Great and Holy Pascha...our last supper

As we prepare for Pascha tonight at midnight, its time to make our "last supper" of fasting foods. Tonight we are having large grilling shrimps with a Thai inspired barbecue sauce. I am roasting the shrimps after marinating them for an hour in the sauce.

Thaw and rinse the shrimp. Mine came butterflied, if yours are not then do so.
I made a marinade from:

3 T lemon juice
1 T Dijon
2 t minced garlic
2 t Red curry paste
1 T soy sauce

Soak the shrimps in the marinade for about an hour. Since the weather is particularly nasty today in Omaha, I lined a baking sheet with foil and laid the shrimps out meat side down and tails in the air. I baked them at 400 degrees for about 15 to 20 niutes till opaque throughout. Delicious! We served them with grilled eggplant and zucchini. Yum.

Shrimp Salad with Creamy Caesar

Chopped Romaine and Shrimps with a creamy Caesar dressing

1 t Dijon Mustard
1 T mayonaise
1 clove garlic chopped
3 T lemon juice
1 T Worcestershire
a good squeeze of anchovy paste
2 ounces cream cheese
1/2 cup oil
1 T Tarragon vinegar
1 egg yolk
Milk to thin if necessary
Parmesan grated
Salt and Pepper

I put all this but the milk and Parmesan in a 4 cup measure and used the blender stick. Adjust the acidity with vinegar and thin with milk. Salt and pepper to taste. We grated Parmesan on the salad and added croutons and roasted shrimps.

What to do with....

one zucchini, 2 ears of corn, 2 baby bell peppers and some garlic?

To this I added

1/2 to 3/4 pounds of peeled shrimps
1/2 cup cream
1/4 c parmesean
1/4 grated fontina
1/2 t crushed red pepper and a sprinkle of Italian seasoning

I julienned all the veggies, cut the corn from the cob and crushed the garlic.

I sauteed the veggies in some butter and olive oil. Salt and pepper here to taste.

Added a 3/4 pound of shrimps, cook till pink then add a flood of cream (1/2 cup or so)

When heated throughly  touch it off with a 1/4 c parmesean and 1/4 c fontina and a sprinkle of crushed red pepper. A final flourish of olive oil and spooned and served over pasta. It took as long as the pasta to cook and assemble. If it is too thick, add a bit of the pasta water.

So fresh and tasty and I used up some of the glut of veggies in the fridge.

Roasted Shrimps and broccoli

Nothing much going on tonight and we are going out for drinks later.

I found some shrimps at the market during lent. 8-10 to the pound for $6.00. I love to peel them, soak them in a bit of olive oil, lemon juice, garlic and red pepper. I roasted them in ahot oven for 15 minutes and steamed some broccoli. Delicious.