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Lucy had her work cut out for her
.Monday, August 16, 2010 ' 7:43 PM
I set off on an adventure today. You see, I don't really like to cook meat. This makes me a kind of hypocrite-meat-eater-who-is-too-lame-to-be-a-real-vegetarian, I know. Alex was always the one to handle the ground beef, the spicy Italian sausage, the chicken breast, the pork chops, and the salmon fillets. But I found a recipe on Broke-Ass Gourmet that was irresistible. I had to try it... and it required uncooked shrimp.

At Hy-vee, the Kroger-ish grocery store here in Iowa City, the only raw shrimp still had little legs and, worse, even eyes! I was mortified. I went home in defeat.

But, today, I ventured to the New Pioneer Food Co-Op that is a couple of blocks downtown in search of an avocado. I took a gander at the fresh meat window and counter, and saw that this raw shrimp was not so raw that I would have to deal with eyes and legs and shells. I think it is called "deveined." I bought a half-pound.

So, this evening, for the first time in 22 years, I cooked shrimp.

Almond-Crusted Shrimp over Mixed Greens with Lime Dressing

1/4 lb medium raw shrimp, de-veined, tails-on
1/4 cup raw almonds
2 tbsp whole wheat flour
1/4 tsp salt
1/2 cup half-and-half
2 tbsp olive oil
juice of 1 lime, divided
1 clove garlic, smashed
mixed greens
cherry tomatoes, halved
1 avocado, diced
Newman's Own Light Lime Vinaigrette

-Combine 1/2 lime juice and garlic in a bowl. Add shrimp and toss with hands to coat well. Set aside.
-Crush almonds (I used my new Pampered Chef smasher thing). Combine almonds in a bowl with flour and salt. Set aside.
-Set up an assembly line of the seasoned shrimp, the half-and-half, and the almond-flour mixture. Dip each shrimp in the egg white and then dredge in the almond-flour mixture. Set on a clean plate.
-Heat the olive oil in a large frying pan over medium-high heat. Cook shrimp for 2-3 minutes on each side, or until the outside of the shrimp becomes brown and crisp. Drain on paper towels.
-Drizzle salad dressing over mixed greens, tomatoes and avocado. Toss well. Add shrimp.

(I had to adapt the original recipe because I had forgotten to purchase a few of the ingredients. The picture above is off the Broke-Ass Gourmet website as well.)

I would recommend the recipe, absolutely. I only wish I had used more shrimp!




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about LNR

I am a displaced Texan turned PhD student in English at the University of Iowa. Follow my adventures in outfits, food, teaching anecdotes, theme songs, book reviews, and other quotidian what-have-yous. I am forever in love with Virginia Woolf, basset hounds, Tex-Mex, and the color yellow.

Currently reading: The Woman in White, Wilkie Collins

frequent stops

26 and Counting
All This Happiness
Amber Blue Bird
A Beautiful Mess
Big Girls, Small Kitchen
Bright Side Dweller
Brokeass Gourmet
The Clothes Horse
Fancy Fine
Happy, Honey and Lark
Homesick Texan
Indie Jane
Kendi Everyday
Let's Go Ride a Bike
The Life Academic
The Magpie Girl
Orchid Grey
Questionable Content
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