Sunday, January 08, 2006

Shrimp with Lemon, Chili, Garlic, and Feta

Oh my god. We made this Shrimp with Lemon, Chili, Garlic, and Feta - and it was fabulous. I found it over at the Traveler's Lunchbox. Here's how I did it (not exactly as directed):

1 1/2-2 lbs raw shrimp, peeled, tails on (we tried it all the different ways, and tails on but otherwise peeled was the best)
1 stick butter
10 cloves garlic
2 lemons
1/2-3/4 cup feta
something hot and spicy: I used a combo of chili powder and flaked red pepper (the original called for piri-piri, but I don't even know what that is, much less have any)

Cut up the butter and put it in the bottom of your huge new Dutch oven that your sweet husband who is being a little bit of a grouch tonight bought you for Christmas. Layer the shrimp and the garlic on top (they all fit in one deep layer in my amazing pan! The original had you making 3 layers of butter -> shrimp -> garlic) and sprinkle with the hot stuff of your choice. Cover and turn heat on high. Cook 6 minutes - it will start to smell awesome. Squeeze in the 2 lemons and stir in the feta and cover again (salt if you think it will need it - mine did, b/c the feta I used wasn't that salty.) Cook 6 more minutes. Struggle to dump the HUGE, HOT, HEAVY Dutch oven full of shrimp into a serving bowl. Call for help from husband. Pour into bowls and pig out (with crusty homemade sourdough and a simple salad of spring mix and tomatoes and black olives with a splash of olive oil and balsamic.)

Now, finish transcribing your FIFTY PAGES of notes from the MLA.


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