I’m sorry the post is late today! I went into a coma. Clearly, I’ve awoken though it would have been cooler to claim to still be in the coma and blogging via telepathy. Hindsight.

I’m afraid I don’t have much to say other than that I made the yummiest and weirdest dinner ever last night. It’s a soup but not a soup. It has a sauce that’s not a sauce. The flavors don’t quite make sense on paper but boy do they make sense in your mouth. It’s misleadingly simple to make and is called “Shrimp with Feta and Tomatoes.”

I’m in love with it, but I’m curious if I would actually serve it to anyone else without knowing their taste in food perfectly. Here’s the recipe*, if you’re curious.

Ingredients:

2 large onions, thinly sliced
1/3 cup olive oil
2 cloves garlic, minced
4 large tomatoes, peeled and coarsely chopped
2 teaspoons fresh dill or oregano, your choice
3 tablespoons chopped fresh parsley
1/4 teaspoon sugar (I used a packet of splenda)
1/8 teaspoon of pepper
2 pounds raw peeled shrimp
1 pound feta cheese

Directions:

1. Preheat oven to 450*F.
2. Saute onions in the oil in an ovenproof skillet until tellow and tender. Add garlic and saute briefly.
3. Add tomatoes, dill or oregan, parsley, sugar, and pepper. Cover and simmer 30 minutes, stirring occasionally.
4. Add the shrimp, and mix with the sauce. Crumble the feta on top and bring to a boil.
5. Bake uncovered for 15 minutes. Ladle into bowls, and serve.

Note: I don’t have an ovenproof skillet, so I used a regular skillet and followed the directions through adding the shrimp. Then I transferred to a glass baking dish, crumbled the feta on top and baked. It turned out lovely, so that’s another option.

The “sauce” that’s more a broth and is kind of a soup is the best part of this dish. It is delicious! It tastes buttery and rich but only has olive oil as a base. Yum. This is clearly not a low calorie or low fat dish, but sucks for you if you’re on a low calorie diet. Not my problem. I’m sure you could substitute reduced-fat feta but don’t tell me if you do because I think low fat cheese is downright criminal. It’s cheese. Get over it and enjoy it, or don’t eat it. Not to mention cutting fat makes it less satiating and therefore you’re likely to eat more of the reduced fat crap than you would of the full fat and therefore consume the same number of calories, without all the taste.

I’ll get off my soapbox now, but seriously. Don’t tell me your tales of indiscretion. I am always on the side of cheese.

Cheddar is Better,
–Kaitlin

*Recipe from The Glycemic Load Diet by Rob Thompson, M.D.

3 thoughts on “Tardiness

  1. Maquita

    Yes, always. Cheese was meant to be good and loving. Not low fat/fat free and soulless.
    I want to eat this dish, it sounds delicious :)

    Reply

  2. Amber K.

    I do count my calories. Sad times. But I agree with you on keeping some items full fat/calories/flavor and just eating a smaller portion. Still, sucks for me indeed. But, only 2.5 more weeks until my “week of complete dietary freedom!” where I plan to eat all sorts of decadence to my heart’s content, aka my honeymoon.

    Reply

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