Don’t remember Don Music? Click on this link for some muppet magic and four of the most enjoyable minutes you’ll spend today.
I think about Don Music a lot lately as I attempt to establish myself as a freelance food writer. And by ‘establish myself as a food writer’ I mean to publish one bloody thing. Of course I should muster up more confidence and pitch a lot more – that will be happening this very afternoon immediately after I finish this blog post, a cup of green chai and searching for Caribbean cruise chef work.
Ok, fine, I’ll work on more story ideas and inevitably feel like smashing my head into the computer exclaiming ‘Oh I’ll never get it!!!’ Who knows, maybe Kermit will show up as my muse. Maybe I can pull a Theresa Caputo and channel Jim Henson.
And seeing how this would not be the day for a classic French preparation of frog legs today’s recipe is for shrimp. I had company coming, lots of jalapeños, string beans and butternut squash from my farm share, and the notion that I wanted something special enough for guests, yet something that wouldn’t require two extra hours at the gym.
So I made butternut squash raviolis, cooked string beans, and came up with this shrimp dish. For those who’ve vacationed in the Caribbean, I’m affectionately calling it Jalapeño Painkiller Shrimp (named after a fav libation), but otherwise it’s just a good combination of shrimp, jalapeños and orange that’s good with just the beans, and/or with pasta or rice. In the middle of entertaining I forgot to try food porn shots, but the next day the sun was lighting up these flowers a friend brought so beautifully, so instead we’re getting a ‘moment of zen.’ How about that? From head bashing to zen. You’re welcome.
Shrimp with Jalapeños and Orange
Yield: 6-8 servings
Prep Time: 30
Cook Time: 15
Total Time: 45
There is some indulgence with the cream and juice, but not so much that it will destroy your day's healthy eating.
4-6 jalapeños, cut lengthwise into strips, seeded (I had really hot peppers)
1 fennel bulb, julienned
1 yellow onion, julienned
1 Tbsp chives, chopped
2 Tbsp olive oil
1 orange, zested and juiced
1 lemon, zested
1 cup freshly squeezed orange juice
1/2 cup heavy cream
2 lbs shrimp, shelled and deveined
- combine shrimp with orange and lemon zest
- over medium high heat add 1 Tbsp oil and sauté the jalapeños, fennel and onion until they get a little caramelization, then reduce heat and allow vegetables to soften, about 6-7 minutes
- add juice from from the orange plus the cup of juice, stir to combine and increase heat to medium high
- add heavy cream and when sauce is simmering reduce heat to keep it at a simmer for about 10 minutes until thickened and lightly coats the back of a spoon
- in the meantime heat another sauté pan to smoking, add oil and then sear shrimp, turn and sauté and allow shrimp to cook through, about 2 minutes
- toss shrimp in with vegetables and sauce, combining
- platter with beans, pasta or rice