Baked Shrimp in Tomato and Feta Sauce
Every once in a while, I so successfully execute a new recipe that Mr. P’s eyes glaze over and professions of eternal fealty and adoration ensue. I’m almost certain that after tonight’s dinner he would have carried out Project Shift-It for me, had I asked. Conceived as an act of psychological retribution for the most earnestly incompetent and commitless manager under whom I’ve ever worked, I devised this lulling fantasy during his weekly departmental status meetings as a means of distraction from the overwhelming urge to plunge the nib of my Bic pen through my retina. Project Shift-It involves detailed disguise preparation, unmarked vehicle acquisition, strict adherence to universal bandit precautions, breaking and entering while target is out, and the rotation of all furniture and movable objects in the main room, one wall clockwise.
Getting back to dinner, I contained my urge to alter anything about this recipe for Baked Shrimp in Tomato Feta Sauce from Simply Recipes, a site that’s quickly earning my trust and esteem. Let us hope we are not disappointed. I used my new cast iron pan and served it over spaghetti, accompanied by thick slices of an erudite “boule.” My only suggestion is that you have the salt shaker handy. The slight snap that the onions retain is a delightful contrast to the tomatoes’ amorphishness, and I learned that, if you add enough, parsley actually has a flavor. I won’t retype the recipe here, as that’s tacky and basically plagiarism, so now I’m going to use my extra few minutes of freedom to sneak in some decoupage.