Showing posts with label sun-dried tomatoes. Show all posts
Showing posts with label sun-dried tomatoes. Show all posts

18 February 2014

A Dozen Pantry Staples I Can't Do Without

It's been snowing for nearly seven hours as I write this, and some prognosticators say it's not going to stop for another 20 or so. Oh, goody.

Fortunately, I've baked beans in the slow cooker. When you keep navy beans and condiments on hand, it's an easy meal to make. All you need are beans, bacon, ketchup, mustard, onions, bacon, molasses and brown sugar - pantry staples for most of us.

There are a few other pantry items I am never without, in addition to flour, sugar and other baking-related supplies. Here's my list:

22 April 2007

Cleaning out the Fridge: Breaded Shrimp with Sun-Dried Tomatoes, Garlic and Black Olives

Cleaning out the refrigerator and freezer the other day, I found a package of frozen, breaded shrimp my husband sneaked in the house a few weeks ago.

"Are you going to eat these before we go on vacation?" I asked.

"They have to be deep fried, and you won't let me do that," he responded.

Looking closely at the package I saw (A) the price, and (B) that they could be pan fried. I may never be a world-class cook, but if there is a way to salvage something and not waste it, I'll find it.

Whenever there is a hint of summer in the air, I want two things: Seafood and spicy food. So Friday night seemed like a good time to experiment with both.

What I came up with was Breaded Shrimp with Sun-dried Tomatoes, Garlic and Black Olives.
  • 1 package frozen breaded shrimp
  • 2 cloves garlic, peeled and minced
  • 1 cup sun-dried tomatoes
  • 1/2 cup sliced black olives
  • 1-2 teaspoons dried basil
  • Dash lemon juice
  • Dash sel de fleur
  • Dash freshly ground pepper
Pan fry the shrimp according to package directions and set aside, covered. Brown garlic, then add sun-dried tomatoes and black olives. Sauté for 5-8 minutes, adding shrimp for the last two minutes. Season with lemon juice, salt and pepper.

Like most of my self-concocted meals, this one is a work in progress. It would be ideal, we both agreed, to make this with fresh, un-breaded shrimp. But we got rid of the frozen shrimp, used up a jar of sun-dried tomatoes and rescued a lemon from the crisper. So: mission accomplished.

Wine: I would pair this with something light and fruity, maybe with green apple undertones.