Wow, its so September already that back to school supplies are off the shelves and Halloween is up, with all it’s pumpkins, skeletons and scarecrows. August was super busy with all the canning I did and family visits. I barely looked up from the jam pot. I’ve found I really love stirring jam and watching it simmer down. It’s very therapeutic! Who knew?
The other night, when the house was quiet and I was pondering dinner, I decided to experiment and create a variation on a favorite recipe from “50 Things to Grill in Foil”, a small pamphlet published by Food Network Magazine. Food Network’s version consists of shrimp, garlic, butter, lemon, parsley and a pinch of hot pepper flakes. I was kind of bored with that and I had been given some beautiful cilantro by a friend at work so I substituted it for the parsley. Then I upped the game by using a fresh red Serrano pepper from my garden in place of the crushed red pepper flakes and some lime juice and zest instead of the lemon. The result was quite zingy and had a definite southeast Asian flavor profile. I ate it without accompaniment but it would have been excellent over rice or ramen noodles.
Shrimp Baked in Foil with Lime and Cilantro
- 4-6 large shrimp (16/20 count), rinsed, peeled and deveined
- 1 Tbsp salted butter
- 1/4 C chopped cilantro, leaves and stems, loosely packed
- 1 Serrano pepper, halved, seeded and diced
- 3 cloves garlic, smashed
- 1/4 tsp lime zest+juice of 1/2 lime
- pinch of fine sea salt
Layer the ingredients on a sheet of heavy-duty aluminum foil sufficiently large to fold in thirds over them. Crimp the foil to create a tight seam on the sides and top. Place on a baking sheet and bake on the center rack in a 425º oven for about 12 minutes. Remove from oven and let stand for about 5 minutes. Mind the steam when you open the packet and expect some liquid to have been released by the ingredients. It makes a lovely broth for dipping bread. Enjoy in a shallow bowl.
Notes: Feel completely free to adjust the amounts of ingredients to suit your taste. Also, you may leave the shells on the shrimp if desired, and peel them at table. Many feel the shells impart excellent flavor. I’m just too impatient to peel my shrimp at dinner. Also, this will increase cooking time by 2-3 minutes.
New Baby Kitty!
Oh, and on a completely side note, we got a kitten. She just had her first vet appointment and is doing fine. She’s a very good jumper and climber and is quite vocal.