Why does everyone think that people like me must have a “specialty” or a “favorite food” or even a “recipe I make most often”? By “people like me” I mean those that have an insatiable obsession with food and cooking. If I’m wrong and you think I should have those things, then I guess I must be a bad foodie. If I’m right and I’m not alone here, work with me to dispel this common myth, please!
You know what I’m talking about. When your love affair extends to so many fruits and veggies and nuts and meats and cheeses, and combining them in any which way that strikes your palette on a particular day, how can you be expected to choose a favorite, never mind stick with the same thing over and over again?
I swear, sometimes I think having a couple of food allergies would make my life a lot simpler.
But as it stands, there is really no good reason to make myself choose a favorite when instead I could just continue on trying to taste all the different ingredients and flavors that could possibly come out of my kitchen.
Hopefully that clears things up. (And for what it’s worth, I’m always truly humbled when someone tells me that one of my recipes in their “rotation.” I don’t even have one of those.) But actually, I do have a couple of scenarios that would justify making the same meal over and over.
1: It has to be really, really good. You know, the kind of food that leaves your mouth still watering after your last bite.
2: A blogging malfunction. You know, you forgot to pick up the right garnish and can’t fathom taking the picture when it’s not “just right”, or the camera mysteriously eats the photos right off the memory card.
And when both 1 and 2 happen at the same time, there’s extra good reason to make the same meal two weeks in a row. You probably guessed that’s what happened during Round 1 of Shrimp in Creamy Horseradish Sauce (and yes, it was the camera disaster, not the missing garnish). But I didn’t let that get me down. It was too easy not to make again – just a few simple pantry ingredients coming together in less than 10 minutes. And better yet, it was way too tasty to keep to myself. Having a rotation might not be such a bad thing after all.
We served this zesty shrimp with a side of bulgur and steamed vegetables, but it would also be great over mixed greens for a filling salad.
a few thin slices of lemon
generous pinch of salt
12 oz large or jumbo raw shrimp, thawed if frozen
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon olive oil
2 teaspoons prepared horseradish
1 tablespoon (1/2 oz) plain nonfat Greek yogurt
1 large scallion, thinly sliced
salt and fresh-ground black pepper to taste
Fill a wide, deep saute pan (or any pan that will allow the shrimp to fit in a single layer) with a few inches of water. Add the lemon slices and salt, cover, and bring to a boil. Allow to cook for 5 minutes.
Meanwhile, whisk together the lemon juice, mustard, olive oil, horseradish, yogurt, and scallion in a medium bowl. Season to taste with salt and pepper.
Uncover the water, reduce heat to a simmer, and add the shrimp. Cook for about 2 minutes, or until just opaque. Drain the shrimp in a colander, discarding the lemon slices.
Add the shrimp to the bowl with the yogurt mixture, and toss to coat. Serve right away, or chilled.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 9.8 g
Cholesterol: 255.0 mg
Sodium: 457.4 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.5 g
Protein: 35.6 g