En français ici.
Belize is country in Central America, just below Mexico and next to Guatemala. Some of you probably know that already, although it's not a very common destination for Europeans. Many of the French people I've told about our honeymoon are embarrassed not to know where it is (some guess Africa!), but I put them to ease by telling them some of the reactions we got from Belizeans when we said we were from Paris:
Oh nice, what's the weather in Spain like this time of year?
Oh, I've always wanted to go to Venice. That's near there, right?
Ah...(vague looks of uncertainty)
Of course, one of the best things about being on vacation is checking out the local specialties and we made sure to do plenty of that in Belize. One wonderful discovery was the ubiquitous Belize-made hot sauce: Mary Sharp's. This habanero sauce comes in heat levels from mild to beware and it even comes in a grapefruit flavor, which is pretty exciting. I'd never had citrus hot-sauce before! Of course I had to bring some home to spice up life after the honeymoon. Paris, despite all its good qualities, is severely lacking in hot sauce.
I plan to make many delicious dishes like this hot Belizean take on garlic shrimp. There is definitely a lot of sea-food in Belize, although the addition of feta makes this a bit more Mediterranean than Central American. The measures are per person because I made this for myself when I was alone at home for lunch. Yes, I do cook nice food for myself. I think one should. As Oscar Wilde reminds us in An Ideal Husband: "To love oneself is the beginning of a lifelong romance."
Ingredients per person
1 Tbsp olive oil
4-5 green onions (the bulb at the end of a scallion) or 1 small yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp paprika
hot sauce to taste (grapefruit hot sauce if you can get it!)
2 Tbsp feta
Heat the olive oil in a frying pan. Add the onion and cook 3-5 minutes. Add the celery, garlic and parsley and cook another 2-3 minutes. Add the shrimp, paprika and hot sauce and simmer until the shrimp is warm and cooked through 7-10 minutes. Turn off heat and crumble in the feta. Stir and serve warm.