A few years ago a group of college friends and I decided to start what we dubbed as “WU Wednesdays”—a Google hangout in which we could stay in touch with one another and keep up with everyone’s lives from across the country. The frequency has dropped off as of late, but it still is near and dear to our hearts. As I type I’m on a bus heading to Baltimore to see one of the WU Wednesday members finally tie the knot to her college sweetheart. They’ve been dating for the better part of a decade now, and everyone that knows of their relationship has been anxiously waiting for the day when the two of them would be reunited in the same city and able to spend the rest of their lives together. Because they are such great people—both individually and combined—I think their friends and family are almost as excited as the couple is for the day to arrive. I suppose that’s what happens when those you love have exciting things happen in their lives¬—you share in that joy and experience it almost to the level as if it were you in their shoes. So with that being said, WU WEDNESDAY IS GETTING MARRIED!!!
When it came to choosing a gift off their registry, I obviously had to pick something for the kitchen. After seeing that a cast iron skillet was listed, I knew my decision had been made. A cast iron skillet is an all-around kitchen staple that will be with them forever. In honor of their pending nuptials, I figured a recipe tailored for their new toy would only be fitting. The beauty of cast iron is that you can get it extremely hot which allows you to achieve a lovely char on the green beans in this recipe. (A stainless steel skillet will work just as well if you don’t have a cast iron one.) The shrimp is relatively simply seasoned with salt, pepper, garlic, and red pepper flakes. Some fresh lemon juice adds brightness to the dish and brings it all together. Congratulations Kim and Amir—I can’t wait to celebrate together! #Kimir2014
Ingredients:
- 1 lb. shrimp, shelled and veins removed
- salt
- black pepper
- red pepper flakes (you decide as much or as little heat as you want)
- 2 cloves of garlic, minced
- lemon juice
- vegetable oil
- 1 lb. green beans, cleaned and stems removed
Procedure:
- Season shrimp with salt, pepper, and red pepper flakes. Add garlic, a healthy squeeze of lemon juice, and enough oil to coat. Let sit as you cook the green beans. (Don’t wait too long through, or you’ll end up with ceviche.)
- Preheat your skillet so that it is really hot.
- Toss your vegetables in oil and season with salt and pepper. Cook in skillet until charred. Set aside.
- Reduce heat slightly (so as to reduce the likelihood of overcooking) and sauté the shrimp until fully cooked.
- Combine the charred green beans and shrimp in a bowl, give it an extra squeeze of lemon, and go to town.
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