I hope you are doing well. I have recently returned from a trip to the Caribbean, Curaçao 🙂 Awesome trip. I would highly recommend going, you won’t be disappointed. And I had some interesting culinary experiences, including iguana stew! I had to try it. I wasn’t too confident at first, but when you travel, you have to experience the local culture, and that definitely includes its cuisine. In the Caribbean, they cook a lot of chicken, a lot of seafood, and they use a lot of bold spices and flavors. They also may cook goat and sometimes… iguana. The iguana was in a stew. It was delicious, a little bony, and as I’ve heard before, tastes a little like chicken. Try it for yourself, if you dare…
For today, I made a frozen pea tapa, Pea Soup Shooters. I like the idea of the small serving, served up in a shot glass. It’s refreshing and would make a good transition dish between courses. Of course, fresh peas would be delicious, but frozen peas are great for this. You could also increase the recipe, and increase the size of the serving as more of a main meal.
Ingredients for 4 shots:
- 1/2 small onion, chopped
- 2/3 cup frozen peas
- 1/4 cup whipping cream
- 1/2 cup water
- 4 slices jamón serrano or prosciutto (or similar, in thin slices)
- salt and pepper
Preheat the oven to 300 F. Bake 4 slices of the jamón serrano or prosciutto for 15 minutes and then let them cool.
At the same time, cook the onion until it turns brownish. Add the frozen peas and cover the pan with 1/2 cup of water. Bring to a boil, season with salt and pepper and cook on low heat for 5-6 minutes. Add to a blender with the whipping cream and blend it up!
Pour the soup in the shot glasses and crumble the cooked ham on top.
Ready to serve!