Cook the pumpkin at 300 degrees Fahrenheit until tender. Then, cut the top of the pumpkin off like a lid, clean the inside removing all the seeds and interior flesh, being careful not to break it. Reserve flesh – it will be used to make a puree that will be the base of the filling.

In a pot, prepare a broth by boiling 2 liters of water with thyme and rosemary, allowing the liquid reduce to concentrate the flavor.

Strain in a colander and reserve. Add oil, butter, chopped onion, tomato and garlic to the stock pot and simmer until soft and uniform. Return broth to vegetables in the stock pot.

Season the shrimp with salt and pepper, and add to the pot with the coconut milk. Boil for 10 minutes.

Add the pumpkin puree, cilantro and cream cheese and stir until well mixed. Pour mixture into the pumpkin and sprinkle with parmesan cheese. Return to the oven and bake until slightly browned on top.

Serve piping hot, drizzled with olive oil as desired, accompanied with white rice and farofa. If desired for visual effect, garnish the pumpkin opening with shrimp, too.

Preheat oven to 400 degrees F. Drizzle olive oil on a baking sheet. Add asparagus, 1 minced garlic clove, 1/4 teaspoon salt.

Toss until evenly coated then line asparagus in a single layer. Roast for 6 minutes depending on thickness. Then, remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and season with 1/4 teaspoon paprika, 1/8 teaspoon red pepper flakes, 1/2 teaspoon salt, freshly grounded pepper, and fresh parsley.

Drizzle with olive oil. Toss until evenly coated. Top with lemon slices. Squeeze the other half of lemon all around. Roast for 10 minutes at 400 degrees F. Remove from oven and serve immediately with white rice.

Boil the pasta in water until tender, save 1 cup of pasta water for use later.

Add some oil, salt, and fresh herbs in the water when cooking the pasta. Drain and set aside when done.

While pasta is boiling, wash shrimp.

Melt the butter over medium heat, then add the shrimp.

Let it cook till a little pink and starting to curl. Then add garlic.

Cook for 5-7 minutes and then add oil. Continue to stir until shrimp is pink and curled.

Add pasta to skillet. Add seasonings, pepper and pepper flakes. Add just enough of the saved pasta water until it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it and add as needed.

Keep tossing all ingredients around in skillet until all is incorporated and hot. Enjoy!

Serves 4

Mix the mayo with a squeeze of lime juice, add salt and freshly ground pepper to taste.

Arrange the cucumber slices on a platter, distribute the mayo mix, add a shrimp to each slice.

Garnish with chives and a wedge of lemon.

For a special touch, add a drizzle of olive oil infused with truffle…. yumm

Enjoy!

Prepare piña colada dipping sauce first by combining all the ingredients.
Cover this and let it chill out in the fridge while you make the shrimp.

Preheat oven to 425°F. Place a single layer of frozen shrimp on a baking sheet with edges not touching.

Bake for 11 to 12 minutes.

For best results, turn shrimp over after the first 5 minutes of baking.

Continue to bake until golden brown.

Serve shrimp hot with piña colada dipping sauce on the side and lemon wedges.
For a special touch, garnish the dip with an edible flower. So chic!

Serves 3-4

Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the cilantro. Add hot sauce if you want a little kick.

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with cilantro leaves. Delicious!

Serves 6

The mango sauce:
1. Combine mango, greek yogurt and lime juice in your blender and pulse to obtain a smooth puree.

2. Transfer to a bowl, add garlic, salt and pepper and mix well. Keep refrigerated until serving.

The shrimp:

1. Preheat your oven to 400°F and lightly oil a rimmed baking sheet. Boil 4 cups water.

2. Place shrimp in a large bowl and pour boiling water over and let soak for 2 minutes before draining. Toss drained shrimp in a large bowl with olive oil, salt, pepper, garlic and parmesan. Lay in a single layer onto the baking sheet, and sprinkle with additional seasoning if needed.

3. Roast in the oven for about 5-7 minutes, until pink, firm and cooked through. Garnish with fresh parsley and serve immediately with the mango sauce or a drizzle of lemon juice.

Serves 4.

In a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and a generous pinch of salt.

Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like, about 7 minutes. Season with salt and black pepper and stir in the cheddar cheese, baby spinach and chives; stir until the cheese is melted and the spinach is wilted.

Cover the grits and keep warm. In a large skillet, heat the canola oil with the garlic over high heat until fragrant, about 30 seconds.

Add the shrimp and paprika, season with salt and black pepper and cook until the shrimp are opaque, about 2 minutes.

Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

Spoon the grits into bowls, top with the shrimp and sauce; serve warm and garnish with extra green onion, if desired.