I can’t believe almost 2 month past since I posted anything. It’s not like we didn’t eat anything during this time.
Here is a simple quick one.
Vegetables: Brussels Sprouts where still in season so I steamed some and added some cut carrots.
Sauce: Melt some butter, add some flour and saute until lightly brown. Add some chicken stock and Sigo cheese. Season with salt and pepper.
Shrimp: Simply grilled with salt and pepper.
The local supermarket had these nice, big shrimp on sale for a very good price, so I couldn’t resist. So there will be some more shrimp posts coming… :)
Shrimp: First I made a sauce: Saute some onion until soft, then add some sun dried tomatoes, half a cup of cream (you can use milk if you want it a little lighter) and some salt & pepper. Let the sauce simmer for a while and then run it through a blender. Put the blended sauce back into the pot and add the shrimp. Cook until the shrimp is done, depending on size this will be around 5 minutes.
Asparagus: I used green asparagus and peeled the bottom part of the stems a little so they won’t be too tough. I simply grilled them.
This one, or variations of it, is one of the favorites at our house. Usually I use fresh tomatoes, but for this version I tried sun dried tomatoes and it turned out very well.
Preparation: Caramelize onions with garlic and olive oil in frying pan, add salt & pepper, oregano and sun dried tomatoes; place shrimp on top, then crumble feta cheese over the shrimp, sprinkle some fresh or dried dill over it all. Place the pan in the oven and bake at 400 F for about 10 min or until the shrimp are cooked. Alternatively you could use an oven save dish rather than the pan for the baking. That’s what I do when I serve this dish at a dinner party.
Some fresh baguette goes well with this dish.