I love a bargain. And what’s better than a Two for One special? How about a Two-Fer that doesn’t cost a cent? Even the tightest-wad out there will agree that you can’t beat a price like that.
My biggest problem with Two-Fer’s is that I don’t always need a second something. I’ve learned the hard way that shopping for the sake of shopping is not the best use of my time or money. And come time to settle up with Visa, it can be downright painful. So I try to have a game plan before I walk into a store. But sometimes, even the best plans can go out the window. Like when you find the perfect purse, blouse, jeans, shoes, or whatever your thing is. You may not NEED that thing but it would be nice to have. Sometimes, it’s hard to find the strength to just walk away.
So let me give you something you don’t have to walk away from. You don’t even have to choose between one or the other. Because these two go together like peanut butter and jelly, cookies and cream, or jeans and a white tshirt. They are a perfect pair.
And I promise you that this Two-Fer will not result in buyer’s remorse.
Sun Dried Tomato Spiced Shrimp
When I made this, the marinade was more like a paste. I don’t know if that’s because I used too much sun dried tomatoes or not enough liquid. The only problem with that was that the grill pan had to be cleaned in between batches of shrimp to keep it from getting all crusted up with burnt paste. I didn’t have curry paste so I used chili paste instead. It was good but the curry paste would have probably given the dish more heat.
- 8 ounces oil packed sun dried tomato halves
- 1 cup chopped fresh cilantro
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/4 teaspoon curry paste
- 1 1/2 pounds large shrimp, peeled and deveined
Drain sun dried tomatoes in a sieve over a bowl, reserving oil. Place 1 tablespoon reserved oil in a food processor. Coarsely chop 1 cup tomatoes and add to food processor. Place any remaining sun dried tomatoes and oil back in jar and reserve for another use.
Add cilantro, lemon zest, lemon juice, and curry to food processor and process until smooth.
Combine tomato mixture and shrimp in a large zip top plastic bag. Seal and marinate in refrigerator for 2 hours, turning bag and pressing sides of the bag occasionally. Remove shrimp from bag and discard marinade.
Heat grill or grill pan to medium high. Place shrimp on grill rack or pan and cook for 3 minutes on each side or until done.
I call this Jazzy Cornbread because you can add a variety of other ingredient to jazz it up. When we paired it with the Sun Dried Tomato Spiced Shrimp, I added cumin and cayenne pepper to the batter. Plain or jazzed up, this is a great recipe to have in your files.
- 1 box Jiffy cornbread mix
- 3 eggs
- 8 ounces sour cream
- 1 small (8 1/4 ounce) can creamed corn
Heat oven to 400 degrees. Butter or spray a 8 or 9 inch baking pan.
Mix all ingredients together and pour into prepared pan. Bake for approximately 20 minutes or a toothpick inserted in the center comes out clean.