I’ve been sharing this recipe with people for ages, but I thought I’d better get it down in type before I get too much grief. Seems I have a few people who like to use this blog as a simple cookbook, so I want to keep everyone on the same “page” as it were. I’ll try and get a photo of this dinner soon, but until then, you’ll need to use your imagination.
There are days when I just don’t want to have to think about how I’m going to throw dinner together when I get home. I love to cook and be creative, but it’s nice to have a simple “go to” available if I’m not in the mood to experiment. That’s where this recipe comes into play.
I always have frozen shrimp and frozen chicken (of some sort) on hand. I also like to have those wonderful orange bags of Uncle Ben’s 90-second brown rice in my cupboard… and I will, as long as my local grocer keeps them in stock. (Note to self: give grocery store manager the address of this blog so he knows how important that item is to keep in his available inventory.) That being said, I can get a fairly simple dinner done as long as these main ingredients are available to me.
I start with either frozen shrimp or frozen chicken. I thaw whatever I’m planning to use, and for simplicity’s sake, let’s pretend that I’m using shrimp for dinner. Once I remove the shells from the thawed shrimp, I spray my saute pan with cooking spray and cook the shrimp to a hard sear on both sides, until they’re pink and just cooked. I then remove the shrimp to a plate and cover lightly with foil to keep warm. (Note: if I’m using chicken, I use skinless, boneless chicken and cut it into thin enough pieces to cook about as quickly as the shrimp does in this recipe.)
Next, add 1T margarine and 1T flour to make a roux. Allow the roux to bubble and cook the flour a bit – this mixture should turn slightly brown and toasty. Add Chardonnay, along with a bit of chicken stock to make a sauce. I tend to add the wine first, then add some stock and taste the sauce before continuing. (NOTE: I like to use an oak-aged chardonnay but any tasty stainless Chardonnay is also stellar in this recipe. Use something you enjoy drinking – if the wine is too salty or not flavorful enough, you won’t enjoy the sauce you create. Add enough wine to make a sauce that is to your liking.) Take time to allow the flour to thicken the sauce as it cooks and don’t be so impatient that you add too much liquid… adding flour at this point is when you’ll get little flour lumps as it’s difficult to incorporate thoroughly.
Once you have the sauce completed, replace the shrimp in the sauce and add a little touch of parsley or a fresh herb of your choosing. While your shrimp are soaking up the flavors of your sauce, pop a bag of 90-second rice into the microwave and use to plate your dinner.
You can add a crisp green salad, bread, and a vegetable to this dinner if you so desire, but I find that the simple dinners are best served simply. Let the food shine and enjoy the accolades that accompany such a delicious dinner. If someone feels compelled to thank you by doing the dishes, so much the better, right?