|The sign on the front is true: We are almost there!|
Well, now I know that this is probably one of the last Sundays I'll cook at home (or in my parents' home) for a long time, and, of course, it's Mother's Day! So, while Seth is making ribs (one of my favorite grilled treats!), I wanted to make something I thought my mom would like--and something that I might bring into Mambo 64: Shrimp with a Blood Orange, Onion, and Cilantro Sauce. Hence this dish was born!
And, since Seth, my dear husband, was in the mood for ribs (and we're ALWAYS in the mood for Seth's ribs!) he made 'em. Perfect combination. We're thinking about maybe having a Seth's Ribs Night in Mambo 64! Oh--I also made a side of mixed grains (couscous, and more!) with roasted tomatoes, toasted almonds, golden raisins, and fresh basil. That also worked well with both dishes! (And if I can write about it on Wednesday, I will!)
Oh--by the way, Mom loved it. Dad, too. Actually both dads... Well, really we were all happy!
|Seth's Ribs in the Background, Shrimp in the Foreground!|
Here's the recipe for the shrimp:
Shrimp with a Blood Orange, Onion and Cilantro Sauce
Serves 8 to 10
2 red onions, peeled and coarsely chopped
Rosé or white wine
1 orange, peeled, pitted and diced
3/4 cup frozen blood orange purée concentrate
1/2 teaspoon minced ginger
2 pounds large shrimp (I used frozen, 20/25 count), frozen and thawed or fresh (I prefer fresh...)
Fresh asparagus from the garden! (We were lucky!)