Summer suppers from dave & si

Spicy Shrimp Creole

Serves: 4

Prepare: 15 minutes

Cook: 35–40 minutes

400g large, peeled shrimp, deveined
Zest and juice of 1 lemon
2 tbsp olive oil
1 large onion, diced
2 celery sticks, diced
1 green pepper, diced
1 red pepper, diced
3 garlic cloves, finely chopped
400g can of chopped tomatoes
200ml vegetable stock
1 tsp Worcestershire sauce
5g butter handful of parsley,
finely chopped
Salt and black pepper

For the spice mix:

1 tsp hot paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground white pepper

1 tsp dried oregano

1 tsp dried thyme

1. Toss the shrimp in the lemon zest and some ground black pepper and set aside. Mix all the ingredients for the spice mix together and set aside.

2. Heat the olive oil in a large flameproof casserole dish or a sauté pan and add the onion, celery and peppers. Cook over a high heat for a couple of minutes, then turn down the heat and cover the pan. Leave to cook for at least 5 minutes or as long as 10, stirring regularly, until the onion and celery are translucent and everything is tender to the point of a knife.

3. Add the garlic and the spice mix to the pan and stir for a couple of minutes, then add the tomatoes. Rinse out the can with the stock, then add this to the pan too. Add the Worcestershire sauce and season with salt and pepper.

4. Bring to the boil, then turn down the heat and cover the pan. Cook for 10 minutes, then remove the lid and cook for a further 5 minutes to reduce the sauce.

5. Heat the butter in a separate frying pan, add the shrimp and cook until pink. Stir the shrimp into the sauce, then add lemon juice to taste. Sprinkle with chopped parsley, then serve with some rice if you like.

Chicken and Freekeh Salad

Serves: 4

Prepare: 15 minutes, plus marinating

Cook: up to 35 minutes

400g skinless, boneless chicken breast
or thigh meat
100g plain yoghurt
1 tbsp sumac
Zest of 1 lemon
1 tbsp za’atar
1 tbsp olive oil
Salt and black pepper

For the freekeh:

100g cracked freekeh (or 250–300g
ready-cooked)
1 tbsp olive oil
1 tsp ground allspice

For the dressing:

1 tbsp tahini

1 tbsp olive oil

Juice of 1 lemon
1 tsp red wine vinegar
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