Though summer has finally arrived in New York, I miss Barbados.
I miss getting up at the crack of dawn to go to the patio and write, brewing coffee while the other four roommates in the house shuffling around the kitchen to make breakfast. I miss going to Oistin’s Fish Market every day and getting fresh mahi mahi. I miss the sand between my toes, the sun on my skin, spending all day in a bikini and going to sleep before the late night news. Oh, that whole getting engaged thing was also pretty cool. I could relive that again.
At least here in New York, it’s warm enough to not need a coat while walking home after work. Sadly, I can’t work in my bikini.
Inspired by the warmer weather, I made cajun shrimp wraps for dinner the other night. E and I wanted something light and quick, and spicy shrimp wrapped in lettuce fit the bill. I layered on black rice, radishes, cilantro and cucumber to cool down the heat from the spicy shrimp. E and I devoured dinner while sitting in the dining room, brainstorming ideas about when and where to have our wedding (destination? party in the city?), all with the AIR CONDITIONING ON.
If I can’t hear the whooshing of the ocean, then the whirring of the AC is the next best thing.
1 lb shrimp, cleaned, peeled and deveined
1 1/2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon kosher salt
1 tablespoon olive oil
3 radishes, thinly sliced
1 head leafy green lettuce (oversized romaine hearts or bibb lettuce will work)
1 cup black rice, cooked
1/2 cucumber, chopped
1 handful cilantro, chopped
Combine spices in a small bowl. Sprinkle spice mixture onto shrimp. In a medium skillet, heat olive oil and cook shrimp on medium low heat until shrimp are opaque, flipping once. Remove from heat. Cook rice according to directions on package. To assemble wraps, flatten a leaf of lettuce, then stack rice, shrimp, cilantro, cucumber, and radishes on top. Serve. Makes about 8 medium sized wraps.
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