I’ve been craving something spicy or tart. Probably something with chicken, I thought. Most definitely with a pasta or potato. But no matter what I made, it just wasn’t right.
I made The Pioneer Woman‘s Spicy Lemon Garlic Shrimp. Let’s not even go to the place that acknowledges that shrimp are treyfah. We’re ignoring that part. I quartered the recipe since I was cooking for two. I was thinking more about how hungry I was at the time than I was of the blog. Consequently, this is the only picture I have of it.
The poor husband, though. He hates “working” for his dinner. The shrimp was in the shell so he had to peel as he went. I told him as I handed him his dinner, “Any complaints about having to peel the shrimp, I have Ree’s email address ready for you.” I’m not sure if he has a crush on her or dinner was just that good. He didn’t complain. Much.
In other news, my tip of the day:
I have been very conscientious about using a vegetable peeler to peel off the lemon rind, minus the pith when I use lemons. I put them in a bag in the freezer. Yesterday I needed lemon zest but had no fresh lemons. There was no way I was going to be able to chop the rinds up small enough to be considered “zest.” I had a light bulb moment. Since there wasn’t pith on the underside of the lemon rind slices, I just put a few in my spice grinder (ok, it’s a coffee grinder, but I use it exclusively for spices) and POOF! Lemon zest.