There are days that start out well, then take an unexpected turn; like yesterday for example. I went to bed a little early and woke up abruptly when I heard a crash. I ran into the bathroom to find Val laying unconscious in a large pool of blood. I’m normally a steady Eddie in a crisis, but ever since Val’s brain surgery two years ago, our mantra has been don’t hit your head! I immediately called 911 to call an ambulance. As I followed the ambulance in my car I thought “Jeez she hasn’t been off our farm since March 9th because of Covid-19, and now we’re off to the emergency room!” After having a cat-scan it was determined that Val broke her nose and suffered a concussion. The good news was I brought her back home at 4:00 a.m. this morning. The lesson learned was don’t take a power slide on a tile floor. Floor 1, Val 0.
There are some punches that I can appreciate; like the first fresh garlic of the season. My go to recipe is Iberian Garlic Shrimp and boy does it pack a punch! Combine 2 heads of fresh garlic with roasted cherry tomatoes and sauteed shrimp and you have yourself a bowl full of yummy! Make sure you have a baguette to sop up all that goodness.
IBERIAN GARLIC SHRIMP
INGREDIENTS:
1 pint cherry tomatoes
2 heads fresh garlic, cloves peeled and thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
2 pounds large raw shrimp (13-15 count) shelled and de-veined
Juice and zest from one lemon
16 ounces linguine, cooked in salt water according to package directions
1/4 cup fresh parsley, chopped
1/4 cup finely shredded pecorino
INSTRUCTIONS:
Preheat your oven to 400 degrees F. Place cherry tomatoes on baking sheet lined with foil. Pour 2 tablespoons olive oil over them and roll them around with your hands. Sprinkle with flake, or sea salt. Roast in upper 1/3 of oven for 25-30 minutes.
Place a large pot of salt water to boil. Cook linguine according to package directions. Drain.
In a large pan over medium-high heat, combine olive oil, red pepper flakes and garlic. Saute garlic until softened, but not brown, about 2-3 minutes.
Add shrimp and saute, tossing frequently until just done, about 2-3 minutes. If you think it needs additional time, take it off! It will continue to cook off heat.
Place drained pasta in a large serving bowl. Top with shrimp and oil; then with roasted cherry tomatoes. Sprinkle with lemon juice and zest, then chopped parsley and pecorino cheese.
Serves 4-6
“Instead of giving up in the face of adversity, you should face it with a positive attitude and a smile.” —Anurag Prakash Ray
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