Just got back from the gym, where my wife and I spent some quality time weakening our minds, and ogling the hardbodied hotties that inhabit our particular gym.
We are fairly lucky because for some reason our gym is frequented by quite a few actual athletes, and there are relatively few rockheaded steroid monkeys underfoot.
Tomorrow it's the first big ride of the year: Headed to banff and 8am, figure to arrive at aboput 1:30pm. Getting a ride back in of course.
Dinner tonight: Sundried Tomato Spagettini with Shrimp in a Tarragon Cream Reduction.
Heat a large non-stick pan over high heat. Add 1tbs canola oil. toss in 16 oz of peeled large shrimp, preferably 10-12 ct.
sear them on both sides, remove from pan.
sear 1/2 medium onion, minced, with one clove garlic, minced. when onion turns clear, and 2tbs fresh chopped tarragon, 6 grinds of black pepper, and 1 cup dry white wine.
Reduce to a syrup, and then add 2 cups of heavy cream. reduce this mixture till it coats the back of a spoon. add seared shrimp back into sauce, together with pasta of your choice. salt as needed.
You can add thinly slice mushrooms to this, at the same time as the onions and garlic, but the result is less pretty. A colourful pasta like a sundried tomato or a saffron gives the dish visual punch.
The same sauce works very well with chicken, sliced thinly across the direction of the muscle fibers.
Serve with dry white wine, especially characterized by bright fruit flavour. Avoid overly oaked wines, as they clash with the tarragon.
We are fairly lucky because for some reason our gym is frequented by quite a few actual athletes, and there are relatively few rockheaded steroid monkeys underfoot.
Tomorrow it's the first big ride of the year: Headed to banff and 8am, figure to arrive at aboput 1:30pm. Getting a ride back in of course.
Dinner tonight: Sundried Tomato Spagettini with Shrimp in a Tarragon Cream Reduction.
Heat a large non-stick pan over high heat. Add 1tbs canola oil. toss in 16 oz of peeled large shrimp, preferably 10-12 ct.
sear them on both sides, remove from pan.
sear 1/2 medium onion, minced, with one clove garlic, minced. when onion turns clear, and 2tbs fresh chopped tarragon, 6 grinds of black pepper, and 1 cup dry white wine.
Reduce to a syrup, and then add 2 cups of heavy cream. reduce this mixture till it coats the back of a spoon. add seared shrimp back into sauce, together with pasta of your choice. salt as needed.
You can add thinly slice mushrooms to this, at the same time as the onions and garlic, but the result is less pretty. A colourful pasta like a sundried tomato or a saffron gives the dish visual punch.
The same sauce works very well with chicken, sliced thinly across the direction of the muscle fibers.
Serve with dry white wine, especially characterized by bright fruit flavour. Avoid overly oaked wines, as they clash with the tarragon.
VIEW 11 of 11 COMMENTS
Don't worry about my grammarianship. As long as you use apostrophes correctly (and you do) I am happy as a clam!