Good day to you all my Galley Friends. I hope you are all well and ready for another treat from my little kitchen. I must admit, that I really have been missing our dear sail boat, and when meal time rolls around I especially miss my very compact but efficient galley. Cooking minimally has become so engrained, that even with more conventional appliances, I still prefer my boat things. Because on the boat I had just one burner to cook…
Several years ago I made my first batch of donair meat at home….wonderfully spiced little loaves baked in the oven, thinly sliced, topped with tomatoes and onion, wrapped in warm pita bread then generously drizzled with sauce. Super messy to eat but oh, those flavours! If you want to know a bit more about donairs or perhaps haven’t even heard of them, take a wee break and head over to my original post here. There’s also a little more in depth…
I’m keeping it low carb and super easy again for tonight’s supper. Low carb because we’re trying to lose some winter hibernation weight. And easy because this is our first-of-the-season-dining-outdoors-meal and we’ve been trying to get on top of the gardening before being back on the water for the season. Sautéing the shrimp first in garlic imparts the best flavours to the overall dish. Simply remove them after they reach the perfect pinkness (is pinkness even a real word?)……