Garlic shrimp, and spinach and rice with lime.
Shrimp
1 T. butter
1/2 medium bell pepper, diced
6 stalks asparagus, trimmed
3 cloves garlic, minced
6 medium shrimp, peeled and deveined
kosher salt
ancho chili pepper
In heavy skillet, heat butter on high until foaming stops, but doesn’t brown. Saute bell pepper and asparagus until soft.
Reduce heat to medium, add garlic. Bring to a simmer. Add shrimp and salt to taste. Stir well. Cook at medium until shrimp turn pink.
Sprinkle with chili pepper to taste.
Rice
1/2 T. unsalted butter
1 shallot, finely chopped
1/3 c. long-grain white rice
1 c. vegetable broth
1/2 T. extra-virgin olive oil
3 cloves garlic, chopped
8 oz. spinach, tough stems discarded
kosher salt
fresh ground black pepper
chili flakes
1 t. fresh lime juice
Heat butter in heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes.
Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes.
Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
While rice is cooking, heat oil in a heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute.
Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes.
Stir in lime juice, then add rice and stir until just combined. Season with salt and pepper.
I’ve not gotten near enough sleep the past few days. And this is good.
on June 10th, 2010 at 6:03 am
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