Wrap It Up , I’ll Take It

Today was the first day of Chicago’s 2008 Green City Market. Summer is officially now on it’s way. Although it was chilly, Quinn and I met some friends up there to run around and get a taste of what’s to come from the local farmers. Aside from some greens, asparagus, mushrooms and ramps there wasn’t much to choose from yet. It’s still pretty early in the season. Unfortunately we will be packing our bags and heading out before the the season gets really good. I can only hope to fall in love with a market over in Ohio.

These days I am focused on using what I have on hand instead of shopping. This has been an interesting task. Looking through the freezer alone is like playing a game of clue. SO, here is my first pantry meal (most of which came from the freezer and nothing actually from the pantry.) I usually don’t have extravagant items like shrimp and copocolla ham in my fridge, but I had company recently, so they were there.

Hot Copocolla Wrapped Shrimp with
Pea and Roasted Potato Mash
serves 2
12 jumbo shrimp, peeled and divined
6 slices of hot copocolla ham
salt & pepper
Lightly season shrimp with salt and pepper. Tear slices of ham in half. Wrap each 1/2 piece around a piece of shrimp. Slide on a grill skewer. (If using wood skewers, make sure they have been soaked in water for 30 minutes prior to placing food on.)
Place on heated grill directly over fire for 1 1/2-2 minutes per side.
1 lb of red potatoes, halved
1 c frozen peas, thawed
2 Tb Olive Oil
2 Tb milk
1 Tb butter
Salt and Pepper
Preheat oven to 450F. Place potatoes in an oven safe dish and toss with olive oil, salt and pepper. Bake for 30 minutes or until nicely browned. Place potatoes in a pot on the stove over medium heat. Add peas and mash. Stir in butter and milk. You can add more milk if mash seems to dry. Season with salt and pepper to taste.

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