I am now heading towards the end of the detox. I remember to eat 5 small meals a day. I am not complaining about rice cakes and am even embracing my various spreads although the bean spread is just not good. One thing that has been very different about the way I have been living my life is the almost non-existence of animal products. Granted breakfasts are dotted with yoghurt and eggs (and I cheat with butter), but actual animal flesh has been limited to fish with the choice of tofu instead. So far, it’s been a non-stop tofu train. I can hardly recognize myself. Don’t worry, I still love meat, the words “Cote de Boeuf for two” will continue to send shivers down my spine, but maybe, just maybe, it’s not necessary every night. So tonight, the menu is shrimp scampi with spinach for me and the same with whole wheat linguine for Pascal.
Ingredients (per person)
8-10 shelled uncooked shrimp
1 tbsp chopped garlic
1 tbsp chopped onion
1 tbsp chopped flat parsley
1 tsp chilli flakes
1 handful spinach
Oil and butter
Salt and pepper
Step 1: Add a pat of butter to a warm sauce pan, then add a squirt of olive oil (not extra virgin, just plain old) and allow them to warm up. Add the onions and garlic, cook until soft and the onions are translucent.
Step 2: At the same time, steam the spinach until wilted.
Step 3: Add the shrimp to the onions and garlic and cook until completely pink, add the parsley and chilli flakes until they are wilted and removed from heat.
Step 4: Squirt both the spinach and the shrimp with lemon and serve one piled on the other. Add salt and pepper to taste.
Note: For a slightly less detox version, dot the spinach with a little butter. You can also add a little white wine while the shrimp are cooking, but beware they dry out quick.