Recipes

We had a fabulous time sharing with two families Monday night about our journey to Spain.  The best part of partnership development is that it requires us to make time with people a priority.  I know that sounds crazy that I would say that, but in our busy life we often allow relationships to fall to the bottom of the priority bucket.  It's always a priority in our mind, but not often a priority in our calendar.

 

Each time we share there are different "ah ha" moments and I try to pass those on.  Monday night the moment was when one of the families realized they could be a monthly partner by giving annually.  Their income allows for them to give once a year, so they thought that just meant giving special gifts.  But actually, they can commit a certain amount of money to be given at a certain time each year and SEND will divide it by 12 and make it a monthly faith promise.  For example, perhaps they receive a bonus every February (or tax refunds, profit sharing, a month off a regular payment, .....).  They can turn in a faith promise now for any amount, but we'll use $600 as an example.  On the form they indicate they are going to give $600/year beginning in February.   As soon as that form is received SEND credits our monthly faith promises with $50 and we move one step closer to leaving.  When February comes around they give their $600.  Works great for everyone involved!  Maybe this is you - you can make a faith promise that is based on monthly, quarterly, annually, or any other combination above that works for you.  SEND knows how to figure out the rest.

 

 

One of the recipes I made this time was Garlic Shrimp Tapas - they were a hit! - so I am sharing the recipe.

 

Ingredients:

• 1 lb shrimp, 25 count to a pound
• 4 large cloves of garlic, finely minced
• 1 tsp sweet Spanish paprika
• 1 tsp red pepper flakes
• 2-3 oz of cognac (you may substitute dry sherry instead) - I used dry sherry (found near vinegar at grocery store)
• 1/4 cup virgin olive oil
• 3 tsp chopped fresh parsley
• 1 lemon for juice
• 1 Baguette

 

Preparation:

 

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.  (I bought peeled and deveined raw shrimp at SAMS)

 

In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!

 

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

 

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

 

Serve with fresh bread.

 

Serves 4 for appetizers. If preparing for a main course, double the recipe!