This may look like a well planned dinner. It's not. In fact, it was a near disaster. When Marlene is away I don't usually cook for myself. I'm spoiled, when I walk in the door, irregardless of what time it is, she always has a great meal ready! It's not that I can't cook, in fact I enjoy it when I finally do. I hate the clean up and as you can see from this quick iPhone snap, there was lots of that!
Here are some quick lessons I learned, in no particular order.
- Always check to make sure you are buying peel and eat shrimp if that's what you want. If not, you may be forced to do something different, like cook them. (I'm too cheap to throw them away)
- If you do buy the wrong type, there are lots of instructional YouTube videos on how to clean, devein and prepare shrimp. Many of them will be over your head and require condiments you didn't even know existed. (caper brine, who knew?)
- The olive oil has to be extremely hot. The shrimp must be washed well and rinsed in clean water. You then must, and this is an absolute MUST dry the shrimp off BEFORE you drop them into the hot olive oil. Just take my word, you will want to do this. If not, it can get really ugly quick. Think, "oil and water don't mix."
- If you don't have all the ingredients they list, just fake it. Chances are you'll find something that will work really well. If not, it's just you, nobody else needs to know.
- It's pretty hard to ruin shrimp and that is a fact. They cook quickly and turn color when they are done. Simple enough.
- Oil splatters are not easy to clean up. I'm sure all the ladies have some secret way to do this, but I've not needed to know these tricks, until tonight.
This turned out pretty good despite the challenges. Kind of like some life decisions I've made without totally thinking them through. The Lord is always so gracious to pick me up, set me back on the right path and let me go about my life, hopefully wiser and more attentive to His still small voice.