Mazépis Shrimps

1 lb shrimp (medium size)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 1/2 tablespoon olive oil
2 tablespoon mazépis seasoning base (any flavor)
1 tablespoon parsley (chopped)
1/2 lemon (juice)


Place the shrimp in a bowl, followed by the salt, black pepper and smoked paprika.

Stir well with the olive oil.

Add into a medium cast-iron pan on medium heat, then add the shrimp to the pot.

Since we coated the shrimp with the olive oil, we are using a dry pan.

Make sure you stir them and cook for about one minute. They will curl and change colour.

Add mazépis seasoning base and stir well to coat the shrimp with that herb buttery goodness.

It will take on a sort of creamy consistency.

2 minutes later and the shrimp will be perfect.

Turn off the stove, toss in the lemon juice and chopped parsley. 


Vegetable Rice

1 medium onion (diced)
4 cloves garlic (smashed)
4 sprigs thyme
1-2 tablespoon olive oil
1/2 teaspoon black pepper
1⁄2 cup of mazépis vegan spicy or mild (up to you)
1 carrot (cut in cubes)
3/4 cup red beans
1 teaspoon turmeric
10 okra (1/2 inch chop)
1 large sweet potato (cubed)
1 1/2 cups squash (cubed)
2 cups long grain brown rice
2 cups spinach
1 1/2 cups coconut milk
2 1/2 cups veg stock
1 teaspoon salt (up to you)
2 tablespoon parsley (chopped)


Heat oil in a pan on a medium flame, then add the onion, garlic, thyme, scallions, mazépis seasoning base and black pepper.

Turn the heat down to low and cook for about 3 minutes.

Add the carrot, stir well, then add the beans and cook on low for another 2-3 minutes.

Wash the rice and mix. Fold in the spinach along with the coconut milk and vegetable stock. Add the salt and bring to a boil.

Lid on when it comes to a boil, then reduce the heat to low and allow the rice to fully cook and go plump.

For a more creamy cook-up, stir the pot a bit and the rice will release more of it’s starch in the process. 

25 minutes later, taste for salt and adjust... leave it ‘wet’ or you can remove the lid and burn off the liquid which remains. Toss in the parsley and you’re pretty much done.

Note that the residual heat on a heavy pot will continue to cook the rice and thicken it up (after you turn off the stove).