Happy Saturday, everyone!
I’m unexpectedly in Connecticut for a couple days to lend a shoulder to my best friend. I believe there will be some wine and chocolate involved later tonight; those plus some vegetables would certainly comfort me.
When I arrived at my parents’ house, I discovered that they already had dinner plans at a restaurant, so I inquired about the vegetable quantity in their refrigerator. My mom responded, ” Sorry, Les, we’re out of everything. I think we might have some carrots.”
Then, I opened the fridge to find this:
Slim pickings, Mom.
With plenty of vegetables, a freezer full of shrimp, and a pantry stocked with spices from countries spanning the globe, I had everything necessary to make a mess of my mother’s beautifully massive kitchen.
mediterranean shrimp medley with quinoa (for two)
- 12 shrimp, peeled and deveined
- 1 T evoo, divided
- 1 clove garlic, minced
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 c eggplant, chopped
- 1 fresh tomato, chopped
- 1/2 c artichoke hearts
- 5 prunes, chopped
Heat 1/2 T oil over medium heat. Add onion, sauté until soft. Add garlic, sauté one minute. Add pepper, eggplant, and prunes; sauté about 5 minutes. Add tomato and artichoke hearts; sauté a couple more minutes, until everything has caramelized.
Remove vegetables from pan; add remaining oil. Pan sear shrimp, about 3 minutes per side.
for the quinoa:
- 1 c water
- 1/2 c quinoa
- 1 t oregano
- 1 t basil
- 1 t marjoram
- couple pinches salt
Bring water to boil. Add quinoa and spices; simmer, covered, 15 minutes.
Served alongside a romaine salad with hot peppers and olive oil. It’s amazing that I created this out of a kitchen consisting only of carrots.
Since I’m off to offer an ear and some hugs, care to tell me what is comforting to you?