Shrink-My-Ass-Month: Garlic-Basil Shrimp

January 1, 2010

Welcome to the first annual Shrink-My-Ass-Month at TheKitchenWitch! I must admit…usually I avoid the bathroom mirror. In fact, it wouldn’t be an exaggeration to say that when I’m exiting the shower, I scuttle past the bathroom mirror like a cockroach.

I’ve had two kids, people. That mirror is not my friend. So why, why, why did I look in it yesterday? Without clothes on, in broad daylight, which is seven kinds of suicide?

Because I’m one of those freaks who can’t look away from a car crash, either. I’m sick that way.

Let’s just say that one look at that sad-sack lump of dough and hail damage…Hoo boy. I went sprinting for my sweatpants.

RIP, the ass of my youth. We had a good run. And I’m sorry that I didn’t appreciate you more when I had you.

Now I’m not naive enough to believe that I’ll ever get my old ass back. That sucker be gone. Still, it just might be time to lighten up things a little in the kitchen for a month or so. Because while my 20-year-old ass is a thing of the past, I might be able to at least get my 39-year-old one back. Maybe.

Mama, in an act of holiday genius, gave me Ellie Krieger’s new cookbook So Easy: Luscious, Healthy Recipes for Every Meal of the Week in my stocking this year.

Now seems like the perfect time to try some of these recipes. Because boring rabbit food is suckage. Healthy food can also be delicious, if you put some thought and effort into it.

So hop onto the Lighten Up Boat with me and we’ll see what we can crank out. Now if only y’all could go to the gym for me…because I hate that joint.

Garlic Basil Shrimp
from Ellie Krieger’s So Easy
serves 4

2 tablespoons olive oil
1 1/4 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes, or more to taste*
3/4 cup dry white wine
1 1/2 cups grape tomatoes, halved
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper, to taste
3 cups cooked orzo pasta, preferably whole wheat
teensy sprinkle of feta (my addition)

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, the add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper. Return the shrimp to the pan and cook just until heated through. Serve with the orzo.

*I used 1/4 teaspoon red pepper flakes and added a handful of chopped kalamata olives, as well.

Per serving (1 cup shrimp mixture and 3/4 cup orzo): 380 calories

I thought the addition of olives and a sprinkle of sharp feta cheese added nice depth to this dish. It’s delicious and a stunner to look at. You won’t feel deprived eating this, I promise you.

{ 3 comments… read them below or add one }

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