One Skillet Wild Shrimp with Spring Sauce Verde

I’m just beginning to realize how much I hibernated this winter. Granted, it wasn’t that cold in Atlanta and we have heat. I seem to have hibernated, all the same.

Suddenly, my imagination is awake again. My hunger for variety. And company.

I treasure the freezer, still about half full of deep, rich bone broth after the dark days. I just want other things, too. Fresh, tasty, light things. Quick things. So, tonight, for the first time, an ongoing experiment and a relatively recent favorite, all with minimal dishes to do!

This is delicious. Tasty in a grilled sort of way. A bit of heat. Lots of crunch. Complex and, at the same time, very clean. Try it with leftover roast chicken breast or a seared, roasted, and sliced pork tenderloin. Or, to skip the meat, do the veg mix and toss with scrambled eggs, or top with fried eggs. (We will!)

Seasonal food is at its best when what there is and what you long for meet!

One Skillet Wild Shrimp with Spring Sauce Verde

Serves 2 hungry adults for a whole meal or 4 for a main course. WildFit/Paleo friendly & Gluten-free.

Total time, about 1 hour. Active time, 15 minutes. (A handy sous chef is helpful, as this goes quickly.)

First, dispatch someone wise in the ways of  local markets to “source”, as my foodie friends would say, some really excellent shrimp. For us, from Georgia. The Atlantic is good for US friends. Or the Pacific Coast. Whatever is “local” for you. (Shrimp from China and Viet Nam should be avoided for health reasons. If you must buy commercial, pre-packaged shrimp, please check the label!) You’ll also want some bright greens, as clean and local as possible. Here’s the list:

 1 1/2 pounds excellent shrimp. We buy the 16-20 size (large). I like them with heads and shells best. Today, only shells. (See below.)

1/2 large head Romaine (or other deep green, crunchy lettuce) per diner.

About 4 – 6 c. washed, trimmed, and chopped mixed greens. (The more, the merrier!) In this case, baby arugula, some Italian, flat-leafed parsley, a bit of fresh basil or thyme, and a few clumps of dandelion greens. (Reserve stems of parsely, if using. They’re great in salads, smoothies, or shrimp stock!)

6 spears really fresh asparagus, stemmed and sliced very thinly, from the garden, if possible. (Optional, but awesome! Sliced broccoli stems, or even chopped stems from collard greens, Swiss chard, etc., would work, too.)

1 Vidalia onion or a handful of scallions, trimmed and thinly sliced at the last minute. (WildFit friends may wish to avoid “sweet” onions like Vidalias in “deep Spring.”)

2 – 4 cloves of minced garlic.

3 excellent quality anchovy fillets. (Trust me!)

Juice of 1/2 a fresh lemon.

3 Tbsp. good olive oil, divided.

Freshly ground black or mixed peppercorns.

Good, Celtic sea salt.

1/2 tsp. crushed red pepper flakes, optional, to  taste.

Optional – 1/2 c. or so of hot, cooked, organic rice per person for those who desire. (Bill does!)

And the plan:

About 1 hour before you wish to serve, remove shrimp from fridge, if still frozen. Rinse in collander and set to thaw/drain. (If your shrimp are thawed, start here about 30 min. before you wish to serve. Rinse and drain well.)

Place rice in oven at 350 F. to re-heat if needed. (Or steam, or whatever.)

Shell shrimp, as needed, reserving and freezing shells, if desired, for stock. I like the $2.00 plastic thing-y you can buy at many fish places to help remove shells and “vein”.

Drain shrimp some more and pat on paper towels. We want them as close to dry as shrimp get!

While shrimp drain & dry, start washing and trimming your veg as necessary. Tonight, I picked out the pine straw and tiny maple trees, and returned them to the compost. Halve Romaine the long way, remove any wilted outer leaves, rinse and drain really well. Dry greens well in a kitchen towel and chop as needed. They’re going to wilt/shrink!

