Monday, November 3, 2008

Dinner tonight... Shrimp with Scallions and Crispy Potatoes

The newest issue of Everyday Food magazine arrived last week, so I availed myself of it as I planned this week's menu. They have a section this month called "On the Short List," which is comprised of five complete, fast, diverse five-ingredient meals. I added a few of the selections to my plan for the week, starting with Shrimp with Scallions and Crispy Potatoes.

Suffice it to say, I was a little perplexed about the combination of potatoes and shrimp. Shrimp and grits, shrimp and couscous, shrimp and rice, shrimp and noodles -- all of those combinations sounded better to me than shrimp and potatoes. But I figured that they would not have featured it were it not worth making.

Since today was a fairly trying day for me at work, it helped that the method is super simple: chop a potato into 1 inch cubes, saute it in a little olive oil for about 14 minutes. Then add a little bit of chopped scallion and saute for another couple of minutes. Set that aside, add peeled and deveined shrimp to the skillet and saute for 2-3 minutes along with some curry powder and salt and pepper. Once the shrimp have cooked through, add the potato mixture back to the skillet, give it all a good mix, and serve.

The verdict? Surprisingly tasty! The shrimp and potatoes really complemented each other to a good end. And the curry really pulled everything together. One note: I halved the recipe (it's written to serve four) and after I plated it, it seemed sort of paltry, so I quickly sauteed some mushrooms to go along with the dish. Regardless, when we were finished eating, I told Mr. Fritz that I would be adding this one to my "must make again list." He approved. Yum!

PS: Mr. Fritz noticed the other day that if you click on any of the photos I've posted, you can see them in a bigger size. Just thought I should note that in case you are interested in getting a closer look at any of the finished dishes.


Anonymous said...

Mrs. Fritz said...

And... the link to the recipe is now up. Thanks, Anonymous!