Saturday, March 25, 2017

A Confession and a Recipe

As much as I enjoy cooking, there is something satisfying about throwing everything onto one pan and being done.
Cleanup is even better.
SPF  loves shrimp, roasted veggies and salad and this concoction satisfied all three.
Since I discovered the recipe on FB as a video, I had SPF watch it and write the ingredients and directions down, which she did.
As we set out together to make dinner, all seemed to be going well.
We chopped, shredded and seasoned. 
We did not add chili powder to the veggies or shrimp.  Figured the dressing would be enough for our tender tongues.
Boy, was THAT a good call.

As I was mixing the dressing ingredients, it didn't occur to me that the 1/2 Tablespoon was a lot.
We tasted and immediately our tender tongues were both burning! 
I dumped half of the dressing out and re- added the non chili powder ingredients in the proper increments and  tasted again. 
Is was still spicy but doable and all in all, the salad's warm ingredients over the fresh spinach was a terrific combination. 
We laughed at our mistake and we all assumed the recipe should have been 1/2 TEASPOON. 

It wasn't until the following morning when returning the spices to the shelf, that I discovered the REAL reason for the heat.
Not only did I double the amount of pepper....I used the WRONG pepper.

YUP.
1/2 TABLESPOON of cayenne.
Not 1/2 TEASPOON of chili powder.
We both goofed.
I think my goof was more painful, though.
I tried to doctor up my lunch the following day by adding some cooling strawberries and walnuts.
It was still spicy, albeit tasty and we are going to try this again correctly.

It has the potential to become a favorite.
And the story is kind of comical.

If you dare, here is the recipe and the link of the video.

Roasted Shrimp and Veggie Salad
1 cup cherry or grape tomatoes
1 cup shredded carrots
1 cup yellow bell pepper
1 cup red onion (we did not use onions)
1 cup asparagus, chopped into 1/2 inch pieces
Place onto a rimmed sheet pan in rows and drizzle olive oil over each.
Sprinkle chili powder (we omitted) and oregano, salt and pepper.
Bake at 400* for 10 minutes.
Scoot veggies to either side of pan and spread 1 LB peeled, deveined shrimp in the center.
Season shrimp with olive oil, lime juice, chili powder (did not use), salt and pepper.
(We seasoned the shrimp in a bowl and just added to pan)
Return to oven and bake for additional 5-8 minutes until shrimp is done.
Add top bowl of spinach and toss with dressing.
Dressing
3 TBL lime juice
2 TBL Olive Oil
1 TBL honey
1/2 tsp chili powder
salt
pepper
Shake in a small jar until combined.

Enjoy!



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