Tonight's dinner: spicy broiled shrimp and roasted eggplant-tomato salad.
6 days of marriage--check. Time to eat some shrimp! Tonight's recipes come from Mark Bittman's How To Cook Everything. You want them for yourself? Go buy a copy of the book (or visit your local library, duh).
Special shout-out to James V. for recommending the spicy shrimp in our guest(cook)book. His note caught our eye and demanded us to make the dish.
Step one--last night, Molly salted 2 big eggplants and roasted them up with a bunch of "cocktail tomatoes." Not really clear what that means, but they were the best looking ones at the Safeway so there you go. Tonight, I reheated all that and mashed it up with some lemon and chopped parsley. I was hoping to have this with a crusty loaf of bread but the baguettes had crossed from crusty to super stale. This weekend I hope to find a good bread spot.
Step two--when we were exploring our new neighborhood the other night, we noticed a delicious-looking fish counter at one of the El Salvadorian markets. So Eli stopped on his way home and bought a bunch of shrimp (sin cabeza, thank goodness). He semi-carefully deveined them and then mixed them up in a paste of oil, lemon, garlic, cayenne, salt and pepper. Fortuitously, our furnished apartment came with a nice grill pan so he threw the shrimps in there for a few minutes, and that's dinner!
Speaking of shrimp, true or false: Eli wanted to use the theme song from Forest Gump for the processional.
