When I go to a restaurant I am my husband’s – and probably the wait staff’s – worst nightmare. I must have it my way. A little of this and a little of that. If I could take a bit from each entrée it would be perfect because it seems there is always something I don’t like on every item, but something I do like on every item.
Such is the way when I look at a new recipe. I become inspired by one recipe, but like ingredients from another and pretty soon I have a collaboration of two or three different recipes. Sometimes it works and sometimes it doesn’t but I think tonight’s adventure did.
This is a marriage of ingredients from 3 different recipes, inspired mostly from a Food and Wine recipe I found online. It was a fairly quick meal to fix and although I paired it with coconut rice, you could serve it with a salad or crusty bread and it would still be a filling meal for you.
Just make sure when you eat this, share the joy. There is a lot of garlic in it and you know they always say that if one eats garlic, then everyone should. Don’t worry, they’ll all love it.
On a side note…no vampires will be visiting for a while.
- 1/2 cup olive oil extra virgin
- 1 bay leaf
- 5 cloves garlic, minced
- 1/4 teaspoon crushed red pepper
- salt and pepper
- 1 pound shrimp, peeled and deveined
- 1/2 red pepper, sliced thin
- 2 stalks baby bok choy, sliced thin
- 4 Tablespoons butter
- 3 Tablespoons dry sherry
- 1/2 lemon juiced about 2 Tablespoons
- 2 Tablespoons chopped parsley
Heat oil in saucepan.
Add bay leaf, garlic, crushed red pepper and saute until fragrant, approximately 3-4 minutes.
Salt and pepper shrimp and add to oil mixture, cooking until shrimp are done, approximately 3-4 minutes.
Add red pepper and bok choy and cook for 1 additional minute.
Add butter, sherry, lemon juice and stir until butter is incorporated and melted.
Add chopped parsley.