I love going back through my first few years of Everyday Food. I know I've mentioned this before. I pull out all the ones I have for whatever month we are in and then try to make a few recipes from each. I also try to stick to the recipes as close as I can. Not amy-fy them by adding cumin or whatever. The issues are really meat heavy which isn't great for me personally, but have great sides/salads and desserts. This helps narrow the choices. Plus we love seafood. Also, husband loves to cook from them—they are very easy to follow. The girls like to help. Unless it stinks or is gross. Like the shrimp, in this case. But, here's the thing, they only ate the shrimp after all. So there.
We made this recipe from the well-worn issue #32, MAY 2006, It's baked shrimp with tomatoes and feta and the orzo and green beans. We made the following changes:
- For the baked shrimp and tomatoes, Pete used 2 cans diced tomotoes and did it all on the stovetop, he didn't bake it at all. Also, he used fresh shrimp. We didn't have any mint. The feta is key, and we used a good one.
- The orzo and green beans had twice as much lemon juice and about 1/3 cup grated Parmesan.
It was all very very tasty. The kids didn't like the orzo (it was the lemon) but buttered plain, it would be a winner I think. I just felt like pretending they would eat it as is, so I didn't give them that option. They loved the shrimp, especially if it didn't have too much "red stuff". Us adults loved everything a whole lot. Orzo! I don't think I've eaten this since 1992. Back when it was all pasta 24/7. Remember that?
