The best laid plans of mice and men….
our friend firas came over for lunch today. he’s a bit of a foodie so i was looking forward to trying out a new recipe on him. i was trying to make this harissa-roast salmon with lemon couscous – so i got some harissa and some lovely fresh fish. i marinated the salmon as directed while cooking up some grains. just as i put the harissa back into the fridge, my eye fell on the ingredients and i saw…dun dun dunnnnn! CARROTS.
firas is allergic to carrots.
thankfully, i had some frozen shrimp. i defrosted them in some warm water, shelled them, and roasted them with lemon and garlic like i did for hana’s bridal shower. mixed with the grains, it was a beautiful light lunch. and we had the salmon for dinner. more on that later.
Roast Shrimp with Lemon-Parsley Grain Salad (or, how to compensate for the untimely discovery of an allergen)
this would be great with some arugala mixed in. i’d also like to try it with other grains – bulgur, especially!
1 pack trader joe’s harvest grains mix
1/2 lb shrimp (defrosted or fresh, shelled)
1-2 cloves garlic, minced.
red pepper flakes
1 bunch flat-leaf parsley
6 or 7 sundried tomatoes
black pepper and salt
makes 6-8 servings
1. this was the first time i used this TJ’s harvest grains mix. it has pearl couscous, red quinoa, orzo, and yellow split peas. cook this according to package directions (in broth and butter). i found that the yellow peas were still a little too toothsome, but otherwise i quite liked this. substitute any grain or pasta cooked in broth or bullion. (remember that this may affect the salt content of the whole dish so cut back on salting the shrimp if the grains end up salty.) as soon as they’re cooked to you liking, fluff the frains with a fork so they won’t cool in one big lump. let the grains cool a little.
2. in a bowl, mix the shrimp with a couple glugs of olive oil (or the oil from the jar of sundried tomatoes if you’re luckily at the end of the jar!), the zest of two lemons, minced garlic, red pepper flakes, a pinch of salt, and a few cracks of black pepper.
3. put the shrimp in a roasting pan (preferably in a single layer) and roast at 425F for 10-12 minutes. if they still seem a little bit underdone, just remove them from the oven, cover with foil and let them steam for 5 more minutes.
4. pour the shrimp, along with any broth they created in the pan, into the grains. chop and add the fresh parsley and the juice of half a lemon.
serve at room temperature!