June 15, 2009
I sat down last Sunday to plan the coming week's recipes and I realized I have never made a shrimp dish for weelicious. That's not the most earth-shattering of realizations, but I kind of surprised myself since shrimp is one of my favorite high protein foods. A lot of people dismiss shrimp as an everyday ingredient because they assume that it is too expensive, but I have fallen in love with the pre-packaged frozen shrimp at our local Trader Joe's. I can buy a bag containing 50-70 shrimp for $5.99 and most supermarkets sell comparably priced brands (just make sure the ones you buy are peeled and de-veined).
Recently, I was asked to contribute a shrimp recipe to a new food website that is debuting soon and so I dusted off one of my old favorites: Shrimp and Hearts of Palm Ceviche. I've been making it for years and friends and family always request it. It's not only fairly inexpensive to make, it's healthy and only takes minutes to prepare. I whipped it up for our family dinner last week but didn't expect Kenya to be too interested in it. Boy was I wrong. He ate not one, not two, but three helpings of this gorgeous dish. Kids will surprise you when you least expect it!
* I have a huge aversion to corn syrup, so I avoid ketchup (unless it's a brand like Krazy Ketchup) and other bottled sauces as much as possible, but this recipe begs for the small addition of chili sauce (it's not spicy), so I made an exception. As my mother-in-law says, "everything in moderation".