I used to eat a fair amount of shrimp before so much fish started to be farmed raised. Farm-raised shrimp tends to be particularly nasty and has been labeled a Chemical Cocktail by Public Citizen. Once in a while, however, you just have to have some shrimp — at least we do — and when I found this Shrimp and Corn Chowder recipe that uses Old Bay seasoning, which I adore, I just had to give it a try. So my answer was to turn to Costco, which I think tries to do a good job sourcing food and purchased its Kirkland bag of raw shrimp. I did make one major substitution in this recipe. I used two-percent evaporated milk in place of the half-and-half to reduce the calories and fat. It’s a great substitution with no loss of flavor or texture. And I was able to use some of the orange and yellow peppers from our latest co-op pick up.
I originally found this recipe in a magazine at the doctor’s office. Yes, I am one of those people who occasionally will rip out an interesting recipe or article from a magazine in a public place. If there is a good selection of magazines, meaning there is plenty for people to read while they are waiting, I might also just take the entire magazine. Having just ripped out the recipe in this case, I have no clue which magazine I got this recipe from but fortunately epicurious.com has the exact same recipe.
Mushrooms and Quinoa
After the soup, my next favorite recipe from this week’s pick-up was mushrooms over quinoa. Nothing fancy. Just sautéed some mushrooms in a little butter, less than a tablespoon, and when they were near done threw in about two tablespoons of sherry. Reheated some quinoa I had already pre-cooked, topped it with the mushrooms and sprinkled with some parmesan cheese. Made for a very tasty and protein-packed weekend lunch so I could go out and pull some weeds in the garden and move around some plants.