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This honey garlic shrimp is so irresistible, you'll want to eat it every night! A sweet savory glaze covers succulent shrimp, and it's done in 10 minutes.

Real Food Recipes: Honey Garlic Shrimp &amp; More!

garlic

onion powder

salt

honey

soy sauce

rice vinegar

cornstarch

sesame oil

For serving: Pan Fried Broccoli (optional)

Mince the garlic. Pat the shrimp dry. Stir it together with the minced garlic, onion powder and kosher salt.

Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).

In a large skillet, heat the sesame oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.

Turn off the heat and remove the shrimp. Add the glaze to the pan and stir until thickened, scraping up the browned bits from the bottom of the pan. Once thickened, stir the shrimp back into the sauce and serve.

Trahanas Soup with Tradditional Halloumi

Trahanas

Chicken broth

Water

Pissourkotiko Traditional Sheep Halloumi (, Charalambides Christis, cut in chunks)

tbsp EVOO (, Extra Virgin Olive Oil)

Sea Salt

½ tsp freshly ground Black Pepper

Lemon Juice (, optional)

2 hours before cooking the soup place the trahana in a bowl and cover with water to soften, about 1750ml, extra from the water used in the cooking.

Set a large pot over high heat, add the broth and the water and bring to a boil. Add the softened trahana, with its water, bring again to a boil and simmer with the lid on for about 25’ and until cooked while stirring occasionally making sure it doesn’t stick at the bottom of the pot.

Use a frying pan on medium-high heat and add the oil. Drop in the halloumi chunks and fry until it gets a nice golden charred colour. Add half the fried halloumi in the pot of trahanas along with the salt and cook for further 5’. Taste and pour the lemon juice if needed and serve with toasted village bread and the rest of the halloumi chunks to be added in the individual bowls while cracking the pepper.

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