Spanish & Portuguese Tapas and Desserts

TAPAS
CHEESE
Machego was the Spanish cheese we enjoyed, while Sao Jorge was from the Azores Islands of Portugal.

*** Especially for Rob :)
SOUPA VERDE FRIO (Cold Green Soup)

1 cup leaf lettuce, packed

1/2 cup cucumbers, peeled & diced
3 scallions                                             

1 cup spinach
1 rib celery, remove strings
1 tbsp. flat leaf parsley

Blend first 6 ingredients according to your own liking of consistency
Add: 

2 8oz. chicken broth or vegetable broth
1/2 cup Hellmann's mayo                       

1/2 cup sour cream
1/2 teaspoon each salt and white pepper

Blend 1 minute 

Refrigerate 2 hours

Serve with a sprig of mint

SHRIMP PORTUGUESE STYLE
1/4 cup olive oil
1 small onion, thinly sliced
1 largen (or 2 medium) very ripe tomatoe, peeled, seeded and coursely chopped
1 bay leaf
3 cloves garlic, crushed
1/4 teaspoon crushed dried red pepper
1/2 cup "vinho verde" or other white wine
1 tablespoon finely chopped fresh cilantro
2 pounds fresh shrimp, rinsed, in their shells
1/2 teaspoon coarse salt or to taste
2 tablespoons butter
- Heat olive oil in saucepan, over medium-high heat. Add and saute the onion until lightly golden.
- Stir in tomato, bay leaf, garlic, and crushed red pepper. Cover and cook over medium-low heat until mixture is solf and tomatoes are partially dissolved, about 15 minutes.
- Pout in wine, stire, re-cover, and bring to boil over medium-high heat. Reduce heat to medium-low, add cilantro, shrimp, and salt. Lightly mix and cover tightly. Simmer for 3 minutes or until shrimp are tender. Be careful not to overcook or the shrimp will be tough.
- Using slotted spoon, transfer shrimp to a serving dish and cover. Melt butter into broth, then strain or, using a hand-held blender, puree the broth. Serve on teh side as a dip for the peeled shrimp.


DESSERTS
CREMA CATALANA (Cold Custard)
6 egg yolks
200 gram/7 ouce sugar
3/4 litre milk
1 (something...stick?) cinnamon
1 piece of lemon peel
3 tablespoons corn flour
Steps:
Beat egg yolks until light, then whisk in 150g of the sugar.
Place milk in saucepan together with cinnamon & lemon peel. Bring to boil, then remove from heat and strain. Whisk milk with egg mixture.
Dissolve cornflour with a little milk and whisk into the mixture.
Place mixture over low heat and cook, stirring constantly until it begins to boil.
Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge.
Before serving, sprinkle a little sugar on top, caramelize it by placing under a hot grill briefly until sugar melts and turns brown.