Tuesday, August 23, 2005

Speedy tasty shrimp

A vendor gave me a sample, two pounds of some very lovely big shrimp, with the hopes that we would stock it in our retail freezer. Of course, I had to try it. I rounded up a couple of neighbors and friends to help with the prep that I still find difficult (i.e. anything that requires standing for more than a couple of minutes).

Since my supermarket visits have been less frequent than they would be if I could drive, I had to dig around for some amusing way to do them. I seem to be doing a lot of that lately, and the good news is that it is thinning out my pantry of things I have bought or brought home from the shop, not because I needed them at the time, but because they sounded good. I betcha I'm not the only one who does that.

I found a package of Colorado Spice Company "Sicilian Pork Rub." Hmmm...but the ingredients sounded like they would be good with shrimp: mustard seed, coriander seed, garlic, fennel... I chopped a small onion and a couple of cloves of garlic and sautéed them in olive oil. I added a couple of tablespoons of the seasoning mix (available, of course, at Mantia's), a small jar of spicy marinated artichoke hearts (marinade and all) cut into chunks, and a good splash of white wine. Simmered a couple of minutes and tossed in the shrimp. Turned them over a few times until they were just pink and put them on a bed of rice cooked with the zest and juice of a lemon.

How much easier could it be? And extremely tasty...I would do it again!


Neil said...

What time is the next serving?

Alyce said...

Neil, I'll let you know!