Susen's Kitchen Corner: JUMBO PRAWNS & ARTICHOKE FAJITAS

INGREDIENTS:
1/2 of Jumbo Shrimp
3 garlic cloves
A bunch of cilantro
1 cup of marinated artichoke hearts.
1 Tablespoon brown sugar
1 Tablespoon hot chili garlic sauce.
1 Teaspoon cinnamon
2 Tablespoon olive oil
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1 Red bell pepper.
1/2 White onion
1/2 Teaspoon basil
1/2 Teaspoon cinnamon
1/2 Teaspoon paprika
1/2 Teaspoon turmeric
4 leaves sage

Take the stems off the cilantro and cut up the garlic and mince as good as you can. You don't have to be perfect.

Thawing out the Jumbo shrimp in water about 15 to 20 mintues. Take note that these are not devein shrimp and the shell a much harder.

Put in a small pan olive oil, cinnamon and brown sugar. Turn to medium high and bring to a bubble then turn to low.

Next add the cilantro and garlic and return to medium high stir in and cook until the mixture begins to bubble, then shut off and take off the burner.

The Shrimp. The dark spot in the middle is the large intestines, all it is seed weed. Here is what you do. First carefully crack the shell and carefully pull off the legs and make sure you crack the part just before the tail, their is meat in their you don't want to lose. After all the shell is removed.

Turn the shrimp's back toward you and you should be able to see a large dark vein ( sounds nicer) inside the back. That is what we need to remove. Very carefully slice the back open, right down the middle. You can see the vein on my finger, pull it out and discard. Remember it's just sea weed it won't hurt if you miss some and leave it in. Some of the shrimp I had when I split the back I could not find it at all. When the head is removed it comes out with the head. So if it's not their it's not their.

Return the pan to the burner and place the jumbo shrimp in the sauce. Turn the burner to low and keep it on low. Several times during cooking I removed it off the burner to ensure it won't over cook.

Turn shrimp over with metal prongs.

Cut up bell pepper and onion, add spices and sage. Turn the stove top to medium high and stir in spices. Let it cook, and stir occasionally.

Meanwhile our shimp is cooked add artichokes to the shimp, turn back on low and let it bubble up with the artichokes, then turn off where not cooking the aritchokes, but rather warming them.

Notice the pan is still dry and the veggie wilted. Now take about 1/2 cup of water and pour it into the veggies it will steam so take care to remove you stirring instrument and move your face away.