BYOB – Patty Brings Scrimps to the Clayhouse
By: P. Collins
If you’ve ever uttered anything like - “I can’t cook”, “Cooking takes so long”, “Cooking is so hard”, then I’ve got an easy recipe for you to try at home. This meal idea takes less than 15 minutes to prepare – tastes GREAT and is healthy too! That’s right – Less than 15 minutes from start to your plate… tastes great …and…and…and – it’s good for you!
Yep, this “you can have it all meal” from Health.com is called Garlic Ginger Shrimp, and it left everyone begging for more.
Here are the ingredients that you’ll need:
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2 tablespoons vegetable oil (use olive oil, bit better for you)
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2 tablespoons grated or minced peeled fresh ginger (the dry stuff is fine, find it in the spice aisle)
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3 garlic cloves, minced (buy the already chopped stuff in the produce area)
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1 pound medium shrimp, thawed, peeled, and deveined (buy a bag of frozen, COOKED shrimp)
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1/4 cup rice wine or dry white wine
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1/2 cup chopped scallions
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2 cups hot cooked brown rice (use Success boil in bag brown rice – throw in the microwave, takes 10 minutes)
Okay, pay close attention now, this is where it gets really tricky… – first, throw the first 6 ingredients listed above into a warm/heated pan and cook them up. Next, cook rice in microwave. Third, put a cup of cooked rice onto a plate. Lastly, spoon shrimp mixture over top of cooked rice and Eat.
“Teachable moments”
1) Start the cooking when you are ready to eat – if having salad or something, eat that first then do the cooking – this meal is best served up as soon as its done, reheating or keeping it warm isn’t so great.
2) Notice that ingredient #5 is rice wine…not rice wine vinegar which I somehow got in my head. My version turned out great, but I lost sleep imagining just how AWESOME it could have been had I read that ingredient right.
3) Recipe calls for medium shrimp (might be labeled as 41/50 in your store), but my shrimps were scrimps (i.e. – tiny runt shrimps) – so you might want to go for medium large (labeled as 36/40) or maybe even large (labeled as 31/35).
In summary, if you try to cook this recipe and can’t: A). you fall into the category “moronic human”; B). all eating privileges should be taken from you.
What’s a good wine pairing to go with this dish? I paired it with a white blend from California’s Clayhouse Wines, called “Adobe White”. This 2008 Central Coast White wine packs an interesting blend of 22% Viognier, 18% Sauvignon Blanc, 17% Grenache Blanc, 16% Roussanne, 6% Chardonnay and 5% Chenin Blanc – Shew, what a mouthful! But, trust me – this perfectly allocated white wine will do right by this tasty shrimp dish. For another take on this very different California white wine, here’s what the folks at Clayhouse have to say:
“The Adobe White is a blend created for that passionate, adventurous white wine lover inside you, elemental like the adobe but elegant with exotic floral and fruit aroma and flavors”.
There you have it, an easy, affordable and healthy supper with a rather usual California white wine to boot.
Bon Appetite!
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