HOT FAST AND DINNER FOR ONE
Christmas Eve 2010 and I am home alone, its thirty-five degrees outside, a major water main burst three miles from me and I have no water. Neither did anyone else in the mid south half of the county.
Since the county was in the same mess I was in, I knew the restaurants had no water either. And they closed for "health reasons". No toilets, nor dishwashers and we are a tourist town so many of our restaurants do a lot of business feeding tourists over Christmas.
To use my own facilities, I had to go down and take water from the pool in buckets to use in the bathroom.
I do however stock six gallons of potable drinking water in my garage for hurricanes (you learn this in Florida Living 101) and that kept me in coffee, hot chocolate and dental care.
COOKING SURVIVAL INSTINCT 101 (CSI)
So I just went on cooking survival instinct (CSI) and voila, a one skillet put together and it was great. I had both diced chicken marinating in the fridge and a pound of shrimp. I chose the shrimp, if the power went out the shrimp would pass first. The chicken was in heavy teriyaki sauce.
INGREDIENTS
3 tablespoons Olive Oil
1 pound Shrimp medium or equivalent in large size
3 cloves Garlic, smashed and chopped fine
2 Tablespoons Butter
1/4 cup fresh parsley
1 diced green onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup instant rice
1/1/4 cup Swanson low sodium chicken broth
1 can ROTEL tomatoes and chilis
Crystal Louisiana Pepper Sauce
Parmesan cheese - I use a zester, all you want, enjoy.
DIRECTIONS
In a 12 inch skillet, medium heat, sauté the olive oil and garlic, just flavor the oil, don't burn it, add the chicken broth and the instant rice, salt and pepper.
After the rice fluffs up, add the butter, the ROTEL, the whole can, the parsley, green onion and the shrimp. Cook till the shrimp looks right. Toss it for even cooking and final season with salt, pepper, and Crystal sauce or some Franks sauce. I ate the whole thing...