I've been in kind of a cooking rut lately, so I'm committing to cooking one new thing a day this year. Yes, I know it's February 29th so it's not really a resolution, but... it counts. I made this decision yesterday and on my way home it was POURING down rain, so I opted out of groceries and decided to work with what I had.
1 pound shrimp- peeled, deveined, tails off (because I prefer that) 1 lb baby potatoes cut in small pieces (we like the mix of red, purple and gold) 1/2 an onion chopped Half a bag of spinach chopped 3 garlic cloves minced 1 cup frozen peas 3 baby red or orange peppers chopped 1/2 jalapeno it was big and less spicy than I hoped. You do you. 1/3 large zucchini quartered lengthwise and chopped (my zucchini was huge, so whatever amount seems right) 1/2 cup cream A good squeeze of orange juice 1/4 cup fresh parsley chopped 1/4 cup fresh basil chopped Olive oil Butter Prep all the food. Chop, peel, crush etc. Save all the leftover bits and pieces. If you peeled your own shrimp, throw the shells, vegetable tops and skins into a pot and cover with water. When it boils turn down to a simmer and let it percolate. Once you smell the shrimp, 10 or 15 minutes, strain all of the pieces out and add the potatoes to the shrimp stock. Cook until they are fork tender. Heat a large sauté pan. Add olive oil. Sauté onions and peppers until they are translucent. Add zucchini and peas. Toss all of that around and then add spinach and garlic. When you smell the garlic and the spinach is wilted remove all from the pan. Add another tablespoon of olive oil and a good tablespoon of butter. Add the shrimp and cook for 2-3 minutes. For me, by the time I lay each shrimp in the pan 1 at a time, the first ones are about ready to flip. Once you flip all the shrimp, add the veggies and potatoes into the pan. Toss them together and add the cream, orange and herbs. If it's a bit too liquidy, mine was, put a teaspoon of cornstarch in a small bowl and add a couple of spoonfuls of the broth. Stir to dissolve all of the corn starch. Add that to the dish and stir to incorporate. This turned out great! We all had seconds, even though I thought it needed a bit more heat.
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AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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