Seared Shrimp with Pimentón & Sherry
Jay came for dinner - I made the rest of the dishes from the tapas party, and added the butternut squash salad again, because I thought Jay would like it (he did). Both Jay and Larry thought they would rather have plain chocolate instead of the toasted bread with chocolate, but I liked it. The shrimp was okay, a little bland.
- Seared Shrimp with Pimentón & Sherry (Fine Cooking #81, November 2006, p. 82)
- Roasted Butternut Squash & Pear Salad with Spiced-Pecan Vinaigrette (Fine Cooking #81, November 2006, p. 58)
- Toasted Bread with Chocolate (Fine Cooking #81, November 2006, p. 82)
Wine: Sapphire Hill 2001 Reserve Chardonnay (Russian River Valley, California). Drinkable, but nothing fantastic.
The chocolate comments are funny because at Amy's tapas party, the other Amy and I looked over the fine cooking article with tapas recipes and Amy asked "Where is our 'Toasted Bread With Chocolate'?" So we asked Amy. Amy said that she figured plain chocolate would be preferable to that. So that is what we got!
Funny! Well, I really liked the combination, especially with a little sea salt on the top. I guess it's not for everyone. Next time I make a whole bunch and eat it ALL myself!