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I can count on one hand the number of times I had seafood growing up. (Canned tuna doesn't count.) My father really didn't like seafood. I'm not sure if it was because he had to endure lutefisk or if it was because my mother couldn't cook seafood or that seafood wasn't really plentiful in the 60's and 70's on the prairie, essentially the geographical center of North America and a long way away from either coast or the gulf. I didn't start having seafood on a regular basis until I met the Trophy Wife who hails from Door County, Wisconsin. (Yes, God's Country! I know. I've heard it a million times.) With two large bodies of water on either side, they were practically swimming in seafood. Well, at least really large lake food. So I have learned to both eat and cook seafood. I try not to overcook it and I try to serve it in a light way just like it came from the ocean or swam in the really large lake or was inspired by the light blue summer sky of the North Dakota grasslands. The prairie never knew what it was missing.
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Ingredients
  • 10 Medium Sized Carrots Sliced
  • 30 Brussels Sprouts Cut In Half
  • 1/2 Cup Finely Diced Fennel
  • 1/2 Cup Finely Diced Onion
  • 2 Pounds Tail On Shrimp (You Could Use Prawns)
  • 2 Garlic Cloves
  • 10 Tbs Butter
  • 3 Tbs Olive Oil
  • Juice Of Two Lemons
  • 1 Cup White Wine (Pinot Grigio If You Have It)
  • Salt & Pepper

Preparation
  1. Melt the butter with olive oil over medium heat in a large pan or pot.
  2. Add the Brussels sprouts cut in half with the cut side down so they brown a bit.
  3. Use a mandolin to slice the carrots consistently. Add them once the sprouts are cooked about half way. Maybe 5 minutes into the cooking. Add the garlic, fennel, and onion. Season.
  4. Cook until the carrots just start to get soft, about 5 -8 minutes.
  5. Add the drained and rinsed shrimp, lemon juice and the White Wine. Season.
  6. Toss and cook about 8-10 minutes. Be careful not to overcook the shrimp. They should be pink. You may need to cover the last few minutes. Adjust seasoning as needed.
  7. Serve over whipped potatoes. I prefer whipped to mashed in this dish because I like the smooth summer texture. You could also serve alone or with rice or pasta.

Servings
8 servings

Nutrition
About 375 calories per serving without the potatoes or starch.

Tips
For a low carb alternative serve this without a starch.
You could cut the butter out and reduce calories, but trust me, it isn't worth it.

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Comments

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