Eugenia Bone’s Aunt recipe. Lemon juice may be a substitute for lemon extract; vanilla was used instead.

INGREDIENTS
4 eggs
1 cup sugar
1.5 lbs ricotta
1 T lemon or vanilla extract
1 T lemon zest
3/4 cup milk
cinnamon

INSTRUCTIONS
Combine and pour into a class pie plate. Sprinkle with cinnamon. Bake 300 for an hour plus, until set. Let cool to serve.

Serve these shrimp as a tapas dish or pour them over pasta. [May not need cornstarch]

Serves 2

spainonafork.com

INGREDIENTS
12 raw jumbo shrimp peeled & deveined
2 tbsp extra virgin olive oil
2 cloves garlic
1/2 shallot
1 tsp cornstarch
1/4 cup white wine
1/2 tsp saffron threads
1/2 cup heavy cream
handful freshly chopped parsley
sea salt
black pepper

INSTRUCTIONS
Heat a 1/4 cup of white wine in a saucepan, once it comes to a light boil transfer the hot wine into a bowl, pinch in 1/2 tsp saffron threads and set aside to allow the saffron to infuse with the white wine

Finely mince 2 cloves garlic, finely dice 1/2 of a shallot, finely chop a handful of fresh parsley and pat down 12 raw jumbo shrimp (peeled & deveined) with some paper towels, then season the shrimp with sea salt & black pepper

Heat a nonstick fry pan with a medium-high heat, after 4 minutes pour in a generous tablespoon of extra virgin olive oil and swirl the pan so it coats the entire surface, instantly add in the shrimps, mix occasionally, after 1 1/2 to 2 minutes remove the shrimps from the pan and transfer to a bowl

Using the same pan, lower the fire to a low-medium heat, add in another tablespoon of extra virgin olive oil, the diced shallots and the minced garlic, mix continuously, after 30 seconds add in 1 teaspoon of cornstarch and mix together until well combined, then add in the saffron infused white wine and 1/2 cup of heavy cream, continue to mix continuously so the cream does not curd, after 5 to 6 minutes season with sea salt & black pepper and quickly mix together, turn off the heat, add in the cooked shrimp and 1 tablespoon of freshly chopped parsley, mix together until well combined, transfer to a shallow bowl, serve next to a crusty baguette