Spicy Shrimp with Tomatoes & Spinach and Pistachio Lime Biscotti
I finally had time to cook with my shrimpies tonight! Unfortunately, I forgot to take out the trash after I peeled them last night. I walked into my apartment thinking I had just entered The Little Mermaid’s castle. I quickly lit a candle and ran around the house doing a Febreze dance. True story.
My dinner was quite easy – a small amount of lots of different ingredients. Out of curiosity, I weighed my peeled shrimpies on my scale – 7.25 oz! Yeahhhhh! Ok, I know that’s not a lot but I was super excited to eat something that I caught with a freakin’ net coming out of my teeth. That sounds fierce. I am fierce. Don’t forget it.
(almost) 1/2 lb. shrimp
1 tbsp. olive oil
1/2 onion, chopped
2-3 cloves of garlic, minced
1 1/2 tsp. crushed red pepper
1/2 cup white wine
1 14.5 oz can no salt added crushed tomatoes, drained
1 6 oz bag baby spinach
fresh basil leaves
s&p to taste
1. Heat olive oil in a large pan over medium heat. Add onion and cook for 5 minutes or until translucent.
2. Add garlic and crushed red pepper. Cook for 1 minute.
3. Add tomatoes and white wine. Simmer until wine has reduced.
4. Add spinach and basil and stir just until wilted.
This was very easy to make and had tons of flavor. It would have been delicious over pasta as well. And oh my, I just realized this is essentially Shrimp Fra Diavolo…ha!
After dinner, I was seriously craving something crunchy and sweet. I pulled out a random cookie book and let it randomly land on a page. 177. Biscotti. Perf.
The original recipe was for almond biscotti, but I had pistachios. Pistachios sounded much more fun, and instead of lemon zest, I thought lime zest would be great. I started with a bag of these…
and used one of my favorite kitchen tools to let out some aggression. It’s fun to pretend those nuts belong to all your ex-boyfriends. TMI?
Friends, biscotti takes time. First you make the dough and roll it out into logs.
Next, you have to bake them, let them cool, and cut them in half diagonally. Then you bake them on their sides.
Flip again, bake some more. No wonder why these things are so hard!
After all is said and done, you have a bunch of stick shaped cookies that are just begging to be dipped in coffee or tea.
They do taste wonderful though! If anyone in the Charleston area wants some biscotti, PLEASE come over and get some…