I don't know about you, but after Thanksgiving, the very last thing I want to do is cook. That, or eat a leftover. There is a level of expectation after slaving in the kitchen and having a nice sit down meal and then eating what's left for three days. They all sort of stare at you like, "Okay. What's next?" Or at least mine do...
So, I knew three things: I didn't want to make anything that had feathers in a former life, I want to keep the dishes to clean after to a minimum, and under no circumstances did I want to deal with left overs (I used all my creativity up with repurposing turkey).
In my head, I thought the exact opposite of turkey was...shrimp. Who wouldn't think that? They are small, don't have feathers, cook in no time at all.... Sold. I found a recipe in my Cuisine at Home magazine for a Broiled Piccata Scampi. And what goes with scampi, boxed pasta side dish, of course.
This was my greatest idea ever (and believe me, I've had many great ideas)! It looked impressive and I swear to you, it took me 30 from start to finish (maybe a little less). There were minimal dishes to clean (which is a bonus in my book). I don't really care for seafood, but that worked in my favor too. My stretchy pants had reached their elasticity limit. (You never want to have to bump up a size in your fat pants) Everybody wins!
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| Ingredients |
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| Compound Butter |
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| Lemons on the bottom of the dish |
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| Ready for the first round in the broiler |
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| After 10 minutes |
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| Top with Panko and 2 more minutes.... |
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Cuisine at Home
Nov/Dec 2012 |
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