Hoorah! We have finally sprung the clocks forward. It is absolutely my favorite day of the year when the clock ticks forward one hour and the days grow longer. I am in the slap-happiest mood today and the sun is shining. You'd think that living in California would help me avoid mental "ailments" like Seasonal Affective Disorder, but I'm apparently a spoiled little brat face because I definitely become a sad panda during the winter months. There's something about that early darkness that turns me back into a brooding, moody teenager. And believe me, you wouldn't have wanted to know me during that time in my life. I should award my parents with trophies for dealing with the emotional turmoil I unleashed on our household. I blamed it on hormones, but it was probably all of the pot I was smoking. Regardless, I love the spring time...especially because it means Heirloom Tomatoes are almost back in season.
So how was Vegas, you ask? Well, I didn't exactly win any money, but I didn't lose any either. I made the terrible mistake of consuming one too many libations one of the evenings, and ended up withdrawing way more money from my bank account than I had initially intended. With my last twenty in hand, I said "Fuck It" and threw it into a $1 slot machine. I hit the "Bet Max" button, and JACKPOT! I won the majority of my money back. Thank goodness, too, because I also need money to support my other extreme addiction: grocery shopping.
Enough about life. Let's talk about food. I am one of the biggest pasta whores on the planet. Few things satisfy my inner fat kid than I gigantic bowl of noodles. When I was a little Shag-let, my mother used to make amazing shrimp and chicken scampi. I had the wicked itis for it one day, and as much as I hate to kick my mom's ass remaking her recipes, I had to do something to cure the craving. I got my mom to send her original recipe, and I set to work making it vegan-tastic. As much as I wish I had the creative juice and equipment to make my own vegan shrimp, using the frozen packaged variety makes this recipe much easier to swing. It's a great recipe to whip up for a dinner party, and is incredibly satisfying and delicious.
Have a great week!
with Tarragon and Shallot Browned "Butter"
- 10 TBSP of Vegan Margarine
- The leaves from 1 sprig of Fresh Tarragon, minced
- 2 sprigs of fresh Tarragon, whole
- 1/8 cup Shallot, minced
- 3 cloves Garlic, minced
- 1 TBSP Lemon Juice
- 2 10oz packages of Vegetarian Plus Frozen Vegan Shrimp, thawed
- 1/2 tsp Salt
- Pepper, to taste
- 1 batch Vegan "Egg Yolk" Mix
- 2 cups Panko Bread Crumbs mixed with 1 1/2 tsp Salt
- Olive Oil, enough for frying
- 1 lb of Linguine, cooked al Dente, drained and tossed with a touch of Olive Oil
- Fresh Parsley, for garnish
- Dr. Cow's Tree Nut Cheese, grated for garnish (or other Vegan Parmesan)
In a small saucepan, melt the vegan margarine over medium low heat, then add the garlic, tarragon sprigs and shallots. Allow the margarine to simmer until it browns a bit and reduces by about 1/6th, then add in the lemon juice. Remove the 2 whole tarragon sprigs and set aside. Re-melt before tossing with pasta if necessary.
Get your oil heating to about 365 degrees F.
Season the "Shrimp" well with salt and pepper.
Prepare two bowls: One of the "Egg Yolk" Mix and one with the bread crumbs. Individually dip the shrimp first in the "Egg Yolk" Mix, then in the bread crumbs. Fry the "Shrimp" in the hot oil until golden brown.
Toss the linguine and parsley with the browned butter sauce, serve "Shrimp" and vegan Parmesan atop the pasta.