Friday 12 February
Barbara had a rain-check from
Kroger's for $3.99 bags of frozen shrimp, and she came home with ten of
them. Nine got stuffed into the freezer,
and the one that didn't fit was dinner.
Once they had defrosted and been
shelled, Holt dusted the shrimp with oregano and let them sit while he sliced a
couple of zucchini into half-moons. He sautéed
them with minced garlic, then added the shrimp to the pan; and when they turned pink,
threw in four or five chopped Roma tomatoes.
The last touch was a Tablespoonful
of fresh thyme leaves, the only green thing available in our frozen garden; after a
few stirs to warm everything through, the heaping plates were finished with a
drizzle of basil oil.
Surprisingly
summery.
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