Place shrimp in a bowl with 2 Tbsp. olive oil and about a tsp. each of salt and pepper. Toss well to coat.

About 15 min. before you plan to serve, heat large, heavy skillet (preferably cast iron) dry over high heat. (A few drops of water should skitter around.)

Place Romaine halves, cut side down, into skillet, pressing down occasionally, to sear. When cut side is nicely browned, remove to serving plates, cut side up.

Reduce heat to medium high.

Add oiled and seasoned shrimp, with extra olive oil if pan gets dry, in 2 batches if needed to allow space to turn and sear, turning with tongs until shrimp are fragrant, pink on the outsides, and opaque through the center, about 3 – 5 minutes, depending on size. Resist overcooking!

Remove cooked shrimp to serving plates, over seared lettuce.

Add an extra Tbsp. of olive oil to same skillet, over medium heat. Add sliced onions and stir to begin to wilt.

Add anchovy fillets and stir to incorporate with onions.

Add asparagus, if using. Continue to stir fry, adding a bit more olive oil if needed.

Add chopped greens and herbs, continuing to toss.

Add lemon juice and crushed red pepper flakes. Season with S & P to taste.

When the individual bits are all still intact but the greens have wilted, spoon over Romaine, shrimp (and rice, if serving).

Serve, perhaps with additional lemon wedges, if desired.

If you saved shrimp heads/peels, place in zipee bag and squeeze out air. Freeze, labeled, and dated. Watch here for stock recipe to follow.

Enjoy!

What am I trying to accomplish?

If our first language is touch, our second is food.

Lately, I’ve been learning more and more about food, largely with the help of my WildFit friends. One of the keys to my learning has been a new awareness of the food messages American TV bombards us with. Especially, our kids.

One of the things I noticed is the tremendous power of those who sell “breakfast foods.” Think about it. The vast majority of what we think of as breakfast is hugely processed, overly sweet, and filled with chemical colorings and preservatives. Leading, I suspect, to health problems and issues with attentiveness and concentration in school kids.

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Each little bit helps!

This morning, Sarah and I went on an adventure. I had two quick errands to run and she loves to ride in the car. At 60 F. and overcast, it’s still cool enough for her to wait 10 minutes in a car with the windows down about four inches.

We ushered Phoebe and Luther out to the deck with a big bowl of water and a variety of rope toys. Sarah was delighted to go with me.

I went looking for provisions from my favorite butcher and a few more veg to pop into an already magnificent pot of soup. I found more!

All the spring flowering trees are in bloom!

The dogwoods are just getting started. The redbuds are stunning. There are some purple ones that look like wisteria but I’m not sure about that. Gorgeous, in any event. And brilliant, crimson Japanese maples which aren’t blooming but look like they are.

Our pinky-purple Loropetalum is dripping with blooms and, one by one, the azalea bushes are popping, too.

While Sarah was snuffling the breeze, I was on a sight-seeing tour for gardeners!

When we got home, I saw some early season bees, happily buzzing among the blooms I left on a few of the collard greens, and I actually felt tears in my eyes.

I have a history with bees.

I’m desperately allergic to stings. Bees, wasps, yellow jackets. You name it.

One day, years and years ago, I got stung on the knuckle of my ring finger in the parking lot of a grocery store. Within 20 minutes, my arm was swollen to my shoulder and I was having trouble breathing.

Enter my close relationship with Epi-pens!

Dave is allergic, too. I try to pretend not to know that he keeps his Epi-pen at home in the closet where the first aid stuff lives.

For a long time, I was pretty phobic about bees. Especially the buzzing. The usual anxiety symptoms. Avoiding anything with flowers. And then, one day, my phobia was gone.

It happened at a training session in Ericksonian Hypnosis. We were watching an ancient, scratchy video of Milton Erickson working with a client about her bee phobia. Somehow, I dropped into the trance experience of that moment and, when the video was over, my phobia was gone.

