I promise I will try to change this; especially since I will be done with classes in less than two weeks. Fingers crossed I will have a job by then, but either way I am going to make myself fall back into a foodie schedule. July will consist of, hopefully, at least four posts a week.
On a different note, this weekend was lovely. Despite the fact that I had to bust out five long answer questions and a 1000-word essay for my history take-home exam, and study for my calculus exam, I found myself really happy. I am sure the weather had a lot to do with it. My good mood just seems to get better and better though. I do not know what it is that is making me have a new outlook on life, but it's working. Knock on wood and hope it sticks for more than a week.
So, enough said, here is the recipe for my dinner last night. Once again I was craving shrimp. I think the reason is that a) shrimp are deliciously fresh b) they make a perfect light dinner and c) they are quick to prepare and easy to cook.
Shrimp with Fennel and Sun-dried Tomatoes (adapted from the Bon Appetit Fast Easy Fresh Cookbook)
- 1 tablespoon olive oil (substitute for flavored olive oil such as Basil-infused is available)
- 1 fennel bulb, trimmed, halved, and thinly sliced crosswise
- S & P
- 1 small shallot, finely chopped
- 1/4 cup sliced sun-dried tomatoes
- 1/2 pound cooked shrimp, peeled and deveined
- 1 teaspoon rosemary
- In a large skillet, heat olive oil over medium-high heat. Once oil is hot, add fennel and cook for about three minutes, or until slightly tender. Season with S & P.
- Add tomatoes and shallot and cook for one more minute, stirring occasionally.
- Season shrimp with S & P. Add shrimp and cook. While shrimp are cooking, add rosemary and stir so that it is incorporated evenly. Cook shrimp until slightly pink, one minute on each side. Remove from heat and serve.