The Baker and our boys were away last week. They had an all-male trip to Poland. Andrew took care of everything. I didn't have to do a thing but worry. Adam would be traveling from San Francisco, Stefan from Boston and Andrew from Chicago. How on earth were they going to end up in Warsaw within an hour of one another? They did! Whew! They were there. They were having fun. I was at home toiling away (those of you who know differently, please don't make mention)! No worries--until awakening on Friday morning to hear that Midway and O'Hare were closed down and reopening was nowhere in sight! Time to start worrying again! Andrew was due into Chicago at 3:20 p.m. on Saturday. It was time to start checking flight status and figuring out a quick meal for dinner. It all worked out. Andrew was half an hour late. While he unpacked, I put together this delicious recipe. It was inspired by an appetizer from a favorite neighborhood restaurant, Lucrezia's. They serve the shrimp over braised red cabbage and add a lemon sauce to the shrimp. I, instead, used Chinese Five Spice and thought it quite good.
Chinese Five Spice Shrimp on a Bed of Red Cabbage
1/2 pound medium shrimp, shell and tails removed
2 tsp Chinese Five Spice powder
Salt and pepper to taste
1 Tbsp canola oil
Large clove of garlic, chopped
1/4 cup dry white wine
16 ounce jar of pickled red cabbage
1. In a saute pan, heat the oil over medium heat.
2. Dry the shrimp and sprinkle with the Chinese Five Spice, salt and pepper. Toss to coat evenly.
3. Add shrimp to the hot oil and sauté for two minutes, turning several times.
4. Add the chopped garlic to the pan and sauté for one minute longer.
5. Add the wine and simmer for another minute--just until the shrimp are opaque.
6. Place about 3/4 cup of the cabbage in a shallow bowl and spoon the shrimp over.