A friend of mine recently asked me why I cook…and they were not looking for an answer like “because I need to eat.” They really wanted to dig down to the heart of why I cook.
I suppose I could have gone into the altruistic reasons such as: buying local ingredients through the farmer’s market both supports the local economy and reduces my carbon footprint, knowing exactly what is being put into my body, occasionally making healthy substitutions in dishes that are normally delicious yet really bad for you, saving money, I think it’s my responsibility to feed my husband or that I feel virtuous when I cook.
But the truth is I really enjoy cooking. Let’s call it my hobby. I suppose that makes me some kind of weirdo in this day and age, but hey…I’ve been called way worse. I know we’d all like to think that more and more people are cooking and eating at home, but truth be told the majority of people just talk about cooking more when they are actually still eating out – and usually at fast food places due to their financial affordability and speed.
I’m not going to spout off about fast food restaurants…you probably already get that enough. I’m just trying to spread the joy that I get out of cooking by posting these recipes and personal ramblings. One of the ways I try to do this is by posting simple, yet delicious recipes like this one. This goes from packages to plate in 15-20 minutes. Really!
Relationships can be a lot like that fast food. While the food might be fast and cheap and fill your belly, you aren’t full or satisfied for very long because it’s composed of mediocre ingredients and is usually consumed very quickly and not savored. When you get into a “relationship” that’s fast and cheap you get some of your needs fulfilled, but because it doesn’t fulfill all of your needs, you’re left with an empty feeling and you go looking for more soon after. By putting a little more time into your relationship you have a better chance of being fulfilled.
- 1 Pound Shrimp (16/20 to a pound)
- 2 14 Ounce Cans Cannellini Beans (drained)
- 2 15 Ounce Cans Diced Tomatoes (drained)
- 2 Garlic Cloves (minced)
- 1 Teaspoon Fresh Sage (chopped fine)
- 4 Tablespoons Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
- Shredded Parmesan Cheese (optional)
Preheat oven to 400 degrees Farenheit.
Peel and devein shrimp. Place shrimp on a baking sheet and drizzle them with 2 tablespoons of olive oil and season with salt and pepper. Stir the shrimp around to thoroughly coat them with the oil and seasonings. Make sure they are spread evenly, in a single layer, on the pan and roast in the oven for 6-10 minutes. Cook until shrimp are pink and firm.
Pour 2 tablespoons of oil into a saucepan and add chopped garlic. Over medium high heat saute the garlic. Keep stirring the garlic so that it doesn’t burn. Once you start to smell the garlic add the beans, tomatoes and sage. Stir to combine and keep over the heat until everything is heated through. Season with salt and pepper.
Spoon the bean mixture onto the plate and top with shrimp and Parmesan cheese.