Today was my birthday. We don’t do much to recognize birthdays anymore but we do like to use them as an excuse to eat good food. Not that we don’t eat good stuff anyway, but at least twice a year, we have a more or less legitimate reason.
Last night Lulu made me a custard pie. Neither of us are big on cake and prefer a birthday pie. And, since we had all those eggs anyway…. I had a slab of pie with my morning coffee just to start the day off right.
For dinner tonight, we had intended to go to Rico’s for some tacos al pastor but, unfortunately, Rico’s is closed on Tuesdays. Yesterday, while talking to Cody, she suggested we have Salsa Shrimp. Seemed like a good idea except we never saw the shrimp guy yesterday. But today, while wandering through town, there he was so we bought a kilo of grande shrimp. At first we asked for jumbos (hoom-bose) but they were just a little too big for what we wanted. The grandes are still very substantial.
Salsa shrimp is a recipe that we’ve had for quite a few years. We originally got the recipe from our friends Dave and Suzanne. If I remember right, the recipe came from one of those Sunday newspaper ad inserts. You know the ones, an ad for some kind of tuna will often have a recipe attached for tuna casserole or something. These recipes are usually pretty freakin’ bland but the Salsa Shrimp was an exception. Can’t remember if the recipe was attached to a salsa ad or a butter ad but either way it’s a good recipe. And amazingly easy as well.
The shrimp is cooked with butter, salsa, garlic, green onions, lime juice and cilantro. Then you just eat the shrimp and dip hunks of bread in the sauce. It is SO good. So, get a loaf of good bread and at least 1/2 lb. of shrimp per person and have a go. Let us know how it comes out.
1/2 cup butter
1 cup your of favorite salsa
1/2 cup cilantro, chopped
2 cloves garlic, minced
2 tablespoons lemon juice
salt and pepper to taste
1 pound raw shrimp. 30-40 count per pound, peeled and deveined
1 loaf French bread or other crusty, hearty artisan bread
-In a 1-1/2 to 2 quart casserole, melt the butter.
-Stir in the salsa, seasonings, lemon juice and shrimp
-Bake at 375 degrees for 20-25 minutes.
-Serve with bread for dipping.
Serves 4 (Don’t you believe it. This sounds like 2 servings at best.)
(guess we’ll have to go to Rico’s tomorrow)