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Ruby Tuesday / Dinner With TCR! January 5, 2010

Posted by littlebangtheory in Dinner with TCR, Ruby Tuesday!.
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Let’s kill two birds with one stone, shall we?

My dinner postings have been scarce lately (I know, “Long time no sea(food!)”) and it’s officially Tuesday, so I’m calling the little bit of red in these shots sufficient to justify this dual-category post.

The ingredients:

Gigunzo Shrimp, marinated in lime juice, garlic and cayenne pepper; whole-kernel corn, fresh tomatoes, blanched and peeled, a diced Serrano chile, about a bulb of coarsly-chopped garlic and a handfull of basil, all organic, and a bag of black squid-ink pasta.

The result:

Spicy Garlic Shrimp and Veggies over Black Fettuccine.

Enjoy!  😉

For more Rubiliciousness, go visit Mary over at Work of the Poet and check out the links to her many contributors!

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Comments»

1. Sylvia Kirkwood - January 5, 2010

You do know how to get me thinking about food — not just any food, you understand! Looks fantastic and I’m suddenly starving! Hope you’ve had a great holiday season, CR, wish only the good and beautiful things for you and yours!

Sylvia

2. littlebangtheory - January 5, 2010

Thanks, Sylvia, and the same to you! 🙂

3. felisol - January 5, 2010

I got a watery mouth from the glossy ( olive oil?) food pictures.
Delicious. I’m going to make a sea food dinner myself today. I just might steal some ideas, though I never heard of or tasted black fettuccine.
From Felisol

4. Hootin' Anni - January 5, 2010

Everything looks so scrumptious!!!

My Ruby Tuesday is posted HERE –scroll down below the Heads or Tails Meme to find it tho!

Happy day to you.

5. ilanadavita - January 5, 2010

I see a few people have posted food. The cold weather must inspire us.

6. maryt/theteach - January 5, 2010

Scrumcious looking shrimp dish! Yum! Happy Ruby Tuesday! 🙂

7. dianne - January 5, 2010

Yum!

8. sherry - January 5, 2010

very pretty looking-even for a seafood hater like me! ; )

9. Ralph - January 5, 2010

A serious gourmand I am seeing. The huge shrimp take the heat on the outside while remaining sweet at its core. Hot and mild, savory yet sweet. What time should I arrive???

10. Tengrain - January 5, 2010

That’s an interesting combo – is the lime “cooking” the shrimp, or did you also sauté it?

Regards,

TG

11. littlebangtheory - January 5, 2010

Ten, I think the Big Boys are beyond ceviche, though I considered doing that. They marinated for about an hour, split and deveined with their shells on, in lemon and lime juice with garlic and cayenne pepper, then got sauteed in olive oil at very high heat, adding the marinade as the pan cooked dry. I didn’t deglaze because I wanted (and got) a flame-grilled flavor, and the pan stickings went pretty black.

Came out good, though.

12. littlebangtheory - January 5, 2010

Oh, and Fellow Ralph, you’re close enough so that we might have to actually think about that!

🙂

13. kkryno - January 6, 2010

Those shrimp look de-lish!

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