Monday, October 28, 2013
Seared Shrimp with Cilantro Honey Dip
Some people are described as loving misery. Enjoying, relishing the sensation of rolling around in the muck of unhappiness.
I suspect that this is how some would describe me. But I'm not sure that is quite right.
I don't love being miserable. I just truly love to complain. To analyze things to death. I'm not mad or unhappy or upset (usually) while engaging in these activities. These are just some of the entries on my life list of, "things that make Jenn happy," like chapstick... or wearing polka dots... or eggnog
It still catches me off guard, however; though at this point, it really shouldn't, when someone is under the impression that I am unhappy. Especially when that person is your husband. We recently were out for lunch, trying out a new place. I suppose, without realizing it, I was being critical of the food we had ordered. Seth apologized to me for bringing me to a place that would make me so miserable. I was so confused - I wasn't miserable at all! I mean, yes, it would have been better if the food was better, but, it was a way of whittling away the time, of engaging my brain. It was useful information to have - whether or not this restaurant was actually good. Now i just know to not go back. Which again, is useful information to have at your disposal.
And also on my list of things that make Jenn happy, dipping of course. In this case, some nice seared shrimp dipped into a cilantro and honey sauce, a sauce with just a bit of heat from the fresh ginger and sweetness from the green apple. I don't relish the thought of unhappiness, but I always relish a good dip.
For the dip:
1 bunch cilantro
1/4 cup basil
1/4 cup Granny Smith apple, peeled
1 teaspoon honey
1 clove garlic
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon sesame paste
1/2 teaspoon fish sauce
2 tablespoons olive oil
1 inch piece of peeled ginger
For the shrimp:
1 pound shrimp, defrosted and deveined, shells removed
freshly ground black pepper
canola oil, for frying
To make the dip: Put everything in the bowl of a food processor and pulse until it all comes together like a pesto. Serve with the shrimp.
To make the shrimp: Heat a bit of canola oil in a cast iron skillet over high heat. Sprinkle shrimp with salt and pepper, then place in pan. Once side is pink with some browned parts, flip and finish cooking the other side. The whole process is pretty quick!