I refuse to eat things that have eyes. The fish section in our grocery store is plentiful (as one would expect in a country that’s surrounded by water), but when everything is looking at me, it creeps me out!! When we were in Greece for our honeymoon, I was equally disturbed when I ordered grilled shrimp and they came whole! The shrimp for this dinner, luckily, didn’t have eyes when we bought them. This recipe is really quick, about 5 minutes for the shrimp and 15 for the rice pilaf. It’s a good weekday meal. Oh, and Dustin gets the credit for this one. He made it up. I just made the rice. We also made some spinach as our vegetable accompaniment: just sautéed with some olive oil, lemon juice, some raisins and a dash of nutmeg. (But we didn’t take a picture of it!)
What we drank: From France, La Poule Blanche 2004 from Sacha Lichine Vins Sans Frontieres
For the Rice Pilaf:
3/4 cup rice, uncooked
1 1/2 cups of chicken broth, heated to almost boiling
1 TBS butter or olive oil
salt and pepper
- Melt the butter in a pan that can be covered.
- Add the rice and stir until coated with butter for 2-3 minutes. Season with salt and pepper and add the bay leaf. Turn the heat down to low and add the hot chicken broth. Cover the pan.
- Cook for about 15 minutes or until rice is tender and the broth is absorbed. Season again if needed and serve alongside the shrimp.
For the Shrimp:
18 medium-sized shrimp, shelled and devained
1 1/2 TBS of butter
juice of 1 lemon
1 clove of garlic, chopped
a splash of white wine
chili pepper (to taste)
salt & pepper (to taste)
- In a frying pan over medium heat, melt the butter and add the garlic. Cook until it’s fragrant and light brown. Add the shrimp, the lemon juice, the wine, and the chili powder and salt and pepper. Cook until shrimp turns pink.
- Remove shrimp from pan. Return the pan to the stove and turn up the heat. Reduce the sauce, stirring continuously for 2-4 minutes. Poor over the shrimp.