Allie and I watched the sun rise this morning while I did my exercises with the Wii. It was beautiful. Clear but COLD. At least on Florida standards. On Ohio standards…mild. We still have our winter coats in the storage bin in the back of the truck and are not tempted to get them out but we will continue to disconnect the water system at night to prevent freezing and pipes bursting. This should be the last night below freezing for the nonce. It is supposed to be near 70 over the weekend!
We, again, visited the fish market today. They recognize us now. We got a generous half pound of fresh shrimp. We used them for Spicy Shrimp and Couscous. Yummy!
1/2 pound shrimp, peeled and deveined
1 tablespoon oil
5 cloves of garlic, minced
1/4 teaspoon salt, pepper, chili powder, paprika and garlic powder
1/2 teaspoon cumin
Couscous cooked with package directions (use stock for liquid, or water with a boullion cube, after fluffing – add a bit of butter and parsley
Prepare the couscous, adding the butter and parsley when the shrimp is ready.
Add oil to a skillet over medium high heat. Add half of the garlic. Cook for 30 seconds. Add the shrimp, spices and remaining garlic. Cook until shrimp is pink. Serve over couscous.
Additionally, we made Shrimp Stock with the shells and heads (woah, we do not get heads on our shrimp in small town Ohio!). I am looking at recipes for using that in the days to come.