Garlic Lime Shrimp Stew

I’ve set up a Twitter account and Facebook page for GlowKitchen, so check them out!



Follow and Like me :)

NOW, for some shruuuump.

In these parts – along the Turkish Mediterranean, specifically – shrimp stew is a popular dish that is traditionally baked in an earthenware pot with spices, topped with white cheese, and broiled to perfection. However, when using frozen shrimp, which is more budget-friendly and easier to prepare (cleaning shrimp hater, right here), I generally cook the shrimp stovetop as to boil off the pool of water the shrimp would otherwise end up swimming in if baked, transfer to a single-serving pot, top with cheese, and then broil to perfection. I also like to add some traditional flavors reminiscent of the Caribbean, such as lime and red pepper.


If you have normal cholesterol levels, shrimp is completely acceptable in the diet, except don’t fry it! Grill, bake, or steam shrimp and you’ve got yourself a glowing prospect.

Shrimp: provides the body with 48% of the daily value of cancer-fighting selenium, keeps the skin, hair, and nails healthy, prevents anemia due to its vitamin B12 content, boosts energy with iron, builds strong bones with phosphorus, aids in processing fats due to its niacin content, fights depression with omega-3 fatty acids, promotes prostate health with zinc, contributes to a healthy thyroid due to copper content, and stabilizes blood sugar levels with magnesium.

Garlic Lime Shrimp Stew

by Aylin @ GlowKitchen

Prep Time: 20 minutes

Ingredients (1 serving)

  • 300 grams baby shrimp
  • 1 tbsp butter
  • 2 cloves garlic, chopped
  • 1 tsp sea salt
  • 1 tsp red pepper flakes
  • Juice of half a lime
  • 1/2 cup white cheese, grated
  • Lime slice and red pepper flake garnish


Begin by melting the butter over medium heat with the chopped garlic. Once melted, add the baby shrimp.


Pour in the juice of half a lime and add the salt and red pepper flakes.


Close the lid of the pan for approximately 1 minute. Remove the lid. As the frozen shrimp cooks, it will melt off a lot of water. You know the shrimp is done when the water evaporates completely.




The flavors have concentrated and the shrimp are just tender. In a small, single-serving dish, put the shrimp and top them with freshly shredded white cheese. You could use cheddar or Monterey jack cheese. Pop into the broiler on high for approximately 1-2 minutes, or until the cheese is just melted or slightly browned (for those of you who like crispy cheese).


Serve with a slice of lime and a garnish of red pepper flakes. Enjoy!




Bon Appetit!

xo Aylin

Healthy Crème Brûlée

Oxymoron? Not today, my friends.

This is a must-have in your dessert-fix arsenal. This recipe definitely assaults the classic crème brûlée in terms of preparation, tradition, and overall authenticity, but who has the time (and patience) to make this burnt-top custard on the reg? Not I.

And this recipe’s taste is rich, texture creamy, and the caramel touch makes it borderline addictive.

You’re only four ingredients away from this:


Hidden at the bottom is your favorite fruit preserve. Today I had apricot jam on hand, but I’m usually partial to strawberry, blueberry or raspberry.

Healthy Yogurt Crème Brûlée

by GK

Cook Time: 10 minutes under broiler

Ingredients (1 serving)

  • 8 oz yogurt
  • 1/4 cup apricot preserves
  • 1 tbsp brown sugar
  • Banana for garnish


Assemble the ingredients and begin layering, first coating the bottom of a ceramic bowl with a fruit preserve.



Then comes the yogurt. I use full-fat yogurt always, as I find the low-fat variety of most things less delicious and ultimately less real/healthy. Plus, you’re cutting corners in so many other ways, it’s worth it to use the full-fat!


Atop the yogurt, sprinkle the brown sugar. You can use turbinado sugar as well.


For a crispy, caramel finish, put under the broiler on its highest setting. Depending on how powerful your broiler is, the crisp-factor could be a little low. If you want that guaranteed crack-with-a-spoon experience, use a blow torch to flash caramelize the top of the crème brûlée.

Alas, I don’t have a blow torch – to say nothing of my oven’s sub-par broiling skills. But, it did the job!


Ta da!


Let sit in the refrigerator for an hour or until completely cooled throughout. Garnish with banana (or apricots, if you can find any/they are in season). Any complementary fresh fruit of your choice will work.



Now all I need is a spoon…


Bon Appetit!

xo Aylin