I find myself sitting around the house these days wondering, much like Anthony Michael Hall in Breakfast Club but without the pen fastened to my lip and wandering up my nose, "who am I? who am I?" With the kid-let out of town, no one to cook for, nothing to do but work and try my best to say out of trouble - I ask, "Who am I?"
To be honest, I don't know anymore. It's as though my brain leaked out my ears long ago only I didn't notice because I simply was too busy listening to things like, "but watch....no the clones don't wear that...this is so like the time in episode 4.2.8 when so and so..." and softly murmuring, "hmm...mmmhmmm...really?...that's pretty cool....I know, right?" as though all of it is the most important thing on earth.
Do I miss him? Totally. Am I sad? Absolutely. I'm also a little bored and lonely. As much as I kvetch that I need time to myself, the minute I get any I'm like a teenage boy with a bra - confused and a bit freaked out. Know what I mean?
In any event, I'm going to a movie and grabbing some dinner tonight. Out side my own home...these are big steps people. BIG ONES.
I'll let you know how it goes, but in the mean time:
HAVE SOME SHRIMP IN HONOR OF THE BOY WHO IS HAVING A SUMMER
This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad on a bed of greens or on a buttered and grilled bun.
|1||pound extra-large shrimp (21-25), peeled, deveined, and tails removed|
|1/4||cup fresh lemon juice plus 1 additional tablespoon, spent halves reserved|
|5||sprigs fresh parsley leaves|
|1||teaspoon whole black peppercorns plus ground black pepper|
|1||small shallot , minced fine (about 2 tablespoons)|
|4||radishes , halved and thinly sliced|
|1||large orange , peeled and cut into 1/2-inch pieces|
|1/2||ripe avocado , cut into 1/2-inch pieces|
|2||teaspoons minced fresh mint leaves|
1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3. Whisk together mayonnaise, shallot, radishes, orange, avocado, remaining tablespoon lemon juice, and minced mint in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.
Call it good.