Dry rub shrimp, roasted broccoli with walnuts and onions and rice

Sunday March 28, 2009

Shrimp with Dry Rub

Memphis Blues All-Purpose Dry Rub

1 cup dried parsley
1 cup sugar
1 cup Lawry’s Seasoned Salt
2 Tbsp. ground black pepper
3 Tbsp. garlic powder
3 Tbsp. onion powder
3 Tbsp. oregano
3 Tbsp. sweet paprika
1 Tbsp. mustard powder
1 Tbsp. celery salt
a pinch of cayenne pepper

Mix all; store in an airtight container for up to 6 months. Use on pork, chicken, turkey or fish. (Or shrimp!)

Then this is all it takes: you throw in a generous pat of butter, cut it with olive or canola oil if you like, into a hot pan, and when the foam subsides, throw in your shrimp (as many as you want to make) and a generous spoonful of the rub. (I threw in a crushed clove of garlic too, since my rub was garlic-free.) Toss them about in the pan for a couple minutes, just until they turn opaque - don’t overcook them, or they will curl up tight and end up tough - and pour out into a serving dish.

From: http://dinnerwithjulie.com/2008/07/27/day-209-barbecue-shrimp-corn-tortillas-and-guacamole/

This dish is fantastic. Soooo good.

Then I cooked from the Robin Miller cookbook: Robin to the Rescue

Roasted Broccoli with Red Onion and Walnuts
6 cups broccoli florets
1 small red onion, cut into 2-inch wedges
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped walnuts
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dried thyme

Preheat oven to 450 F

In large bowl, combine the broccoli (I added trimmed green beans, chopped in half and used less broccoli), onion, oil (1 used 2 tbsp since 1 tbsp didn't seem to be very much), salt and pepper. Toss to coat vegetables with oil. Arrange on a large baking sheet in a single layer and roast for 10 mins.

Meanwhile in small bowl, combine the walnuts, vinegar, honey and thyme. Remove the baking sheet from the oven and sprinkle with walnut mixture over the top (I would double this part - seriously! Soooo good). Return to the oven and roast until the broccoli is tender-crisp and the walnuts are golden brown, about 10 more minutes (I would go 11 minutes).