I’m still appropriately cautious. No floral or fruity perfume. Ditto, scented shampoos. No hairspray. I carry my Epi-pen, especially when eating outside.

Now, though, I can appreciate bees for the aerodynamically improbable, life-giving miracles that they are. I speak kindly to them in the garden. I plant things for their pleasure.

Sage and lamb’s ears are favorites with the local gang. Just about anything with purple flowers. And the funnel-shaped flowers. Check for recommendations in your area. Hummingbirds will like them, too. And butterflies.

It’s a chance to nurture our mother, the Earth. To feed the generations that follow us. To learn new things.

Like no GMO’s. No neonicotinoids. You really can grow a garden without chemical fertilizers and herbicides and insecticides!

And early indications are that feeding Phoebe small doses of very local honey is helping with her severe allergies. (And my sanity!)

Our garden starts with organic, heirloom seeds. And lots of compost. And barrels planted full of leafy green stuff,  right in the front yard, because that’s what I eat.

Or, if you don’t have the room, some potted herbs. This is one place where each little bit actually does help. Which is an encouraging thing to realize on a day when you’re juggling dogs and running errands or whatever it is you’re doing.

And then there’s the whole thing about the power within us to be healed of our fears and phobias. That’s pretty encouraging, too!

For the moment, though, time to dry-brine a perfect chicken for dinner. (Just click for the recipe!)

Life Lessons from the “Chopped” Kitchen

I watch a lot of Chopped on Food Network. Not as much Chopped as West Wing, but it fascinates me. First, there’s the whole process of opening up a basket of random-esque ingredients and figuring out in 20 or 30 minutes of TV time how to turn them into something past edible and headed in the direction of delicious.

I cooked a couple of meals like that in San Diego last summer. Unfamiliar kitchen. New friends with a tangled web of food needs. Five big bags of groceries purchased by someone else who was, blessedly, a great deal more benevolent than the Chopped folks. A grill I didn’t know how to use. And, on the first night, about 2 ounces of olive oil to feed 12 people!

Amazingly, it all turned out great! And I have to admit, I felt a bit like I’d just won Chopped.

Then again, the whole mystery basket – vs – clock thing isn’t the only thing that intrigues me about Chopped

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Here. Now. Actual change.

One of the things that never showed up in all my fantasies about being a “published author” was the part about (Dare I say it?) “marketing”! The visions in my head were all about tea in lovely china cups and cozy windowseats full of pillows or even, for you Betsy & Tacy fans, an old trunk that served as a great desk in the days when sitting on the floor was more of an option that it seems like after six knee surgeries!

Well, as the old saying goes, “Elvis isn’t cutting records anymore,” and if you want people to actually, you know, use what you write to make their corner of the world a bit better, marketing is involved! All of which led me to sign up for a webinar this week that simultaneously frustrated the be-jeebers out of me and gave me a cool new thought to contemplate. (Or at least a more immediate awareness of an old thought I’d encountered before!)

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When Apple Fasting Goes Hawaiian

A day of apple fasting is part of the tradition at the Qigong healing retreats I’ve attended for the last two years. I’m feeling grateful for those experiences today.

The purpose of apple fasting is two-fold. One is to give one’s body a rest. One apple, three times a day. Lots of water. Maybe a spot of tea. The second is more about noticing. What is it like to feel what you feel? To set aside anxiety, which is always about the past or the future, and be in the moment? With the scent of an apple. The crunch. The clean, not quite sweet taste. To eat, for just one day, what is offered?

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A Purple Sort of Mood

We have some fairly unusual traditions in our family. One of those traditions, which others tend to find perplexing, is our habit of moving holidays around to days that are more convenient for us. I think it started a couple of years after we got married. We spent the Wednesday night before Thanksgiving helping a mom and her four children find safety in a shelter for battered women, several counties away. It was 2:00 in the morning by the time we got home. Bill and I looked at each other and said, in unison, “Thanksgiving on Friday!” and fell into bed.

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