00743 11 40 C 11 55. 007431 69 40 69 C 47. If you’ve been reading my blog, you probably know that I grew up in Port Said, Egypt. I am equally smitten shakshuka smitten kitchen this great metropolitan as I am with my hometown of Port Said.
Alexandria is rich in scenery, life, and culture. And by the way, this library overlooks the Mediterranean. There is not a day that I do not miss the shores of the Mediterranean. I long for the simple things, however. Fishermen’s boats bringing in the fresh bounty of the sea. And of course the taste of the glorious and ever-so-fresh seafood.
Desperate for a good bite of seafood, what’s a Mediterranean girl living in the heartland of the United States to do? This girl did find a way. I made a yummy seafood stew ever reminiscent of that served in Alexandria’s finest restaurants. On this crisp rainy fall day here in Iowa, this seafood stew is just the thing to bring some much needed warmth.
Prepare the tomatoes, parsley, kale, onions and garlic as mentioned above. Boil four cups of water seasoned with bay leaf, one chopped garlic clove,dry minced ginger, salt and pepper. Once cool enough to handle, cut lobster shell down the middle with a pair of kitchen scissors. Remove the lobster tails from their shells and chop into bite-size chunks. In a large pot, heat two tablespoon of olive oil on medium-high heat.
Saute the red onions with crushed red pepper flakes. Into the same pot, using a mesh colander, pour in lobster broth. Let broth come to a high simmer, then add the shrimp. One minute later, add chunks of cooked lobster. Now stir in fresh baby kale, chopped green onions, parsley leaves. Let sit covered for five brief minutes.