Today’s photos are courtesy of The World At Night (TWAN). Click to see the winners and honorable mentions in the 2014 International Earth & Sky Photo Contest, accompanied by music.
Here’s a fast and easy recipe shared by a fellow writer from the Ohio Valley Writers Network. It is delicious and can be served for special occasions with some fancier side dishes. I used frozen wild-caught, medium-sized shrimp from Fresh Market, which always have very good flavor.
½-1 tsp. Dijon mustard (amount according to taste, and you’ll probably want more than this)
¼ tsp. pork barbecue rub spice (according to taste; ditto)
Shallots or onions
Salt and pepper to taste
Raw shrimp with tail on
Cook pasta and reserve some of the water from it.
In large frying pan, heat oil and butter (in equal measure). Sauté shallots. Mix together the mustard and barbecue rub. Add salt and pepper to taste. Add to the pan. Then add shrimp and sauté until no longer translucent (not long). Add a little water from the pasta to create a smooth sauce.
I added the following to the sauté before I added the mustard and barbecue rub mix. My market sells a bag of very small orange and red peppers that are meant for snacking. They are about 3 inches long, 1½ inches in diameter, and thus have very thin walls. I sliced three of these crosswise into thin pieces. I took three medium-sized white mushrooms, sliced them very thin, and chopped the slices into smaller pieces. The shallots were also chopped into small pieces so everything could cook in the same amount of time.
I served the shrimp dish over brown rice and with simple fresh steamed broccoli as a side dish. Since I didn’t have pasta water, I used about a half cup of the broccoli water to make more sauce.
Yummy. I think I will make this again soon because writing about it is making me hungry!