Monday, January 6, 2014

Seafood Scampi Anyone?

Happy Monday!

Hope you are all excited to be back to work after the holiday schedule - during the last few weeks I had a pretty light work schedule for my day job. At first, I was quite nervous because, like in any small business, no work translates into no money. But then I realized that this was my opportunity to spend more time with family and to plan the future of my life as a blogger.

So, as I was researching the web to learn how to become a successful blogger, I came across a few entertaining youtube videos made by young bloggers from the UK. One video led to another, and another, and I got hooked, and kept clicking the "Like" button quite a few times.

Then, for a week or so, I secretly toyed with the idea of starting my own youtube channel. Secretly, because I knew that if I tell about it to anyone, they will think that I've completely gone mad... and maybe I have!

After I finally announced about my desire to start shooting videos, I had tons of sarcastic remarks thrown at me along with the statistics of failing.


"Why would you even want to do it?" they asked.

"How could I not want to do it?" I asked in return, and made my decision at that very moment.

Yesterday was my first attempt on shooting a video... Well, not really, I actually did a short video before. It was for VaZu Kids books, but I won't count that one since it was a different kind of video, it was about 60 seconds long and mainly made for information on how the books work, not for entertainment purposes.

Anyways, yesterday was the day of the shooting - the video was supposed to be about making a Shrimp Scampi, my favorite dish! I knew it would be challenging, but doable...

Well, by the time I found the recording spot, set up lighting, put on make up, take a few head shots (to see at what angle I look the prettiest!), and find the spot for the camera which was none other than... my cellphone (yup, we sold all of our camcorders on eBay! Great timing!).

Finally, I did the introduction portion and I suddenly realized that I'm missing some ingredients! That was not funny - this was my last day off before getting back to work in full swing, Alex was home on vacation and needs more attention, and my other two men were busy with their own things...

I was almost ready to drop the idea. The little evil voice inside my stressed head started telling me how ridiculous my ideas are and the things I want to do! And yet, I grabbed my cellphone and off I went to Trader Joe's...

...At the end of the day, the dish turned out to be a success and I got three thumbs up from my men. They saw how hard I worked and probably felt pity on me and became much more encouraging. Yay!  And after I downloaded the shots to my computer, we watched the first draft.

Sorry, but I was not able to finish working on the video. I started editing it, but while the basic version of iMovie is quite simple. it is very new to me, and I need just another day or two. Fingers crossed, the video should be up way before Sunday! Wish me luck!!!

And for now, here are the recipe and some pics!

 Shopping List
2 tbs extra virgin olive oil
2 tbs butter
1 large shallot, finely chopped
5 cloves garlic, finely chopped
1 lemon, juice and zest
1/3 pound shrimp, (the store was out of shrimp today, so I had to settle for a frozen seafood blend)
1/4 cup white wine
1/2 cup grape tomatoes sliced in halves
3/4 cup spinach
1/2 cup fire roasted yellow and red bell peppers
1/3 pound angel hair pasta, or any pasta!
Salt and pepper
2 TBS chopped fresh chives

Step 1:
Heat a large pot with water to a boil, add a pinch of salt. Drop pasta into the boiling water to cook for about 8 minutes. 

Step 2:
At the same time, heat a large skillet over medium high heat. Add extra virgin olive oil and melt the butter into it.

Step 3:
Add shallots and stir. After one minute add garlic. Stir constantly for another minute.

Add lemon juice, zest, and shrimp. Heat shrimp thoroughly for another minute or two.

Add wine, tomatoes,  spinach, and bell pepper.
Step 4:
Add cooked pasta to the pan and toss to coat evenly in sauce.

Season with salt and pepper (and hot pepper flakes, if you would like!)

Add fresh chives.

xo, Zuma A.
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