So I made this incredible shrimp dish, like… three weeks ago.
I told myself that I would post it promptly and make a triumphant return to regular cooking, photographing, and writing. But then I kind of threw myself into a black hole of self pity and Seamless for a while. So there was that.
On the bright side, without that period of darkness, I would have never discovered that a nearby restaurant will deliver apple cobbler to your doorstep at midnight on a Friday night. Even if you’re not wearing pants.
Useful and important information, people.
Eventually, after some time and a couple of Netflix seasons had passed, I grew tired of life as a self-destructive ball of emotion. Shocking, I know. So this weekend, I decided to move on from that, take a day off of work, and fly to Orlando to visit my sister.
Once the plane landed, I did the only logical thing there was to do.
I went to Harry Potter World.
The park was bursting with people dressed in weird robes, and more importantly – deliciously frosty mugs of butterbeer. Not to mention all of the fake snow on the rooftops, $35 plastic wands, and everything else that dreams are made of.
The best part of the weekend getaway, though, was that I got to spend some good quality time with my sister. We are a year and a half apart, and have been known to have the occasional epic fight – but this time was different. We really spent some drama-free time enjoying each other’s company. It was exactly what we both needed.
Except for the part where she drew her new boyfriend’s name in the sand surrounded by hearts, and I threw up in my mouth a little.
Okay – a lot.
Come on, that’s just gross.
Speaking of gross, these shrimp are not.
They are completely delicious, and healthy. It’s a rarity that you will find something posted on my blog that lists neither bacon nor cheese nor butter in the ingredients. Kind of like the unicorn of RFTL recipes. So enjoy it, people.
I know I did. Because this was totally gone 2 weeks and 4 days ago.
Garlic Basil Shrimp (lightly adapted from Ellie Krieger)
- 3 tablespoons olive oil
- 1 large zucchini, diced
- 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1/8 teaspoon dried hot red-pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1/4 cup finely chopped fresh basil leaves
- 1 1/2 cups grape tomatoes, halved
- Salt and freshly ground black pepper
Heat 1 tbsp of the oil in a large heavy skillet over moderately high heat until hot but not smoking. Sautee the diced zucchini for 5-6 minutes until tender. Transfer to a bowl with a slotted spoon and set aside. Add the remaining 2 tbsp of oil to the skillet. Saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to the same bowl as the zucchini.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp and zucchini to pan and cook just until heated through.