Opinion

Political elections can be kind of like cooking

Exercise your democratic right and get out to vote on May 9.

This provincial election is becoming quite interesting now that the writ dropped on Tuesday.

Christy Clark is campaigning hard and one of her main promises is about jobs.

The head honcho for the New Democrats is John Horgan and he is promising a $10 daycare program and he does not want the pipeline to go through, and said he would shut down Site C dam.

Andrew Weaver, the man running the BC Green Party, says he is feeling good about this election.

Elections are a little like cooking…first you combine all the goodies then add more into the pot and, in an election, you put all parties into a big box, as the election draws closer, more rewards are added just to sweeten the voters’ interest.

One of my favorite seafood is shrimp. Shrimp vary from the large size, which average a dozen to the pound, to the tiny ones averaging 40 to the pound. I believe the small shrimp actually have more flavour.

Shrimp are a good source of protein. They are low in saturated fat, an excellent source of iron, vitamins B12, D and B3, they are quick and easy to prepare and they can be used as a main dish or appetizer.

Shrimp is a very versatile dish in that it can be deep fried, baked, sauteed, frilled or boiled.

Here is a classic shrimp dish: a shrimp cocktail.

Shrimp Cocktail

• One lemon halved

• One onion quartered

• 1 tbsp seasoned sea salt

• One bay leaf

• 10 black peppercorns

• One pound of shrimp unpeeled

• Cocktail sauce

• One cup ketchup

• Two tsp grated fresh horseradish

• One tbsp lemon juice

• One tbsp of hot sauce

• Two tbsp fresh parsley chopped

For the shrimp, in a medium pot filled with water, squeeze the lemon and drop it in along with the onion, salt, bay leaf and peppercorns.

Bring to a boil over high heat, simmer for five minutes to help develop the flavours.

Reduce the heat to medium and add the shrimp. Gently cook until the shrimp turn pink and opaque. Strain, cool and peel the shrimp. Refrigerate to chill through for about 30 minutes.

For the sauce: in a small pot combine the ketchup, horseradish, lemon juice and hot sauce. Warm over medium-low heat to develop the flavours for about five minutes. Chill in the refrigerator, about 30 minutes. Stir in the parsley just before serving.

Bye for now and GOOOOD COOKING!

Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.

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