AphroChic Magazine: Issue No. 1
Welcome to the Fall 2019 issue of AphroChic Magazine. Designed to celebrate the presence, innovation and accomplishments of creatives of color from all corners of the African Diaspora, we welcome the season in this issue with a focus on fashion, authentic beauty, and creating moments that bind us together. On the cover, New York fashion stylists, Courtney and Donnell Baldwin of Mr. Baldwin Style invite us to experience a fête in a historic part of Sag Harbor. We take a look inside the Brooklyn home of fashion designer and movement artist, Nana Yaa Asare-Boadu and experience her effortless aesthetic. Then, we go half way around the world on a photographic journey of Morocco, with photographer Lauren Crew. Along the way, you’ll find articles that explore the nature of the African Diaspora, the importance of the Black family home, and the books, art and accessories you’ll want to bring home this season.
Welcome to the Fall 2019 issue of AphroChic Magazine. Designed to celebrate the presence, innovation and accomplishments of creatives of color from all corners of the African Diaspora, we welcome the season in this issue with a focus on fashion, authentic beauty, and creating moments that bind us together.
On the cover, New York fashion stylists, Courtney and Donnell Baldwin of Mr. Baldwin Style invite us to experience a fête in a historic part of Sag Harbor. We take a look inside the Brooklyn home of fashion designer and movement artist, Nana Yaa Asare-Boadu and experience her effortless aesthetic. Then, we go half way around the world on a photographic journey of Morocco, with photographer Lauren Crew. Along the way, you’ll find articles that explore the nature of the African Diaspora, the importance of the Black family home, and the books, art and accessories you’ll want to bring home this season.
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Yoshi Jenkins Skillet Shrimp<br />
INGREDIENTS<br />
1/4 cup coconut oil<br />
20 jumbo shrimp (about 2 pounds), shelled and deveined<br />
Kosher salt<br />
Freshly ground pepper<br />
4 garlic cloves, thinly sliced<br />
2 tablespoons minced shallots<br />
1 tablespoon minced ginger<br />
4 bird’s eye chilies, seeded, stemmed and chopped<br />
1 cup shellfish stock<br />
4 tablespoons cold unsalted butter, cut into cubes<br />
1 cup heirloom cherry tomatoes, halved<br />
3 tablespoons fresh lemon juice<br />
1/4 cup Italian parsley, chopped<br />
2 tablespoons cilantro, chopped<br />
TOOLS<br />
Large Skillet<br />
Wood Spoon<br />
Spatula<br />
Sharp Knife<br />
Cutting Board<br />
In a large skillet, heat 3 tablespoons of coconut oil. Pat the shrimp dry. Moisture will prevent<br />
shrimp from caramelizing. Season the shrimp with salt and pepper.<br />
Once skillet starts to smoke, add the shrimp to the skillet and cook over moderately high heat<br />
until lightly browned, about 1 to 2 minutes per side. Transfer to a plate.<br />
In the same skillet, heat remaining 1 tablespoon of coconut oil. Add garlic, ginger, shallots, and<br />
chopped chilies and cook over moderately low heat, stirring constantly (this prevents it from<br />
burning), until softened, about 1 minute.<br />
Add the shellfish stock and bring to a boil. Simmer over moderate heat until the broth has<br />
reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the<br />
tomatoes and shrimp and simmer until the shrimp are cooked through, about 2 minutes longer.<br />
Stir in the lemon juice, parsley, and cilantro and serve.<br />
Serve with sliced, buttered, and toasted baguette.<br />
Serves 4.<br />
For more about Yoshi Jenkins listen to our One Story Up podcast episode on Food, Culture & Fusion, aphrochic.com.<br />
issue one
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