Saturday, September 5, 2015


School starts next week for our two daughters!!

We love to throw together quick, simple dishes during the school week. The girls usually start asking for snacks immediately after school, then continue to graze right up until the time they ask what's for dinner. After 15 years of working in marketing, advertising, and sales, I've decided to leave the corporate world to work on my own new venture. So at the moment, I have plenty of time to give the girls all the attention they need without the feeling of exhaustion from having worked an 8 - 5 job. Not to mention that commute to downtown Portland. It's been nice.
I love to cook shrimp because it is so easy, quick cooking, and lean.

Back when we lived in Arkansas just last year, there was a man at our Little Rock Farmers Market who would bring us Wild Caught shrimp from our neighbors in Louisiana. He barely charged us anything, it was the farmers market. Even when the market was closed, I could always go to The Fresh Market to buy the most sustainable shrimp for about $12 per pound. 

I was a little shocked at how expensive my shrimp was in Portland. But then, I was shopping at New Seasons everyday. Luckily, I found Winco on 82nd and discovered that I can buy Wild Caught American shrimp for $10.88 per pound. I'm picky about shrimp, probably because I read Barton Seaver's For Cod and Country or something John Besh said in his cookbook. Either way, here's to more shrimp recipes! (P.S. I would love it if more Portland grocery stores would carry affordable Wild Caught American shrimp!)

  • 1 pound of shrimp, peeled & deveined
  • 1 half package of angel hair pasta or 2 packages of shirataki noodles
  • Extra Virgin Olive Oil
  • 1 half cup of dry white wine or chicken stock
  • Minced garlic
  • 1 half stick of butter
  1. Cook the noodles per package instructions.
  2. Heat a nonstick pan over medium high heat.
  3. Melt half of the butter with about a tbsp of olive oil. Add the garlic.
  4. Add shrimp and cook until done. 
  5. Add the wine or stock, allowing the alcohol to cook off.
  6. Add the rest of the butter and stir. 
  7. Serve with noodles and chives for garnish.

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