What's in the Cupboard?

Shrimp with BBQ Onions and Mushrooms

---

So I have been out of work for two weeks now. I have filled my days with yard work, cooking, gardening, blogging, and my family. Being home more I’ve found that it’s a constant battle trying to figure out what we want for dinner. Sometimes I have it all planned out, and sometimes I have no idea what I want. Sam is not an issue. He has a diet of pizza, peas, cherry tomatoes, apples, yogurt, cookies, and Vitamin Waters. Imagine if you will a world where the father is a chef, and the son constantly seeks out the most mundane, unadventurous food that he could care less about. This is the strange intersection in life that we like to call the Twilight Zone. I stopped trying to cook for the kids a long time ago. They really just want to eat what they want to eat. So I cook what I want, to a point. Let’s not forget about Kristi. She is the one who keeps me sane. She won’t eat everything. She hates spicy. It is actually pretty funny when she does eat spicy food. I love the look on her face when she figures out that the spice builds as she eats, and by the time she figures that out, it’s too late. Tonight was one of those nights.

Alright. So, looking through the kitchen we find Vidalia Onions on the counter, Button Mushrooms, and Garlic in the fridge, Olive Oil over here on the stove, Shrimp in the freezer, oh look, here is some Smoked Spicy Paprika and Chili Powder in the spice rack, and low and behold there is some Quinoa in the cupboard. First of all, I have mentioned that I love Sweet Onions, but I don’t think you truly grasp how much I love them. I used to write menus throughout the spring and summer that would follow the growth patterns of the Sweet Onion seasons. Mayans were the first to come out, then Vidalia, shortly after that would be the Texas Sweet, and then the coveted Walla Walla Sweet. I love all of these. Every sweet layer. Shrek would love that.

Start with the Garlic

20 ea Garlic Cloves
8 oz Olive Oil

Add all to a small pot and put over a very low flame. Cook slowly for about 30 minutes, or until garlic is golden brown. Let cool at room temperature. Cool down in the fridge if doing this the night before. I usually do a double batch and hold it in the fridge as I need it.

Onions

1 ea Sweet onion (Peeled, cut in half and sliced as thinly as you can)
3 tbs Garlic Oil (see above)
1 tbs Smoked Paprika
.5 tbs Chili Powder
.25 tbs Dried Thyme
1 tbs Kosher Salt
.5 tbs Freshly Ground Black Pepper

Toss all together and cook low and slow until onions are tender, translucent and sweet (thank you Chef Peter Kelly, I will forever use that phrase).

Mushrooms

12 ea Button Mushrooms
.5 tbs Kosher Salt
.25 Freshly Ground Black Pepper

Once the onions get to their tender, translucent and sweet stage you can add the mushrooms. Button, cremini, shiitake, what ever mushroom you would like would work in this spot.

Add the mushrooms to the onions. Make sure that they get completely covered with the oil. Season the mushrooms so that they release their liquid quickly and start to caramelize. Put in the oven at 450 degrees. Turn the mushrooms (when I say this I mean to turn from top to stem) every 10 minutes to ensure that they get cooked evenly on both sides.

Shrimp

1 lb Shrimp Peeled and Deveined 26/30 (this means that there are 26 to 30 shrimp per pound)
2 tbs Garlic Oil (see above)
.5 tbs Kosher Salt
.25 tbs Freshly Ground Black Pepper

Heat garlic oil in an oven proof pan. Once you heat the oil to just before the smoke point add the shrimp. Season with the Salt and Pepper. They cook fast. Literally 60 seconds on one side and then turn to the other side and cook for another 60 seconds.

Quinoa

2 cups Water
1 cup Quinoa
1 tbs Kosher Salt

Quinoa is what is called a super food. It contains all of the 20 essential amino acids. It is really good for you. Just eat it.

Bring water to a boil with salt added. Once the water comes to a boil add the Quinoa. Bring back to a boil. Turn down to a simmer and cover. Let simmer for about 15 minutes. Stir with a fork and let sit for another 10 minutes.

Bring It All Together

2 tbs Fresh Thyme (chopped)

Add the Shrimp to the Mushroom and Onions mixture. Add the Thyme. Throw back in the 450 degree oven for 3 minutes. In a bowl, place about 1 cup of the cooked Quinoa. Grab the Shrimp, Mushrooms, and Onions out of the oven. Place a couple of spoonfuls of that goodness on top of the Quinoa. Make sure that you get some of that beautiful oil that is hanging out in the bottom of the pan. The Quinoa needs it. Dinner is served.

A little salty, a little spicy, and absolutely good for you. I love figuring it out. Dinner is my favorite time of the day. A little imagination, a little wine, and family. As we go through this situation with COVID-19, we start to figure out how important family is. We forget sometimes that this is why we work so hard. Now time for Movie Night. Over the Hedge (Sammy’s choice). Hammy reminds me of my wife. Squirrel!