And then another.
So you'd think I'd be all chatty and have something to say. Being gone all this time and all.
You'd be wrong.
Except that there's this recipe for Spicy Roast Chicken I like. I found it in Food and Wine Magazine several years ago. It has Dijon mustard, lemon, pickled jalapeno, and breadcrumbs.
I felt for it, but it's just too hot to have the oven on for more than...say...5 minutes.
Five minutes really isn't going to roast a chicken, is it?
I borrowed the flavors from the chicken recipe and smashed them all up with one of my favorite quick-cooking ingredients: shrimp.
Jalapeno Skillet Shrimp (over pasta)
3 TBSP olive oil
1 lb shrimp, peeled and deveined
1/2 tsp salt
1/2 tsp pepper
3 TBSP Creole mustard
3 cloves garlic, chopped
2 TBSP pickled jalapenos
1 TBSP pickling liquid from jalapenos
juice of 1/2 lemon
1 TBSP chopped parsley
1 TBSP butter
4 servings cooked pasta, any kind
zest of 1 lemon
1 clove garlic, minced
2 TBSP chopped parsley
1/2 c panko breadcrumbs
Cook pasta according to package directions, reserving about 1 cup of cooking liquid.
(While water for pasta comes to a boil, prep the ingredients for the shrimp.)
If using, combine all of the topping ingredients and set aside.
Heat olive oil in a large skillet. Add shrimp and season with salt and pepper. Saute for about 3-5 minutes, until shrimp are pink. Add the mustard, garlic, jalapenos, jalapeno liquid, and lemon juice to the skillet. Cook and stir for about 2-3 minutes to heat through. Toss in the parsley, butter, and cooked pasta. Add pasta cooking liquid as needed to thin out the sauce. Transfer to a platter and top with breadcrumb mixture.
In the past...