Something Different

Dan Kunz

One of the regular readers of our CLE blogs and devotions recently suggested a break from the normal writing you find here. Today’s blog does just that.

As the pandemic slowly shut down much of our country, more and more people found themselves at home, with a lot of time on their hands. Most of you were probably part of that scenario. What did you do? How did you spend your time? Some read books which they had been meaning to read for years. Some binge-watched their favorite TV series or movies. Some took up new hobbies, such as gardening or fly-tying. Like those people, I wanted to try something new. I invaded my wife’s private domain – the kitchen.

At first, my attempts were met like an incursion into hostile territory! Gradually, however, the ruler of that space granted me more and more access, as long as I followed the rules and cleaned up after myself. Because I needed a lot of advice and mentoring, my wife gradually warmed to the idea and even encouraged my “experiments”! Those experiments included entrees, side dishes, desserts, and snacks. For the sake of full disclosure, I should point out my experiments were actually, for the most part, attempts at following recipes from the internet or my mom’s little metal recipe box, not full-fledged forays into the creation of something never tried before. For those of you that might like to give it a try, what follows is a baked shrimp recipe which I found on the website, Gimme Some Oven, with some of my own adaptations.

Hawaiian Shrimp (Baked Shrimp)

Peel and de-vein large or extra-large fresh shrimp, tail on or off (depending on size, 4-6 shrimp per person is about right)

Rinse with water and pat dry

Marinade the shrimp for two hours in a covered bowl in the refrigerator (I like to pierce the shrimp a few times with a fork and use Lowry’s Hawaiian Marinade)

Arrange on a baking sheet in a single layer

Broil in the oven for two minutes until bright pink (set the broiler rack about five inches from the broiler and don’t over-cook)

I like to serve with pita bread or naan and steamed mixed vegetables. Try a citrussy white wine as a good complement to your dinner.

Whether you are a prospective gourmet chef or are challenged by cooking a hard-boiled egg, spending time in the kitchen or at the grill can be extremely rewarding and even fun! Not only does it help you appreciate the person or persons who normally cook your food, but it also helps you appreciate the gracious Lord who provides the food. Deuteronomy 8:10 “Then you will eat, and you will be filled, and you will praise the Lord your God for the good land that he has given you.”

Enjoy!