KAREN PICKED OUT THE RECIPE FOR TONIGHT. SHE WANTED SEAFOOD SO I PICKED UP SOME SHRIMP ON THE WAY HOME FROM WORK. KAREN WAS MY SOUS CHEF FOR TONIGHT. SHE MADE THE VEGETABLE DISH FOR TONIGHT WHICH WAS BROCCOLI SAUTEED IN WINE AND GARLIC. KAREN SAUTEED THE BROCCOLI IN OLIVE OIL AND GARLIC THEN ADDED THE WINE, RED PEPPER AND THE ZEST OF 1 ORANGE AND 1 LEMON. THE COMBINATION OF THE RED PEPPER AND ZEST GAVE THE BROCCOLI A SUBTLE YET INTENSE FLAVOR AT THE SAME TIME. THE GRILLED SHRIMP (WHICH I BROILED) WAS A WINNER. AFTER THE SHRIMP WAS BROILED IT WAS PLACED ON A BED OF ARUGULA, WHITE BEANS, RED ONION, MARJORAM, ROSEMARY, OLIVE OIL AND THE ZEST AND JUICE OF 1 LEMON ALL MIXED TOGETHER. TO FINISH OF THE DISH, MINT OIL WAS DRIZZLED ON THE SHRIMP AND ARUGULA. THE MINT OIL WAS MADE BY BLANCHING THE MINT LEAVES IN BOILING WATER AND THE PLUNGING THEM IN AN ICE BATH. AFTER YOU SQUEEZED THE EXCESS WATER FROM THE LEAVES YOU PUT THEM IN YOUR FOOD PROCESSOR WITH OLIVE OIL AND PUREE FOR 1 MINUTE. THIS RECIPE IS A DEFINITE DO OVER.
BROCCOLI SAUTEED IN WINE AND GARLIC
(MADE BY KAREN)
SHRIMP, ARUGULA AND A DRIZZLE OF MINT OIL
THE UNKNOWN THOUGHT IT TASTED GREAT. HE ALSO SAID IT WAS A GIRLY DISH.
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