Saturday, November 3, 2007

This Mother Hubbard's Cupboard

To make serving shrimp easier to our company tonight, I made the shrimp in individual ramekins. Each ramekin held fourteen large raw shrimps, without their tails! I added Thai sauce mixed with minced garlic, and a teaspoon of butter to each portion. It took exactly seven minutes in a very hot oven to turn the shrimp pink, yet remain tender. The Thai saucebubbled away with the butter, and made the perfect topping for Basmati rice. We bought a large bottle of this tasty sauce some time ago at Costco, and for 30 calories a tablespoon, it gives a big punch for a small calorie count. Sweet and sour, and so very spicy!

Our cupboards are bare, and will not be filled until our return next weekend, so this was a "fusion" dinner completely out of necessity. Caesar salad preceded the shrimp and rice. I made a traditional style dressing, and really shouldn't have...everyone raved about it, and I doubt very much that I will ever get away with using a bottled dressing again! But for the time it took to whisk an egg, garlic, lemon and oil together with a bit of balsamic vinegar and Peccorino Romano cheese? It was well worth it!

Dessert was a simple white scratch cake topped it with a few tablespoons of melted strawberry jam. Eating dinner with three men has definite advantages. There is NO leftover cake to tempt me! The whole cake (9" square) was 48 points, and I was very careful to cut a '6 point' slice for myself, and make sure that the men cleaned up all the rest. There really is nothing better than eating at home, even if your cupboards are as bare as Mother Hubbard's!

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