Baked Eggs with Prawns

So, this recipe is from a book from the UK. 225 grams of prawn. 50 grams of butter. 450 ml of milk. After I enlisted my husband, the math genius (seriously, he really is) to convert the amounts for me, I also enlisted him to make it for me.

1. Mix cooked prawn (we went with shrimp) and the egg yolk from hard boiled eggs.

2. Make a white sauce from a roux. I could seriously eat a bowl of this.

3. Put some of the sauce with the shrimp mixture, then pour the rest on top of the eggs. YUM.

4. Bake until brown.

So, here's what we thought of the recipe. It was delicious, but very rich. I'll keep the recipe, knowing that I can only eat it about once a year. It'd be perfect over some whole wheat toast. So, next time we need a decadent breakfast, this will be my go to recipe. So, it stays in my notebook of recipes.

Sun-Dried Tomato Shrimp with Lemon (over Polenta)

So, I don't remember the story behind acquiring this recipe. All I know is it sounded fantastic to me then and it sounds fantastic to me now. Shrimp. Sun-dried tomatoes. Garlic. Polenta. Well, I've actually never had polenta. It's one of those things that has always intimidated me. Mostly because I didn't know anything about it. Stupid. It's the easiest thing to make. Boil water (I used vegetable stock), add cornmeal. Stir. Done. I used this recipe. I highly recommend it.

So, I decided to make this as a part of my 101 things blog. It's number 91. This is one of the easiest meals I've made in a long time (I mean like, real meals. Not mac and cheese. Not frozen pizza. Not even stir fry.). This is a meal fit for candles. Next time we have dinner guests...this will be the menu. And yes, if this dish looks good to you, please feel free to invite yourself over.

Here's what the polenta looks like being cooked:

And here's the gorgeous shrimp being sauteed:

Yum. I left the tails on for looks. So pretty (but kind of creepy, right?). Next time, I'll take them off -  easier to eat.

So, here it is...the long anticipated recipe. It's a keeper.