A light weeknight dinner and a call for spring forum recipes

A light weeknight dinner and a call for spring forum recipes

Forum readers, I need your spring recipes. My recipe inbox is getting lighter and lighter by the week and the Forum craves fresh, spring-ahead recipes from readers like you (cue motivational music.)

You can send your recipes to [email protected] or email them to Taylor Goebel, The Daily Herald, PO Box 930, Everett, WA 98203. I’m just as happy with a photo of a commonly used notecard as I am a typed recipe am.

Remember: for this to be a real reader exchange (and to keep the Forum running weekly), I need people to participate (see a serious teacher).

OK, back to your regularly scheduled programming.

The following recipe makes for a light and quick weeknight dinner and requires only a few ingredients. A reader who wished to remain anonymous shared it with me from Ellen Kunes’ cookbook “The Carb-Lovers Diet,” which you can still buy online and at some bookstores.

“Literally everyone I’ve prepared this for loves this dish,” wrote the unnamed reader. “I’ve served it as an appetizer on large toothpicks for parties, and also on plain white rice as a quick main course for a dinner for two.”

Spanish Style Shrimp

1 pound raw large (the bigger the better) shrimp, peeled and detailed (fully thawed if frozen)

4 cloves garlic, minced or pressed

1 ½ teaspoon smoked paprika powder

¼ teaspoon kosher salt

2 tablespoons olive oil, divided

1 tablespoon cooking sherry (optional)

Clean and rinse shrimp. Mix the garlic, paprika, salt and 1 tablespoon olive oil in a glass bowl. Stir in shrimp until evenly coated. Let the shrimp marinate in the bowl for 30 to 60 minutes.

Heat the remaining tablespoon of oil in a non-stick pan over medium heat.

Pour the shrimp into the pan and stir-fry for four to six minutes. If using the sherry, stir in the last minute of cooking.

Remove the pan from the heat and serve.




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