CHEF’S SUNDAY SHRIMP

Chefs can’t help themselves.  A day off?  Let’s cook!  And that’s the magic of a chef in the house.  Even without a trip to the market, even without knowing what’s in the larder, there’s going to be a good meal. This is one of those dishes that relies on just what happens to be in the fridge, or the freezer, or the pantry, or the garden.  Everything but the noodles can get roasted on sheet pans—or sautéed in one big pan.  No real recipe—use what’s on hand, and adjust quantities up or down to fill the plates around the table.  Amounts below serve 3-4.

• 1 lb. bag frozen extra-large or jumbo shrimp—thawed and peeled—or fresh shrimp, if available
• 1-2 red or yellow peppers, sliced
• 1 lb mushrooms, sliced
• Big handful of green beans, ends removed and left whole
• Any other small quantity of vegetables—artichoke hearts, black olives, scallions, cherry tomatoes
• 1-2 garlic cloves, finely minced
• Handful of parsley, roughly chopped
• Olive oil and butter
• ½ lemon
• Curly noodles, cooked and drained—then tossed with butter, parsley and salt and pepper

Arrange shrimp, garlic and vegetables on one or two foil-lined sheet pans, then toss with small amount of olive oil and salt and pepper.  Spread out and roast at 400’ for 10 minutes or so— until shrimp are thoroughly cooked.  Vegetables will be at different stages of doneness, which adds texture to the dish.  Or, heat a little olive oil in a large sauté pan, add shrimp, vegetables and salt and pepper, then cook, tossing gently, for 8-10 minutes—until shrimp are thoroughly cooked.  Meanwhile, cook and season noodles—keep warm.  Arrange noodles around large serving bowl and pile shrimp and vegetables in center.  Squeeze a little fresh lemon juice over all.  Enjoy!!

The Kitchen Hive