Spice up an appetizer or small dish for a get-together. These are two versions of a similar salsa, so both vegans and pescetarians can eat together and enjoy this amazing taste together.
Portobello mushroom:
Photo: Torkil Stavdal
- 1 portobello mushroom
- 2-3 Cloves of garlic
- 1.5 -2 tbl. spoon of un-toasted sesame oil (or olive oil is fine too but then use a lower heat in the oven)
- 3-4 pieces of sun dried tomatoes
- 2 tablespoons of basil pesto.
Finely chop the garlic and sun dried tomatoes, put it in pestle and mortar with black pepper and a pinch of salt “grind” well for about a minute.
Take the stem off the Portobello mushroom and turn it bottoms up. Do not wash it but clean it with a piece of damp paper-towel. Fill the bottom with the garlic/sun dried tomato /oil mix and top it with a lid of Basil pesto.
Roast it in the preheated oven on 425 degrees for about 20 minutes. It’s done when you see the pesto on top turning slightly brown on the edges.
Cut and serve.
Photo: Torkil Stavdal
- Shrimp
- 15 raw shrimps (big kind)
- 1 Jalapeno
- 4-5 cloves of garlic
- 5 pieces of sun dried tomatoes
- 4 tablespoons of oil
Photo: Torkil Stavdal
Finely chop the garlic, jalapeno and sun dried tomatoes.
Put everything, but the shrimp, in a frying pan (cast iron is great for this) on medium to high heat for two minutes and then add the shrimp.
Cook the shrimp for 2.3 minutes on each side, just so they turn red. If you overcook them they will get chewy.
Serve whole and enjoy.
Photo: Torkil Stavdal