Last week I was going to make a simple spring meal. Just lemon, shrimp, rice, and dandelion greens. Doesn’t that sound nice? Just go with that inspiration, because things got a little out of hand. I don’t have a recipe for you. I can only try to recount what happened.
First I didn’t get around to making it.
Then a week later I was grocery shopping again and kept thinking of things to add to it.
I was going to cook it Friday, and soaked some mung beans so I could just cook them quickly with the rice. But then I didn’t get around to cooking on Friday (which was caused by Andrea’s dumpling adventure). So the beans sprouted.
When I finally got to cooking my lemon shrimp pilaf it was messy improv the whole way.
I wanted to cook the rice in sort of a shrimp stock. I sautéed the shrimp tails in butter, black pepper and the zest of three lemons. Then added the rice. (It was actually more like a messy redundant process that I’d rather not admit).
With the rice bubbling away I squeezed the lemon juice over the shrimp to be added later. I prepped the asparagus that enticed me the day before. I rooted around the kitchen…
Meanwhile the rice was starting to stick to the pan. I decided I should take out the shrimp tails before adding everything else. This ended up being a long process of trying not to remove half the rice with the tails.
So now my shrimp flavored rice was sticky and getting mushy when I add the asparagus. Oh, and the randomly bought cashews. Oh, and I might as well throw in the sprouted mung beans. And then the three ingredients which had started it all; the shrimp, lemon juice, and dandelion greens.
Then I found green onions and thought heck, those should go in too.
And a little garlic powder, and a little hot sauce…
It was not the simple meal I had envisioned, but it was tasty.