Tuesday, April 5, 2011

Shrimply Triumphant! - recipe #6

I am probably jinxing things by writing this post, but I am so encouraged by tonight's dinner that I can't resist an early report on my mission against Picky Pants

Your recipe ideas were great and your comments and emails strengthened my resolve and also helped me prepare myself to concede this battle to GJ if my meal rotation plan doesn't work.  This is it - my last stand.

We are in week 2 of the mission, which I now call 20 for 6 (the same 20 dishes for 6 months).  Last week I decided to start with meals I know GJ already likes, with one important exception.  On Friday night I served spaghetti and meatballs.  This is Johnny's favorite food and I felt he deserved a treat for putting up with this program despite being an adventurous and appreciative eater.  And we're Italian for God's sake.  And the G in GJ stands for Guido.  Enough said.

On Friday night he choked down a single bite of meatball and it was very dramatic.  I almost cried for him.  But he did take a bite and that was a big, big step.

Tonight, I made a garlicly-lemony shrimp dish over spaghetti and prepared for battle.  I have been making this dish for a long time but I haven't served it to the kids in ages and the shrimp were covered with specs of minced parsley.   Green flecks would usually be grounds for an automatic refusal to eat.  But not tonight!

GJ peered into the pan while I was cooking and asked if he could try one shrimpy.  I was careful not to let on that I was thrilled because he gets skittish when too much attention is paid to him in these moments.  I said, "Sure."  He popped one in his mouth and said "I love this!"  I did a little happy dance.  Then at dinner he ate at least 10 shrimp, on a serving of pasta, followed by a roasted carrot.  About the carrots he said that he liked them this way (roasted as opposed to raw), but only a little.  Then he said that he thought he would like them more next time.  That's the idea, GJ!  Keep thinking that way and we'll both be winners at the end of the next six months.


When you lift this book, chunks of frayed pages fall out.  That's how loved it is.
So here's the shrimp recipe and praise for an out or print Martha Stewart cookbook that I love.  I have cooked over half of the recipes in this cookbook, which is organized into menus by seasons, and I have loved every one. The page for the shrimp dish is stained and covered in blue scribbles.  Always a good sign in my opinion.


Shrimp Saute with Orzo

Ingredients
1 cup of orzo (I use a pound of orzo or any other pasta, often linguine like tonight)
2 cloves of garlic
20 large shrimp peeled and deveined (it's pretty to leave the tails on but I don't for the kids)
1/4 cup of minced parsley (I use less, probably more like 2Ts)
Juice and zest of one lemon (I skip the zest to keep the dish mild for the kids)
1 cup of white wine
5T of butter
1T of capers (I use closer to two)

1. Bring water to boil and cook pasta.
2. Meanwhile, heat a scant T of olive oil in a large saute pan..  Add the garlic and cook on low heat for about a minute.  Be careful not to burn or even brown the garlic.  Add the shrimp, half the parsley and salt and pepper to taste.  Cook until opaque.  Then remove from pan and keep warm.
3.  Add lemon juice and wine to skillet.  Bring to a boil, lower heat, and reduce by half, about 2 minutes.
4. Remove from heat and add remaining parsley, butter, lemon zest (if using),  and capers.  Add the cooked pasta and shrimp to the pan and coat with sauce.  Serve.


1 comment:

  1. THIS SOUNDS NOT ONLY YUMMY, BUT EASY ENOUGH FOR ME - SOMEONE WHO AT AGE 61 IS JUST GETTING INTERESTED IN COOKING & WILL ONLY LOOK AT RECIPES THAT SAY "QUICK & EASY"!
    THANKS FOR SHARING, LAURA - NOW I THINK I'LL CLICK BACK TO SEE #1-5...LOVE, AUNT MARTHA

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