Garlic Lime Shrimp Stew

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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

Summer Squash

A lovely, refreshing Saturday side dish.

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– squash (any type)

– 3 cloves garlic, diced

– 1 inch chunk fresh garlic, dice

– juice of 1/2 lemon

– 1/4 tsp sea salt

– juice of 1 lime

– 1 medium red onion, diced

– 1 tsp salt

– 1/4 cup olive oil


Cut the tops off of the squash and de-seed them, carving out the inside of all the “flesh”.

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Salt the inside of each squash.

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Place the squash on aluminum foil.

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To prepare the inside, keep in mind that this isn’t meant to be a stuffing, it is only meant to accent the squash, giving it a little extra flavor and tang. Volume isn’t key here.

First finely dice the garlic cloves with some salt to help break it down to a mash.

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Take a 1 inch nob of ginger, squeeze on it half a lemon and a dash of salt, and dice to a mash.

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Next to the mix comes the lime. Squeeze the juice atop the garlic and ginger.

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Dice the onion, and toss it into the rest of the mixture.

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Next, put an even amount of the red onion mixture into each squash. Pour the remaining juice evenly into each as well.

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Drizzle evenly with olive oil.

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Close the lids and pop into the oven at 450 degrees for 20-30 minutes, or until soft on the inside and the skin crispy.

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Ta da!!!

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The result is absolutely refreshing! When you cut into it, the red onion insides releases like a sauce. The soft squash melts in the mouth and the red onion gives the dish depth with a kick of lime overtone. It’s a light delight.

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Bon apetit!

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xo Aylin