Okay, no baking involved but I had to share.
I am slightly embarrassed to admit this, but in the interest of honesty, cooking seafood (any kind and in any form) intimidates me. Well actually (honesty), it terrifies me.
I love to eat seafood, but my fear is screwing it up. I’ll overcook it, undercook it, cook it correctly but it will be fishy, or have no taste at all. Whatever the nightmare scenario, it has passed through my mind as I’ve prepped fish or shellfish in the past.
All of this went through my mind as I threw together some oil, butter, lemon and white wine; praying all the while that I wouldn’t destroy the shrimp. Paul always jokingly asks, “Do you know what you’re doing?” My response tonight, “Nope!”
To my utter surprise and down right shock, they turned out beautifully. Gotta say I was just a touch proud of myself.
I served them over my favorite salad that we learned about in Milos, Greece. I also brushed some ciabatta bread with olive oil and sprinkled it with salt and pepper, then broiled it until barely toasted. It’s nice to have an edible utensil to scoop and mop everything up.
Sautéed Shrimp with Chickpea Salad (recipe by me ~ enter at your own risk)
INGREDIENTS (all amounts depend on how many shrimp you have, I cooked 12): raw cleaned-up shrimp (you can definitely clean them yourself but that just grosses me out), olive oil, about a tbsp of butter, lots of fresh garlic (minced), 1/2 a lemon, about a 1/4 cup white wine, salt & freshly ground pepper
DIRECTIONS: Place a pan over medium-low heat, and add olive oil and butter. Once the butter has melted, stir the olive oil and butter together and add the garlic. Sauté the garlic for a bit while stirring. Squeeze the lemon into the garlic mixture, then pour in the white wine. Let those flavors blend together over the heat for a bit while you stir. Place the shrimp into the pan and sprinkle with salt and pepper. Continue to stir everything so that the shrimp are covered in the sauce. Flip them when the bottom of the shrimp turns white/pink. They are done when they are white/pink all the way through.
INGREDIENTS: about 2-3 tbsp olive oil, one can of chickpeas (rinsed thoroughly), 1 clove garlic (minced), about 4 sun-dried tomatoes (chopped), salt & freshly ground pepper, about a 1/4 lemon, about a tbsp fresh mint (minced), about 1 tsp flat leaf parsley, high quality feta (I get mine at Trader Joes, it comes in two blocks)
DIRECTIONS: Place a pan over medium-low heat, and add olive oil. Add the chickpeas to the olive oil and stir to coat. Sprinkle with salt and pepper. Add the garlic and sun-dried tomatoes (if a bit of the oil from the tomatoes is “accidentally” added to the pan, that’s not a problem), continuing to sauté for a few minutes. You’re gently cooking the chickpeas in the other ingredients so that they can soak in the flavors. This helps soften the chickpeas so that they don’t have a chalky texture (cooking fresh chickpeas probably takes care of that but I’m lazy and use canned). Turn off the heat and scatter the mint and parsley over the mixture. Stir together to combine, then plate. Crumble feta cheese (to taste) over the warm salad (be careful not to use too much as feta has a strong, briny flavor).