There are few things in this world that are as wonderful as spring break. I know: people in the real world are not as fortunate as students. But know that I am simply relishing my precious freedom before I enter the real world in a couple of years and start paying back the couple hundred thousand dollars that I owe the government.
Sorry for being MIA lately. The last few weeks have been a blur. Between memos for school, the mock trial competition, job applications, and, most recently, journal competition, I’ve been writing pretty much nonstop. Unfortunately, none of the aforementioned tasks involved food (but how great would it be if a future memo was about pancakes?!). As a result, dinner at casa di Rosemary was pretty pathetic. There was even takeout. Now, mind you, it was good Thai takeout, but it was still takeout. You know you’ve hit a new low as a food blogger when you really look forward to takeout.
But, as I’ve mentioned, it’s spring break! A time for relaxing, catching up on sleep, and eating yummy yummy food. This is what I made for dinner last night. It received approval from all parties. I will take that as a good sign. Happy Eating!
- 3/4 lb shrimp (of the 21-25 variety), peeled and deveined
- 3-4 large cloves garlic, finely minced
- 2 tablespoons olive oil
- Zest of one lemon
- 1/2 teaspoon siracha
- 1/2 teaspoon each coarse salt and black pepper (I always use less salt)
- Juice of 1/2 lemon
- In a bowl, combine garlic, lemon zest, 1 tablespoon olive oil, siracha, salt and pepper. Mix well then add shrimp. Toss to combine and allow to marinate at least 3o minutes on the counter.
- To cook: heat remaining tablespoon olive oil in large non-stick skillet over medium heat (do not use high heat–it will make the shrimp tough).
- Add shrimp. Cook 2-3 minutes on one side until slightly browned. Turn and cook for an additional 1-2 minutes. Remove from heat when opaque.
- Transfer to a bowl and toss with fresh lemon juice. Set aside.
- 1 bunch broccolini, stems trimmed and peeled, cut into 1-inch pieces
- 1 plum tomato, finely diced
- 2 cloves garlic, thinly sliced
- 1 shallot, minced
- 1/2 tablespoon olive oil
- 1 tablespoon water
- Salt and crushed red pepper flakes
- Heat your oil in a large skillet over medium heat.
- When the oil starts to shimmer, add in your garlic and onions. Allow to cook until softened (about 3 minutes) and add in your tomatoes.
- Raise your heat to medium-high (not so high that things start to burn). Cook for an additional 2-3 minutes, stirring frequently, until the tomatoes start to soften at the edges.
- Add in the broccolini, salt, and pepper flakes. Stir to combine.
- Add in your water and cover. Allow to cook for 3 minutes.
- Remove lid and continue cooking until broccolini stems are crisp-tender.
Serve broccolini and shrimp atop a bed of shallot risotto, some polenta, or basmati rice.