SHRIMP WITH LEFTOVERS

This is one of those back-pocket ideas for times like when the neighbors, just back from Italy, bring you some of the wine they brought home. All of a sudden, it’s 8 o’clock Sunday night, bottles are empty, everybody’s hungry and everything’s closed (at least down our way). And this is my perfect rationale for always having a pound of flash frozen, raw, shell-on shrimp in the freezer. Sure, fresh is best, but this works.

• Defrost shrimp between 2 damp tea towels, and remove shells
• Assess your leftovers! A half jar of roasted red peppers, a handful of green beans, some Greek olives, a few mushrooms—you know what you have on hand
• Heat butter and olive oil in large pan—the amount becomes the sauce
• Add a few crushed red peppers, a few drops of garlic and ginger oils, salt and pepper, some jerk seasoning and paprika, until it smells good
• Add raw shrimp and toss while they cook over medium heat
• Add cut-up leftovers all at once, stir to coat until warm
• Serve over rice

The Kitchen Hive