LONGLEAF STORIES

full circle in the hundred acre wood

Don’t get me wrong. I like turkey, especially when it’s slow roasted with herbes de provence like it will be in my kitchen tomorrow and served with triple cranberry sauce with a spoonful or several of Grand Marnier stirred in,  Hopkins Boarding House Squash Casserole,  basmati rice pilaf with apricots and almonds, sweet potato casserole and pecan pie, oh my, which (the pecan pie) I am required to taste test at breakfast time with a huge mug of hot coffee. It’s a rule. (Well, okay, if you must ask, it’s my rule. . .)

Oh, yes. I like turkey and I love Thanksgiving Day: the smells and the story-telling on National Public Radio turned up loud in the bubbling, simmering kitchen before daybreak, while Buck has walked out to sit on a deer stand in the cold morning woods, and I have a joyous, messy, memory-laden time chopping squash, and sauteeing onion and celery, that sweet duo.

Unlike lots of folks who work long hours and must shop at inconvenient times when the stores are crowded; unlike the folks in Mumbai tonight who are frightened and worried if not injured or dead; unlike folks whose bodies or minds are unwell and, hence, unable to race about in the happy frenzy in which I am fortunate to thrive on this day, I am at the supermarket early, and then later, with Buck, the farmer’s market, to find fresh oranges, sweet potatoes and only just barely enough yellow squash, little baby ones, to make tomorrow’s casserole. Usually there is a huge display, with squash rolling off the mountain onto the concrete floor.

A person may enjoy turkey, as we do, but there is something about the thought of having it around for a couple of days roasted, sandwiched and souped, that jumpstarts a craving for fresh shrimp. And so, our last stop of the day was at Joe Patti’s Seafood. We intended to buy some in the shell to boil, but Buck noticed a woman emptying a big bowl of just-shelled jumbo shrimp into a larger bowl, joining others for sale at $8.29 a pound. There were really pretty, huge shrimp, and the same ones in the shell were selling for $7.99 a pound. We switched gears, bought just over a pound and pointed the car in the direction of home.

Once home, I googled up “shrimp with capers” and found a fantastic, quick and easy recipe, plus a truly marvelous, stylish food blog. The blog is Hugging The Coast, and the proprietor of this South Carolina enterprise is former New York cab driver Doug Du Cap. His recipe for Spanish Style Garlic Shrimp is now on our favorites list.

Doug Du Cap's Spanish Style Garlic Shrimp with Capers

I think you can see why.

Shrimp & Roasted Veggies 

Quartered red potatoes,  green bell pepper and a chopped onion mixed together with a bit of olive oil and dijon mustard and roasted in a hot oven were a just right accompaniment to this simple supper.

Shrimp leftovers  And in the “playing with my food” department, there were pretty leftovers to stash in the fridge!

 

There will be blogging. Tomorrow. All day. On the fly. Laptop screen squash-spattered, keys buttery and brown sugar-sprinkled. I promise I will try not to spill coffee onto the motherboard. No guarantees.

0 thoughts on “Shrimp: Turkey’s Polar Opposite

  1. Leslie in Japan says:

    OK, I have to stop reading your blog just before dinner….the shrimp look amazing! I’m not much of a cook, but I think I will try this recipe, and soon! Thank you and Happy Thanksgiving! Looking forward to your ongoing reports….^-^ Your menu looks wonderful….I keep waiting for someone to invent a transporter so I can drop in for a bite!

    Like

  2. fletch says:

    Wonderful idea to live blog Thanksgiving, especially with your culinary prowess. The smell-a-vision is a nice enhancement 🙂

    Like

  3. Elizabeth,
    Thanks so much for the kind words (I’m still glowing from your glowing review!) So glad you like the recipe.
    Your blog is an evocative, beautifully written delight (‘The Way Home’ is stunning.) I raise my own ‘huge mug of hot coffee’ to you in salute!
    –Doug
    HuggingTheCoast.com

    Like

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