepared, similar to a cast iron skillet.   

​INGREDIENTS
 2- 3 very ripe bananas- mashed
1/3 cup coconut oil – melted
2 eggs – beaten
1 teaspoon vanilla
1 ½ cups gluten-free flour (King Arthur)
1 teaspoon baking soda
Pinch of sea salt
1/8 teaspoon nutmeg
¾  cup brown sugar
¼ cup raisin
¼ cup chopped walnuts
 
 
DIRECTIONS

1. Preheat oven to 350° F.
2. Lightly brush a loaf pan with coconut oil
3. In a mixing bowl, add your peeled ripe banana and mash until smooth.
4. Stir in your oil, vanilla, and eggs to the mashed bananas.
5. Add sugar, salt, nutmeg, and gluten-free flour. Mix batter well with a hand mix
6. Mix in the raisins and walnuts with a spatula or spoon.   
7. Pour batter into the greased loaf pan.
8. Place pan on the center rack in your oven and bake for 1 hour or unit a toothpick inserted in the center comes out clean.   
9. Allow it to cool completely before serving.  

 
TIPs
Pay attention to the banana bead because all oven varies in temperature
Once bread cools store in an airtight container or cover complete so not to allow bread to dry out.  

INGREDIENTS

1 can Pigeon Peas 15.5 oz or  (1 1/2 cup of cooked dry gungo peas (pigeon peas)
¼ cup coconut cream 
2 scallions, chopped
1 -2 garlic clove, finely chopped
3 thyme sprigs
1 tablespoon coconut oil
1 Habanero pepper
3 cups long-grain white rice
3 cups water
2 teaspoon salt
1/8 teaspoon black pepper

DIRECTIONS

1. Add water, peas, coconut cream, garlic, scallion, salt, black pepper, thyme and coconut oil to a large sauce pan and bring to a boil, stirring frequently. 
2. Add rice and whole habanero pepper and return to a boil. Do not cut or break the pepper while it’s cooking in the pot unless you want the dish to be very spicy.  Water level should be about 2 inches above the rice. Stir once or twice during the cooking process and continue to cook on high for 2-3 minutes. 
3. Reduce heat to low, cover and let simmer for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. Lift your rice with a fork and discard the thyme stem before serving 

Tip
A Rice cooker is the best pot to use to make this dish. 

INGREDIENTS
 2- 3 pounds of chicken, cut into 8 pieces
1 lime, juiced
2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 to 2 tablespoon Curry powder
1/2 teaspoon cumin seed – optional
1 teaspoon ginger, grated or chopped fine (optional)
4 garlic cloves, minced
1 small yellow onion, chopped
2 scallions
1 medium potato, peeled and diced into 1-inch and 2-inch pieces 
1 habanero or chili pepper
1 cup water 
2 tablespoon oil 
 
 
DIRECTIONS
1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt and black pepper. 
2. In a large pot, heat oil over medium heat. Add cumin seed and heat until brown. Add curry, stir for about 30 seconds, add half onion, 1scallion, ginger and garlic, and continue to cook for an additional two minutes. Add chicken and stir for a minute, then add potatoes and water. Stir well and bring to a boil and continue to cook on high heat for 10 minutes. Reduce heat and simmer on medium-low for 20 minutes. Add additional water if needed. Stir occasionally and taste and adjust your seasoning as needed. Add more water if required. during the last 10 minutes add the remaining onion, and scallion. 
5. Once the chicken is tender, remove it from heat and serve with Roti and or rice. 
 
Additional Options to expand on your curry dish 

1. Blend a hand full of cilantro leaves with a small amount of water and add to your curry before adding the chicken.  During the last 10 minutes of cooking add an addition sprinkle of fresh cilantro leaves. 
2. Add 1 cup of coconut milk to your curry instead of water. with 1/4 cup of water. 
3. Add 1/2 cup of chickpeas after you add the chicken and potatoes to the pot. 
4. Jamaican-style curry -  add thyme, scallion, and pimento seed after you add your chicken to the pot.  You can also add some carrots along with your potato.