Monday, April 25, 2011

Shrimp Pocket

Vitalogy by Pearl Jam
While I was at work one day, Matt decided to cook. He's retraining the grill as summer quickly approaches, getting in a few practice runs before the real Texas heat finally settles in. Matt grilled a steak for himself and created something fun for me, a Shrimp Pocket. I requested lots of veggies and a few jumbo shrimp.

Mirrorball by Neil Young
Matt loves vinyl and put on a few records while he prepped the food...

He wrote out a list of the ingredients for the shrimp pocket...for me.

shrimp pocket
*2 servings*
6 jumbo shrimp
2 stalks celery, cut into 2/3" bites
2 stalks green onion/chives, chopped
1 zucchini, cut into bite-sized pieces
1/2 red bell pepper " "
Large handful fresh green beans
10-12 baby carrots
juice of 3 squeezed lemons   
1/2 t. ground ginger
1/4 t. black pepper
2 cloves of garlic, sliced thinly
1 t. sesame seeds
1 TB olive oil
3 TB soy sauce
1-2 t. red pepper flakes, crushed in hand

1) Toss all veggies in a medium sized bowl. Squeeze lemon over veggies and add all seasonings. Adjust seasonings to taste.
2) Add peeled and rinsed (cooked or raw) shrimp to veggies. Toss.
3) Cover bowl with saran wrap or foil and set in fridge for 1-2 hours. 

4) After time in fridge, lay out 2 sheets of aluminum foil. Pour veggie/shrimp mix with sauce onto foil and wrap up to keep all ingredients from leaking out. Place on grill for 20-25 minutes, flipping to evenly cook food. 


 Sam slept, we ate.

If you prefer not to drag out the grill, you can cook the foil-less pocket ingredients in a wok. It'll take 15+ minutes to fully cook the carrots and bell pepper. Either way, the veggies will taste delicious and the shrimp will be heavenly. Happy eating!

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