Back when I was a kid we’d watch Blossom and the Fresh Prince of Bel Air on Monday nights. Fast forward a billion years and I’m watching PBS cooking shows and the local news.
Where did the time go?
Why am I almost 35?
Wait, is that a JOWL I SEE?
Someone will pay.
Broiled Buttery Shrimp With Spinach and Crusty Bread:
What it takes for 2:
* 1 pound frozen, raw shrimp: thawed, peeled and deveined
* 3 Tbs. softened butter
* 2 cloves garlic, minced
* 1/4th fresh parsley, chopped
* pinch of smoked paprika
* pinch of cayenne
* pinch of salt
* good grind of pepper
* some good crusty bread, buttered and toasted
* 4 cups baby spinach
* 1 tsp. extra virgin olive oil
In a small bowl, combine the butter, garlic, parsley and spices. Mix together with a fork until well combined.
Heat the broiler on high. On a rimmed baking sheet, arrange the shrimp in a single layer and dollop each one with a dab of butter. Broil it for about 3 minutes, until the shrimp is opaque and the butter melts. I know. Dying aren’t you?
In a small sauce pan, heat the oil and wilt the spinach just slightly. Throw in a pinch of salt and pepper. Remove from pan.
Serve buttery shrimp over the crusty bread with the greens. Maybe a good squeeze of lemon? Why not!