My superchef sister, Julia Richardson, helped me to orchestrate this shrimp dish. She tried insisting that this wasn’t a recipe, but I beg to differ. She can cook anything, anyhow and make it taste great. No matter how many “lessons” she tries to give me, I always feel like I’m starting from square one. Such is life.
Whenever Julia pops over I press her into service. Thank heaven she’s happy to oblige.
Easy Shrimp Dish
- A soup bowlful of shrimp, shelled and deveined (enough for 4 servings)
- 3 garlic cloves minced
- 3 green scallions chopped fine
- 1 large handful sliced mushrooms
- 1 jalapeno, finely chopped
- 1 t chili paste
- 1 T olive oil
- 2 T chopped parsley
- 1 lime
- sea salt & pepper
Begin by heating the olive oil, then adding the garlic, scallions, jalapeno and mushrooms. Cook a few minutes to soften.
Toss in the shrimp, stirring quickly to get them pink on both sides without overcooking. They only need about 3 minutes total cooking time. Any more and they will get hard and rubbery.
So hard to take photos in steam. Add the chili paste, salt and pepper in the last minute of cooking. Squeeze on the lime and add the parsley just before serving.
Growing up I was a tad cruel, as kids can be. My sister was 4 years my senior and I couldn’t quite get my head around her. The odd couple – all her interests were serious and thoughtful, mine were superficial and carefree. Lucky for me I began to recognize her extraordinary qualities just as I turned the corner from kid-dom to quasi-adulthood – age 16. It’s been all uphill since then. Now I can’t get enough of her.
This week my lovely sister will turn the very lofty “6-0”. She wears it well, living her life with grace, always doing things her way – as in from start to finish. Thank you dear sister, for being such an inspiration. No doubt you’ll be hearing tons more about Julia in posts to come. She be my food guru. Thanks Julia and HAPPY BIRTHDAY!!!!!