GF Goodness: Shrimp, Corn, and a Lunch with Love

Okay. So I’ve been so tired this week, I think I actually willed my brain to implode. Oh wait. That was my wish last night apparently. My love even woke up in the middle of the night (apparently alerted to my distress by my constant pillow shuffling as I sought out a cool spot on the cotton). Migraines stink. What’s worse is the inability to stop thinking even when you have a migraine.

So there I was in the middle of the night, with a migraine and freaking out about not being able to finish my to-do list. (Never mind I couldn’t even remember what was even ON the list!) I didn’t even realize that I was in that much exhausted pain. My love did. In fact, that Good Guy even got out of bed at 4:00AM to get me a glass of water and medicine. As I fell back asleep again, I fell in love all over again.

I know this is supposed to be a post about my delicious shrimp dish. But I just have to tell you this next part to. Forgive me. But once I start typing, it just comes out.

Fast forward a few hours. I’m at work. My brain is jelly and I am staring at my hands trying to figure out where this stupid cable plugs in to the projector so that the sound actually WORKS…. and my cell phone rings. It’s my love. He has the day off today (grrrr). He asks quietly, “Hey, Katie? Were you making something with butter yesterday?”

“Um. No….I ….(???)… don’t think so.” I respond, “Why?”

“Well, there’s a stick of butter in the microwave. I was just wondering why,” he says.

OMG. A what? I put a WHAT in the WHERE? When did I do this? Good lord! I AM tired! So, I immediately planned to sleep more than 6 hours tonight. THAT is for sure! To make it happen, my love gave up his day off and came to school to help me put my classroom (and tech stuff.. LOL) together. THANK GOD! The best part? He brought me lunch. Not just “lunch-lunch” but homemade with love and kind of cute lunch. Here. Take a look:

A Lunch made with Love

He made a sandwich. Divided it into thirds. (The middle third was my brain food…. I ate it before my brain kicked in and told me to take a picture of this cuteness!) One third was turkey and cheese, one was salami and mustard and the last was smoked salmon and cream cheese. The stuff on the side? Fish cake with sweet peppers and onions. YUM! AND – It allowed my brain to work again! Hooray!

Yeap. He’s a babe and he’s all mine. :)

Sorry for the love break. Just had to share. LOL

On to dinner.

Tonight we had awesome shrimp with garlic and corn with sweet peppers and jalapeno. So easy to make. Perfect for a brain-dead babe who needs some sleep.

Shrimp with Garlic and Corn with Sweet Peppers
3/4 pound large shrimp
5 cloves of garlic, mashed and minced
3 teaspoons red pepper flakes
olive oil
2 cups frozen corn
6 small sweet peppers
2 jalapenos
1 small onion, sliced thinly (about 3/4 cup)
1/4 cup sake or dry white wine


  1. Clean, peel, devein (if you are so inclined) your shrimp.
  2. Wash and dry all peppers. Slice thinly, removing seeds from the jalapeno if you wish to cut the heat. (1/4 inch slice thickness is what we like.)
  3. In two frying pans, heat enough olive oil to coat the bottoms of the pans.
  4. Into one pan, add all of the onion, sweet peppers, jalapenos, frozen corn, and one teaspoon of the red pepper flakes. Mix together well and stir while it heats the corn and sears the peppers/onions. (Don’t worry about the frozen corn, it will cook easily this way.)
  5. Into the other pan, lay your shrimp so that each has a side down in the pan. Sprinkle the garlic and remaining red pepper flakes over the top of cooking shrimp. Cook one side until you can see the middle section of the shrimp turning opaque (about 3 minutes over medium-high).
  6. Flip the shrimp and cook other side another 2-4 minutes depending on your heat level. Be careful not to overcook the shrimp as it gets tough.
  7. Check your corn and peppers and give it a few stirs. Add the sake and cook a few minutes longer to evaporate off some of the liquid.
  8. Stir up with the shrimp to coat and toss with olive oil, garlic and red pepper flakes. Plate your shrimp and pour the pan juices and garlic/pepper flakes over the top of the plated shrimp.
  9. Plate your corn and pepper with your shrimp.

Happy Labor Day Weekend All!
May you all have many Lunches made with Love in your life and no butter in the microwave.
Enjoy =)


  1. Is that the molasses bread from your previous post making the sandwich? It looks amazing, and hasn’t fallen apart, or gone crumby or anything. Must try it …

    Yeap. Same bread. =) I’ve just kept it in a Ziplock/airtight bag on the counter in the kitchen. I’m impressed how well it’s holding up too. It’s not as flexible (I tried to wrap it around a polish sausage yesterday…LOL) but it still tastes great. I think I will use the rest of it to make some mock party-rye oven snacks (small toasted bread pieces with crab dip or spinach dip and then broiled with parmesan cheese). I miss them sometimes.

    Let me know if you try the recipe! I’d love help with it! – Kate

  2. Ok, you scored with your husband. What a great guy to bring you lunch and come help you on his day off. He gets some points…

    Yea… i think I’m gonna keep him a while longer.. LOL :) – Kate

  3. Umm..yum. I want those shrimp.


    Guess it’s time to make dinner.

    Well, Slacker – How was dinner? Got a recipe to share? =) Do tell! =) – Kate

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