Recipe(tried): Under the protection of the Atlantic! Tropical Casserole

UNDER THE PROTECTION OF THE ATLANTIC OCEAN
As you are probably aware of, these days I am pursuing my dream of acquiring a beach home. Beach properties are worth in the hundred of thousands here in Puerto Rico as probably also are worldwide. But, if you are from here you know how to explore the right places. Yesterday, I was invited by one of the group of my dear friends to his beach property at the Beach of Puerto Nuevo in Vega Baja. I was extremely impressed by what I saw, by the beauty of the beach, by the natural unspoiled landscape, by the extension of the beach which goes from Vega Baja up to Manat always bordering the sea, but best of all the prices, .that are comparable to those of twenty years ago. Just 20 minutes from San Juan and the International Airport, you will never imagine such an unspoiled paradise.

I only can compare the Puerto Nuevo Beach to El Portillo, in the Saman Province at Santo Domingo. Unfortunately you can only arrive at El Portillo using a small airplane. But it is one of those places that you will never forget. Tomorrow I am going back to Puerto Nuevo beach to continue my exploration, and maybe if I find a beachfront property good for investing, well, maybe I will take the risk. And by beachfront properties I mean land with a good road, water, electricity and no neighbors in miles around.

After our exploration we went back to his home a gorgeous three stories white chalet made of wood and with many French windows. The salty air was so invigorating, the view was fantastic, just relaxing in this big wooden terrace into the blue Atlantic Ocean. I cooked for the six of us a very simple meal, very unorthodox, but delicious. He had brought my favorite Fransola (Savignon Blanc) and we were delighted to enjoy his collection of Beethoven Music. After the sunset we left this ocean paradise and I made a firm decision to be back. Please enjoy the simple Menu.

Stilton Cheese
French Bread
Thin slices of Prosciutto Ham
Assorted fruit slices

TROPICAL CASSEROLE
Serves 6

6 boiled, peeled and sliced potatoes (Idaho). I used a combination of sliced boiled yucca and ame.
1 big onion, sliced as for fajitas
1 red pepper, sliced as for fajitas,
1 green bell pepper, sliced as for fajitas.
1/2 cup ground white native cheese
1/2 cup chopped fresh cilantrillo
2 lbs, already saut ed extra jumbo shrimps, peeled, and saut ed in butter and crushed garlic. After saut ed, slice the shrimps in thin slices,
Extra Virgin Olive oil
1/2 cup white wine or sherry
2 tbsp chopped fresh sage
Romano cheese (ground)

I used a big earthenware paella pan. Grease the pan with 2 tb olive oil. Add the potato or vianda slices in concentric circles completely covering the bottom of the pan. Add the sliced shrimps, onion slices, red and green pepper slices, the cilantrillo, the white cheese, the wine or sherry, the fresh sage and finally the Romano Cheese. Use extra olive oil for flavor. Cook for approximately 15 minutes in the microwave until the Romano is slightly golden. Serve in big slices from the earthenware casserole.

I assembled a green salad with olive oil, Balsamic vinegar and crushed garlic. Add just a little bit of salt and Voil you have a banquet. Buen Provecho!