Shrimp a la Veracruz and Strawberry Shortcake

Hello everyone! Today I'm sharing a couple of my summertime favourites, Shrimp a la Veracruz, a very colourful dish and that American classic - Strawberry Shortcake. Both recipes can be easily prepared al fresco - in backyards and back gardens, at the beach, the local park, or on your balcony. This is not your average cookout fare and requires a little early preparation, but your efforts will be well rewarded by the accolades from friends and family. 

                                                                                    Shrimp a la Veracruz

Deep aluminium pan with foil for lid

1 medium yellow onion, thinly sliced

1 medium red onion, thinly sliced

6-8 Spring onions or scallions, julienned

3 assorted sweet peppers, thinly sliced

2-3 Jalapeño chili peppers, sliced

400g (2 C.) large shrimp or prawns, raw, peeled and de-veined

2 cloves of garlic, crushed and finely chopped

4 plum tomatoes, seeded and roughly chopped

3 Tbs tomato purée or paste

Cilantro, chopped

Chardonnay (or chicken stock) to cover

Soft corn tortillas

Line the bottom of the pan with the sliced onions and peppers. Place the peeled and de-veined shrimp on top. Add the next four ingredients and pour over Chardonnay to cover. Foil the top of the pan and refrigerate until ready to cook. Place the foiled pan over medium hot coals for 10-15 minutes. Slice foil top to vent and allow liquid to reduce until slightly thickened. Serve with soft corn tortillas. Serves six.

Strawberry Shortcake

2 pints fresh strawberries

Lemon zest

Juice of a lemon

 1/4 C. sugar

For the shortcake

1/2 C. cake flour

1/2 C/ plain flour

1/4 C. sugar plus 2tsp for tops of shortcake

1 Tbs baking powder

Lemon zest

Pinch of salt

1/4 C. unsalted butter, cubed

1/2 C. buttermilk plus 1/4 C. heavy (double) cream

For the Chantilly Cream

1 pint whipping cream

3 Tbs confectioner's (icing) sugar

Top and slice the strawberries and place in a small bowl. Add the zest and juice of a lemon. Sprinkle sugar over fruit and toss. Let stand at room temperature for 30 minutes.

Heat oven to 200C/375F. Combine flour, 1/4 C. sugar, baking powder, lemon zest and salt in medium bowl, Whisk together. Using only your fingertips, pinch the cubed butter into the dry ingredients until it resembles coarse meal. Add buttermilk and cream. Stir together using a fork until a ball forms. Turn out onto a floured surface or board and knead gently and pat dough flat until about 1/2 inch (3cm) thick. Using a 3 inch biscuit cutter, cut out six circles and place onto an ungreased cooking sheet. Brush the tops with cream and sprinkle with remaining sugar. Bake in hot oven for 15-18 minutes until golden brown. Remove from oven and allow to cool. 

Into a chilled glass bowl, pour whipping cream and sugar. Whisk mixture until soft peaks form. Place in refrigerator. Pack berries, biscuits and cream into separate containers and place in insulated cooler to transport, if required.

Split biscuits and cover one half with strawberries and Chantilly cream. Cover with cut top and more berries and cream/ Dust with powdered sugar and sliced and fanned strawberry. Serves six.