Today is National Shrimp Scampi Day. Who doesn’t adore shrimp scampi? But sometimes we want more or different or whatever. It’s spring – let’s embrace the wonder of the season.
Several years ago, I planted arugula in our garden. I showed the plants to Kiddo and Hubby, with strict instructions that although it looks like a weed, do not pull it. The problem with growing arugula in my garden was that I didn’t plant enough. We grew enough for Arugula Burgers . . .
But not enough for a nice Arugula Salad. So now I buy arugula from the produce market. Tomatoes are a much more productive crop. We grow enough tomatoes and peppers and tomatillos to put up all kinds of salsas and sauces. In the summer, we bring tomatoes everywhere we go, and hand them out like candy. Same with the peppers and tomatillos.
There are so many wonderful ways to celebrate Spring while maintaining the old school Catholic Traditions of abstaining from meats on Friday. This is a beautiful menu filled with freshness from the garden and sweetness from the sea. While it might not be shrimp scampi, this supper is just as delicious. Enjoy!
Handfuls Spring Greens with Arugula
2 Roma Tomatoes
Dressing of choice
Tear greens into bite-size pieces. Scatter greens in a chilled salad bowl. Cut tomatoes into quarters, cut quarters in half. Scatter over green.
Chill until ready to serve.
Provencal Shrimp and Jasmine Rice Pilaf
Jasmine Vegetable Rice Pilaf
1/2 White Onion
1 cup frozen Peas and Carrots Blend
2 tablespoon Vegetable Oil
Salt to taste
Black Pepper to taste
1 teaspoon Minced Garlic
1 cup Jasmine Rice
1-1/2 cup Chicken Stock
Peel and finely dice onion, set aside. Place peas and carrots in a strainer. Rinse with cold water to gently thaw, drain and set aside.
Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.
Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.
Uncover, fluff with a fork just before serving.
1 lb large Shrimp
1/4 White Onion
2 Garlic Cloves
4 Roma Tomatoes
1 tablespoon Olive Oil
1/4 cup White Wine
Dried Thyme to taste
Dried Marjoram to taste
Black Pepper to taste
While the rice cooks, peel, remove tails and devein shrimp. Keep chilled until ready to cook.
Peel and dice the quarter onion, set aside. Peel and crush garlic, set aside. Dice tomatoes, set aside.
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until transparent, about 3 minutes. Add garlic and cook another minute without browning. Add tomatoes and cook until they release their juice, about 4 minutes. Add wine and simmer 1 minute, do not let skillet run dry, add more wine if necessary.
Place shrimp over vegetables; sprinkle with thyme, marjoram and pepper. Lower heat to medium-low; cover and let simmer without boiling for 3 minutes. Turn shrimp, simmer for about 2 more minutes or until beautifully opaque white with hints of pink and bright accents.
Plate shrimp, spoon tomatoes over top and let pan drippings drizzle over everything. Serve with rice and salad for a light yet satisfying supper.