And what happened on Saturday as well. I had been planning on making Ceviche, but at actual preparation time I realized that I...well...hadn't started it early enough. Whoops. So with shrimp, some anaheim chilies, and other stuff on hand, I whipped up this very tasty
Not-Ceviche Shrimp Pasta.
1 pound cooked shrimp (I like to use the already peeled dudes, because it is easier to serve to kids).
1/2 cup lime juice
6 tbl. butter
2-5 cloves of garlic
2 (or more) anaheim chili peppers
6 large tomatoes
2 handfuls of fresh basil
Salt & pepper to taste
1 pound rotelle or similar pasta
Cook the pasta.
Heat a large frying pan on medium heat and melt the butter. Add the shrimp and lime juice, turn to low and simmer until the dudes are cooked through - nicely pink. Remove from the heat.
Mince up the garlic and chilies and coarsely chop the tomatoes and basil (this is so easy if you have a food processor). Mix throughly and add to the shrimp/butter/lime mixture. Add the pasta and let stand for 20 or so minutes to let the flavors mix.
You can leave it to flavor up and serve as a cold pasta dish if you want. It was really good the next day, after it had set over night.
That is all. With the food processor it is a very simple and satisfying dish, especially with a nice salad on the side, or some fruit. If I was making this for my spice-loving brother, I would have passed minced jalapenos or another hot chili to sprinkle on at the table.