I have been remiss in my blogging. While I wanted to keep posting about my cooking, I am involved in a somewhat messy divorce that has become distracting.
Last spring, it became apparent that only one of us still embraced our marriage vows. The day after Thanksgiving, my wife moved out to pursue other interests. The boys and I are adjusting well to the bachelor life. So while I still get my daily joy out of cooking for a crowd, it's just a little smaller but, thankfully, much more loyal crowd.
This past week, Patrick turned 16. He scored 98 points out of 100 on his drivers test and is experiencing the ecstasy of wheels and freedom. I remember the that day that I got my license in 1968 like it was yesterday. My mom handed me the keys to the family's 1968 Cutlass Supreme and I drove to the Hub Shopping Center in Richfield to buy myself a new pair of white golfing shoes. There's no cure for bad taste when you are 16.
Sean, who turns 18 in February, has been driving for almost 2 years. Our poodle, Zorro, who faithfully monitors the front driveway, watches silently as Sean comes and goes. He's used to Sean and his Audi heading off to school, CrossFit and to visit his friends. But Zorro is not used to seeing Patrick drive up in his Rav 4. Zorro barks like a crazy man every time Patrick arrives home and parks in his garage stall. I go to the door to see what all of the ruckus is about, and even I am startled to see the baby of the family flying solo behind the wheel of his truck.
As is tradition in the Gruggen household, on your birthday you get to pick any dinner you want and Dad prepares it to the birthday boy's exacting specifications. Patrick has never met a carb he does not love. Accordingly, he ordered up "Fried Pasta" for his birthday. While this is indeed a delicious meal, it is not what one would call a healthy meal.
I spend 5 days a week doing Wendler Strength Training and CrossFit. Thanks to Damian Hirtz, I've lost 35 pounds. I weigh 175 pounds....exactly the same weight I was as a college freshman. I am fanatical about eating Paleo, but when it comes to Patrick's birthday, I sucked it up and wolfed down the Fried Pasta. So for my penance, I am offering up this delicious shrimp recipe.
Shrimp is a remarkable food, extremely high in protein and very low in fat. So you can eat this meal day in and day out, knowing full well that it is contributing to growing your muscle mass. This recipe from Jamie Purviance can be executed in less than 30 minutes and serves 4-6 adults.
1/4 cup peanut oil
1/4 cup soy sauce
3 tablespoons unsalted peanuts
2 cloves of garlic
1/2 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons toasted sesame oil
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped ginger
1 teaspoon Sriracha sauce
1 teaspoon Kosher salt
1 1/2 pounds fresh shrimp (21/30 count)
1 lime, cut into wedges
- In a food processor combine the marinade ingredients. Process until fairly smooth, 20 to 30 seconds. Pour into a medium, nonreactive bowl. Add the shrimp and turn to coat. Cover and set aside at room temperature for at least 20 minutes but no longer than 30 minutes.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Brush the cooking grates clean. Grill the shrimp with the lid closed, until the shrimp are firm to the touch, lightly charred, and just turning opaque in the center, 2 to 4 minutes, turning once. Remove from the grill and serve right away with a squeeze of lime.
Wine pairing: New Zealand Sauvignon Blanc