I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there.
Instead though, I thought I’d offer my idea of a more comforting alternative.
Oh friends. I think we have a winner here. Let me count the reasons:
This recipe is a riff on the this garlicky baked shrimp (a longtime favorite recipe on the blog). It’s made with the best Mexi combo ever (cilantro + lime, of course). It’s topped with a healthier crispy breadcrumb mixture (hail the Panko!). It only takes about 10 minutes to prep and 15 to bake (easy peasy). And it is crazy good. (CRAZY.)
Oh my goodness. I think the reality of planning 2 back-to-back trips before leaving the country for 3+ weeks is finally settling in.
It is only the beginning of the week, and I have already pulled two ridiculously late nighters and have been buzzing around a million miles an hour during the days trying to check things off my to-do lists. No complaints — it has already been a wonderful autumn and I’m completely excited about what’s ahead these next two months. But I’ve come to accept that spare time and sleep are definitely going to be a little limited right now, so I’m trying to soak of moments of joy and relaxation whenever they can be found!
One of my favorite places in my neighborhood market is this fantastic Middle Eastern market, always overflowing with fresh pita bread and naan, endless $1 spices by the scoop, and all of the nuts, grains, and everything Middle Eastern you could dream of. But more than anything, I love the great guys who run the place. And now that I live across the street, we get to see each other wonderfully often.
So yesterday when I walked over to pick up a few scoops of lentils, they of course asked what was on the menu. As soon as I mentioned “salmon”, their elderly mother who was sitting behind the counter immediately started talking a million miles an hour in her native language. Her son translated, “She says you must cook salmon and lentils this way — cumin, coriander, cilantro, salt, pepper and a nice bit of lemon juice. It is the best way. You will love it.”
Any of you Instagram followers will know that I had the pleasure of spending last week in Iowa with a bunch of stellar farmers and bloggers learning all about…CORN! Lots and lots and lots of corn! It was a fabulous experience (which I will be telling you about soon in another post!). But ever since then, I have been craving this salad I adore from one of my favorite local KC restaurants, Urban Table, that it sprinkled with the most delicious roasted corn. They call it the “Shrimp Buena Terra Salad”. I call it…one of my favorite salads EVER.
Seriously. I know that food bloggers are supposed to be all adventurous and everything, but this salad was the first dish I ever ordered there and I love it so much that I may have ordered it every time since. SO GOOD. So after a year, I finally decided I should try making it at home. And I must say, my little homemade rendition seemed to be pretty spot on!
Today I made one of my favorites for a special treat — classic lobster bisque.
I have a long list of restaurants I whose lobster bisques I adore, but for some reason I had never before tried making it at home. (Somehow lobster tails don’t seem to make it into my budget too often!) But my recent discovery of a bag of frozen chopped lobster meat from Trader Joe’s inspired me to give it a try. And I’m pretty sure now that this soup may make it into “the rotation” (as my friend Christin calls it) of favorites from now on.
Years ago when I was in college, I remember visiting a friend at KU who took me to one of her favorite hole-in-the-wall Mexican restaurants for lunch. As we walked in, we read on the chalkboard that the special of the day was…you guessed it…salmon fajitas!
I knew that I loved fajitas. And fish tacos. But this was definitely my first time seeing the two paired together, especially with salmon! I was a little skeptical, but when the waiter brought the sizzling skillet to our table, we both knew we were in for a treat. Their salmon fajitas were stunningly delicious!! I still remember everything about that meal. Instead of serving the salmon in filets, they had broken it up while sauteing so that the edges of each small piece were seasoned and ever-so-slightly-crispy. The salmon was then served on warm tortillas with the classic bell pepper and onions fajita combination (although I have since enjoyed adding in lots of extra zucchini, mushrooms, and sometimes sweet potato). Finally, they were topped off with lots of fresh guacamole, limes, salsa, sour cream, cheese, and whatever other toppings your heart desired.
I know that it’s summer and just about every kind of fresh vegetable and fruit seems to be in season. But this week I have had this crazy craving for shrimp scampi!!
Granted, it calls for some lovely fresh parsley lemons. And of course, lots of fresh garlic. But other than that, it’s pretty much all about the shrimp and butter and cheese and carbs — which are always in season in my book. ;)