I am a total sucker for re-using recipes and tweaking them JUST ever-so slightly.
I am RE-USER.
Alright, I’ll stop. I’m making up words right now.
Let’s back track for a second.
How are you? Things?
The 4th? I feel like the 4th landed on an incredibly inconvenient day (Tuesday, I mean come on) and people either used the weekend before to essentially take a 4 day weekend, or used the whole week as an excuse to party for America.
I did neither.
Work it was.
I am taking a vacation on Friday to London and Italy so I guess I can’t complain (too much).
(I will be sharing a little of my trip with you all on Wednesday. Would love some recommendations on restaurants, shopping and fun things to see.)
Back to that whole food/recipe thing I was talking about earlier.
Have you guys noticed I get easily distracted? You don’t mind my tangents….do you?
Oh yeah, reusing recipes.
So last week I shared with you my broccoli rabe and scallops recipe, here. This week I am sharing my easy variation of the meal with shrimp!
Shrimp are one of my favorite things to eat.
They are super easy and quick to make and have an amazing flavor to them. They have a pure, fresh, clean taste to them and are perfect (in my opinion) during any season of the year.
Although slightly high in cholesterol, shrimp are an excellent source of protein, low in calories and full of nutrients such as B-12 and Zincd. Basically, shrimp are a prime Summertime food.
Instead of laying the shrimp on a bed on BR (broccoli rabe), I sautéed up some seasonal dandelion greens that I picked up at my local grocery store.
Dandelion greens belong to the sunflower family and were used as a source of medicine in the early centuries of Middle Eastern medicine.
I would describe the greens as earthy, nutty and bitter (just like the rabe.)
So where is this whole recipe reusing occurring? I swapped out the scallops for shrimp and the broccoli rabe for dandelion greens. The tomatoes have stayed the same in this recipe as has the blood orange vinaigrette, which is an optional addition.
You probably don’t want to be slaving over a stove on a hot day, especially without A.C. (can you tell I’m slightly bitter because we don’t have A.C. and it is super-hot every time I cook….. :/).
I also added some caramelized onions to the mix for some extra flavor to the greens. The sweetness goes really well with the leaves.
Ok, so…. looking back on this dish, maybe it wasn’t a “reused” recipe…I would say it is a reinvented, or inspired dish!
I’ll let you decide.
Happy Monday Babes!