Breakfast Shrimp for Supper
By kmorganmoss • Jul 9th, 2008 • Category: Grace Notes, Seafood & Fish •
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This post has been a long time coming this week. I have a new daily schedule which includes 8 to 10 hours at a new job. Despite my petitions to the Office Angel in Heaven after the Gingerbread Lady passover, apparently my file has been put in another folder, mis-filed again or simply overlooked. I have avoided mentioning this new bit of information hoping not thinking about it would somehow make it go away. No such luck.
Giving God the silent treatment because of the disappointment hasn’t helped matters either. It just isn’t the same as giving someone else the silent treatment. God still knows what’s going on with me, and my pretending that my thoughts are private are quite preposterous. But I have been a touch angry at the delay and inevitable work at a job that isn’t my calling. Being in my 50’s also gives me a sense of urgency that time is short.
But then again God does take us down paths that seem to make no sense whatsoever. I feel like my GPS has been turned off and I am aimlessly driving around waiting for it to reboot. This is where faith comes in as I am sure that Moses wondered where he was going when God sent him on a most impossible and improbable course that made no sense. The stories of the Bible give me hope and let me know my questions have been asked before-sometimes with answers, most of the time with “wait”.
Thankfully, this is a dish you do not have to wait for. Skipping lunch at work, coming home hungry and tired I wanted something Southern to make in a jiffy. Breakfast Shrimp for Supper was what I needed. I think this is where my alter ego showed up as I am not a fan of rice in particular and I don’t eat shrimp. It’s not that I don’t like shrimp- I do. They just don’t seem to like me most of the time.
But tonight I was taking a risk, as a one bowl dish that would bring me comfort was in order. The time it took for the rice to cook which was 20 minutes, the rest of the dish was done. Rave reviews from the husband, I dare say I think I heard an excellent or two in the conversation. The Southerners got this right with this dish, and I will not only make it again for supper, but will whip it up for breakfast or lunch. I halved the recipe which is so out of character and it worked out fine. You could also cut this in fourths and create a dish for one person.
The only thing that could have made this dish better was if I had caught the shrimp myself. With this thought I just remembered that the husband has a friend who shrimps all the time. He goes out on his boat with two women and they have been shrimping ever season for over twenty years.
My husband is going to make a call to see if I can tag along. I am going to go to the store to buy dramamine to start de-rocking myself as I get sea-sick real easy. As in a row boat can send me over the edge of a boat before I pick up a paddle. But adventure and determination along with meds will get me through this. Also the thought of a really good meal helps some with the motivation.
Breakfast Shrimp for Supper
Scott Peacock & Edna Lewis- The Gift of Southern Cooking
4 tablespoons of unsalted butter
2 small onions, chopped (1 1/4 cups)
4 tablespoons thinly sliced green onion
1 clove of garlic finely minced
3/4 teaspoon salt
1/2 teaspoon fresh groud pepper
1 pound of large shrimp peeled and deveined
1/2 cup water
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Heat the butter in a heavy skillet until hot and foaming.
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Add the onion, scallions, garlic, salt, pepper.
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Stir well, and cook over medium heat for 5 minutes.
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Add the shrimp and cook for 1 minute, stirring often.
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Pour in the water, and simmer gently for 2-3 minutes, just until the shrimp are cooked through.
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Taste carefully for seasoning, adding more salt and freshly ground pepper as needed.
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Serve over hot plain rice.
I used a basmatti rice for the dish, as I was out of Carolina rice. Scott Peacock says, “if using frozen shrimp, thaw them slowly in the refrigerator. After thawing, they benefit from a 5 minute soak in lightly salted ice water with a squeeze of lemon juice”.
I did a quick thaw in a bowl of warm water for about 10 minutes, as I forgot to take my shrimp out of the freezer before work.
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kmorganmoss is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently blogging and hopes to find her calling.
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Kim, it looks like I wasn’t the only one with shrimp on my mind last night. I could go for a second round here!
What gorgeous colors! That’s the kind of scrumptious dish I could eat at any time…
Cheers,
Rosa
This is really interesting. It looks delicious, but I’m a little curious about one thing: what makes these “breakfast” shrimp?
Ah, Kim, you do such wonderful things while you are waiting! Those shrimp are lovely. I wish they were on my menu tonight!
Thank goodness for food because otherwise I’d be asking you (in my best Boca accent)…is anything okay? Your journey is having a blip so enjoy the ride because on the other end will be something fabulous. Being in my 50’s I so get that sense of urgence to follow a true passion. And wuzzup? don’t the employment gods know that 10 hr days are meant for the 20 somethings? The shrimp all in a bowl dish looks entirely satisfying - hide it in case God does show up wielding lightening rods and kashrut laws
It’s just beautiful…I love it! What a great morning idea.
i loved reading about your faith in god and your faith in shrimp. it’s a great-looking dish.
kim that’s a very good looking breakfast dish you’ve got there and one i’ll be trying soon. i can totally relate to your job problems. being 50 something myself and hoping and praying that i could do something other than what i do now. a couple weeks ago i had to work 14 days with one day off, i thought they were trying to kill me! hang in there, we’ll wait together.
Judging from those delectable images, I’d have to believe your husband that the dish must be excellent.
Thanks mom for letting me steal the leftovers from the fridge for dinner. Eventhough you made it the other night it was still fresh and the rice was fluffy. What a great breakfast for dinner which has always been my favorite. You should keep up with the theme as there are many great dishes that taste even better late at night rather than first thing in the morning.
That looks tasty and soooo quick. I think this goes into the week night rotation. I always have shrimp in the freezer and do not always have a quick-just-got-home-from-work-let’s-not-order-chinese recipe. I do now!
That looks delectable!
I’ve “tagged” you to write your own meme. Come on over to my blog see the rules!
Fearless- Shrimp n Grits was traditionaly a dish served at breakfast, that ultimately over the years made it’s way to the supper table. I imagine that the same thought is for this dish, shrimp traditionaly cooked for breakfast but served over rice for supper as well. Rice was not a breakfast dish as far as I know.
This looks positively mouthwatering, I’d eat it anytime.
Come at my house when it is shrimp season: we get them right of the dock! No need for dramamine and desserts will be included!
I hope you are finally settling down with the new job. I think you need a good afternoon of baking and photographing to reset your internal and spriritual clock…let me know when!
The dish looks amazing, love all the flavors. Shrimp and grits or shrimp and rice often makes it to our dinner table too.
Cool recipe. I just found your blog while looking around for other shrimp recipes. I just recently posted a recipe for Caramel and Ginger Shrimp that I adapted from “The Spended Table” cookbook and posted it on my blog @ http://cookingquest.wordpress.com if you would like to come take a look. I love feedback and other cook’s opinions for sure.
Thanks and have a great one!
Joe