Wednesday, December 8, 2010
So, the big announcement. Yes, ahem, I have a real job! It comes with my own office and everything. I have colleagues. I get to wear suits all the time (wait, is that a plus?). Most awesome of all perhaps is that I now have an answer to the question "so what do you do?" It's fabulous.
Monday, December 6, 2010
|Calvin, looking like a bad ass.|
1 bunch cilantro, chopped
About 8 good-sized basil leaves, chopped
1/2 - 1/3 red onion, depending on size, diced small
4-5 large tomatoes, chopped into small pieces
3-4 cloves of garlic (or however many you choose, depending on your love for garlic), minced
1 pound peeled shrimp, chopped into smallish pieces
Red wine vinegar
1 loaf of garlic bread
Parmesan cheese for topping
First, chop up all of your veggies and herbs and toss them into a big bowl together. Next, heat up a dollop of olive oil in a pan over medium heat and add your shrimp and garlic cloves. Saute them together for about 3 minutes, just long enough to get the flavors to meld but not so long that you start browning the garlic. If you want to make the recipe even easier, use frozen peeled shrimp (the small size). It makes them easier to chop up and it's hard to tell the difference since there are so many other flavors going on. Once your shrimp and garlic are done, put them into the bowl and toss with your olive oil and vinegars. I didn't give precise amounts since it's a matter of personal taste, so just taste it frequently until you're satisfied. Toss a little bit of sea salt in there and you're done. You'll want to let it sit for about 10-15 minutes, so while that's happening slice and heat up your garlic bread. Top each slice with the shrimp mixture and serve with Parmesan. This makes a lot, so you can have it for a main course for about 4 people and you'll probably still have some left over.