And then share this tidbit:
The fact that I made it out of this situation alive, is amazing.
Ok, I might be a little over-dramatic here, but not by much.
I have NEVER cooked a meal that required a pot or pan on every stove burner available ~ and it was an absolutely frightening experience. I was completely out of my element. By the time Dan got home from work I was a mess, and I probably won't do this again... anytime soon, anyway.
So here goes, out of the trusty Better Homes & Gardens cookbook:
Shrimp in Garlic Butter
1lb fresh or frozen medium shrimp in shells
2 Tbls butter or margarine
3 cloves garlic, minced
2 Tbls snipped fresh parsley
1 Tbl dry sherry*
1. Thaw shrimp, if frozen. Peel and de-vein shrimp.** Rinse shrimp; pat dry with paper towels.
2. In a large skillet heat butter or margarine over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 1 to 3 minutes or till shrimp turn pink. Stir in parsley and sherry.
*I don't really know what sherry is (a cooking wine?), but I didn't have any - so I improvised (woah) and used a few splashes of white wine vinegar... turned out pretty darn yummy!
**There is no sane reason, that I know of, to buy shrimp that has shells and veins. For goodness sakes, let someone else do this for you!!!!
The meal was yummy. I made the Fettuccine Alfredo that I tried a few weeks ago, and some steamed broccoli & cauliflower - but like I said, I was in way over my head. Four pots and pans, and three kids to maintain was a little much. Plus, I never time things right - the shrimp was done far too early, and I always start veggies too late. But when I mixed the shrimp in with the noodles, it warmed them up nicely.
The other thing I'd do differently was to cut the tails off before I cooked the shrimp - for no other reason than it was just more work to do when I had hungry children crying for dinner. The girls absolutely loved the shrimp! It hardly had time to settle on the high chair before they gobbled it up!
2 comments:
I just want to thank you for these recipe posts. First of all, you crack me up! I LOVE your honesty as you share how you're figuring things out, and learning about all these crazy foods and cooking processes. I keep remembering an email you sent me over a year ago, with questions about how to do it as a SAHM. And I just wanted to say, you're flourishing!!! It's been SO FUN to follow your blog and see you just dive right into your new role with zest and passion and to have fun along the way. And laugh at your kids and laugh at yourself. And document the good AND bad. And just enjoy the ride. I'm enjoying hearing about your ride, and it's helping me enjoy mine more too. :) So...thanks.
P.S.---I always start vegetables too late too. And I greatly dislike cooking with more than 2 pots and pans at once. (Just the other night I cooked pasta in water underneath my vegetable steamer, while I was steaming my broccoli!!) And I totally agree...just BUY THE DEVEINED SHRIMP! And my favorite recipes are ones I can completely prepare ahead of time (AKA...during NAPS,) and just reheat at dinnertime. To avoid the crying children hanging on my legs. :) So there's my 2 cents...and then some. Sorry for the uber-long-comment.
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