Enough about puppies.
Enough about stress.
Enough about issues.
Rosie's back in the kitchen cooking tonight.
And here's the finished product:
marinated, sauteed shrimp,
grilled tile fish,
red beans and rice,
and butter beans.
Please follow along as I prepare dinner
for all the Hawthornes tonight.
First, the marinade for the shrimp:
Lemon
Lime
Little-bitty red onions
Little-bitty white onions
Garlic
Olive Oil
Red pepper flakes
And pretend there's a bottle of Chardonnay up there.
First, I zested the lime and the lemon
into a storage bag.
Then I juiced the lime and lemon,
added in the sliced onions and garlic,
and the crushed red peppers.
A little olive oil in the bag.
And some Chardonnay.
I added the shrimp to the marinade,
expelled the air from the bag,
closed it,
and massaged the shrimp.
You don't want to marinate this more than
30 minutes or so,
because, as you can see,
the shrimp is already starting to cook from the citric acid.
(Notice it's getting white, i.e cooked.)
Mr. Hawthorne brought home a nice tile fish fillet
from Billy's Seafood tonight.
He pulled out the pin bones
and seasoned it with Cajun Seasoning.
The tile fish went onto oiled foil
and onto the grill
for about 17-19 minutes.
Mr. Hawthorne knows his fish.
This was grilled to perfection.
Moist, juicy, flavorful, flaky.
In the meantime,
I had prepared my beans and rice.
OK, I slummed it by using a red beans and rice packet.
But it's really, really good.
The beans and rice cooked for about 25 minutes
and I minced a strip of that jalapeno,
sliced the green onions,
and chopped the cilantro for accoutrements.
Then I decided I needed some creme fraiche
to balance out the heat of the jalapeno
and the smokiness of the bean/rice seasoning.
Here are the red beans and rice
after about 25 minutes of simmering.
Mr. Hawthorne simmered butter beans
and unfortunately this photo of the beans is washed out.
I poured the shrimp marinade
into a sauce pan and heated it to boiling.
I heated my pan,
added olive oil and butter
and heated the butter to slightly brown,
then added the shrimp,
tossing for about a minute.
Lastly, I added the heated marinade to the shrimp.
And it's ready to serve.
Remove from heat.
Be sure you don't overcook the shrimp.
Overcooking shrimp makes them tough and rubbery -
two characteristics you do not want in shrimp.
Shrimp is ready to be served.
And here's my dinner:
Shrimp in marinade sauce.
Grilled tile fish.
Rice and beans accessorized
with cilantro, jalapeno, green onions, and creme fraiche.
Butter beans.
The rice and beans were wonderful.
And adding the scallions, jalapenos, and cilantro
just took it to the next level.
The creme fraiche tamed the heat
and added a delicate counterpoint to
the smokiness of the rice/bean seasoning
(Could it be cumin, Rachael????).
The scallions were a lovely green crunch and bite
and the cilantro was just the icing on the cake.
I love butter beans.
They're buttery and beany.
And green-tasting.
It's just too bad I don't eat supper during the daytime
because, if I did, my food pictures would ROCK!
This plate would be white. And the goods would just JUMP out at you.
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