Carolina Herrera- Demonstrates for me that “Age” is simply not a factor when pursuing your dreams.
Carolina Herrera a world renowned fashion designer, started following her dreams and career ambitions at the age of 42. While I used to believe that most women were firmly planted in their careers while in their forties, I’ve realized that there isn’t a ‘perfect’ or ‘right age’ to chase your dreams, you just need the courage, confidence, and commitment to make it happen.
In 1981 this Mother of four, armed with natural talent and business savviness started showcasing her clothing in a prominent Park Avenue boutique in New York City. Today with her signature white shirt, Carolina’s brand is characterized as timeless, chic, elegant, and sophisticated with a modern twist.
Thinking about what healthy food I wanted to create to capture the essence of this iconic fashion designer I found inspiration from Carolina’s native land of Venezuela. I decided on a tapas type of food that is healthy, figure friendly and delicious- Shrimp and Chorizo. I found the essence of the recipe courtesy of Emeril Lagasse, but of course I put my own spin and signature on this dish.
- 1 tablespoon, plus ¼ olive oil
- 1 pound chorizo, sliced on the diagonal into 1/2-inch slices
- 1 1/2 cups thinly sliced onion
- 1 tablespoon minced garlic
- 1/2 cup dry (fino) sherry
- 1 tablespoon Spanish paprika
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds peeled and deveined raw medium shrimp
- 3 tablespoons lemon juice
- 2 tablespoons minced parsley leaves
In a large skillet heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top.