MARTHA and ME

I love Martha. Previously , not so much, now, I do. Ever since her jail term, I like her. She became real to me I guess. I think she took the jail experience well and I admire the fact that she has spunk to bounce back from such an event. Does it matter whether she was guilty or not? Naw. Thats between her and her maker. I am willing to bet that if she was guilty she was just the fall person because I am quite sure insider trading happens all the time. Anyway, that's old news. And this dish, well this is some good news on a plate. Lots of nutrition, low in fat and high in fiber.

For Martha's Version, you can check it out here at What Did You Eat blog!

Here is what I did. I am allergic to scallops so I switched to shrimp.

SHRIMP with EDAMAME SALAD and PUREE

Puree:
2 1/2 cups edamame
juice of 1 1/2 limes
1 teaspoon kosher salt
3 garlic cloves 1 T garlic, minced
1/2 cup water
1/2 cup mint
1/2 teaspoon pepper

Salad:
1/2 cup edamame
juice of half of a lime
1/2 of a red bell pepper, chopped
1 tablespoon black sesame seeds

Shrimp:

1 pound shrimp, shelled and deveined

Make the puree. Place garlic in food processor first, pulse until it is minced up. Add the remainder of ingredients and process until a nice puree is formed. Set aside.

Make the salad:

Combine chopped red pepper, soy beans, black sesame seeds, salt and lime juice. Set aside.

Make the shrimp:

Prepare shrimp. You can grill it or fry it in butter. You can even boil it. Use whatever method you prefer.

To plate:

Place puree in a circle. Lay shrimp on top. Finally place soy salad on top.

Bon Appetito