May 8, 2014
PPI Vichyssoise and Boiled shrimp
Today I went
to Pro’s Ranch Market to buy vegetables and fruits. After buying some limes and onions, I noticed
that there was a special on large 26 to 30 count heads off shrimp for $8.99/lb.
so I bought a pound, because Suzette loves shrimp. I went back to the other end of the market
and bought a 40 count bag of fresh corn tortillas for $1.79 and shredded cheese
for enchiladas and went home and made a shrimp quesadilla for lunch. I sautéed slices of tomato, onion and three
shrimp sliced in half. Then I heated
four of the still warm tortillas and sandwiched the ingredients and slices of
Dubliner cheddar cheese between each set of tortillas and pan heated them until
golden brown and the ingredients were melted.
When Suzette
arrived around 6:00 she was up for anything with shrimp. I had planned to make shrimp enchiladas but
we decided to make a simpler dinner of a bowl of the PPI vichyssoises in our fridge and boiled
shrimp. Actually we have been eating vichyssoises for the last few days with salad and other companion dishes.
We heated a
pot of water and added a couple of bay leaves and a thick slice of onion and a
squeeze of lemon and boiled the shrimp.
Suzette made a cocktail sauce using ketchup, Long’s fresh horseradish
and lemon. I filled soup bowls with the
vichyssoises and went to the garden and picked five or six stalks of chives and
sliced them in thin ringlets to garnish the soup.
We opened a
bottle of 2009 Wellington Roussanne white wine.
The wine did not go particularly well with the rich soup and shrimp. The delicate Roussanne needed to be drunk with a light cream sauce
dish, such as crab Newburg.
After dinner
Suzette made several pieces of toast and we ate smeared creamy Delice cheese on bread.
Bon Appétit
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