4/30

This dinner was not so exciting.  I made saffron rice, shrimp, and a failed attempt at croquettes.  The shrimp were simple but cooked to perfection (as the recipe had promised).  They are not heavily flavored, so they made good leftovers on salad.


The croquette recipe called to make a mixture that would act as the filling.  It was not the most instructive recipe (I will not name names) and it came out as a disaster.  Other recipes I have read since say to refrigerate the mixture overnight...which may have helped in hindsight.  No use crying over spilled milk... or in my case oddly congealed milk.






Theresa Barrenechea's Langostinos a la Plancha (grilled shrimp)
From the Basque Table

 3/4 cup olive oil
juice 1 lemon
2 teaspoons coarse salt
2 pounds large shrimp

Marinate the shrimp in the ingredients listed above for one or two minutes.  Cover the bottom of a heated skillet by carefully placing the shrimp. One each side, cook for one minute on high heat and one minute on low heat.


Bonus Recipe!

In one of my other entries I made piperade. Piperade can be made into a meal by cooking eggs in it and serving it with toast.  Preheat the oven to 450 degrees.   Heat the piperade in a skillet, make holes for the yolks and crack in the desired number of eggs. Spread the whites around and put it in the oven once it starts to simmer. Bake for 8-10 minutes in the oven, until yolks are set.

*note: eggs can also be scrambled in and/ or cooked entirely on stove top.