What a difference a week makes! The winds are calm and the beach is CROWDED! Thankfully we get here early enough to 1. Avoid the bad sun time and 2. Snag the prime spot under the palms.
Gabi is FINALLY snoozing away after being awake and cooperative for the last 4 hours. I think she’s finally getting the whole ‘I really can play by myself without having a breakdown ‘ thing. It is very much appreciated.
So what’s cooking, you may ask? Today we are doing shrimps! Unbelievably it’s very hard to find not only fresh shrimp (or certain seafood) it’s usually pretty expensive. We do go to the local fish guy to get whole snapper and lobster when we feel like indulging but it’s not the same as the markets in the upper 50. When we find frozen shrimps on sale we stock up. Then go back for more. Right now I have about 9 bags of shrimp in the freezer chest. Score!
I can’t just do regular grilled shrimp; I need to step it up a notch so I recently came across this recipe from Andrew Zimmern and I just had to try it.
Here in PR there’s a special local cheese that is fried and served with a guava-style dip, which is amazing. I found some guava paste the other day so I thought this would be a perfect accompaniment . The recipe calls for a jelly but the paste actually worked pretty well and it thickened up just fine.
Today was absolutely perfect. The weather and wind were cooperative; people loved smiling and cooing with Gabriela; Gabi had an amazing time floating in the ‘ocean’; our pinchos turned out great. Can anything be better? Life. Is. Good!
Ps- I’ll be adding a ‘Beach Fare’ page to showcase all the yummy recipes I have used during our beach outings. Stay tuned!
(Please excuse my fuzzy pics. I’ll be slowly making my way into taking much more professional pics since 99% of mine are from my iPhone. )