our last supper

Tonight we had our last supper in our home. Well, our last real one using non-disposal plates, cutlery, etc at least. Our packers come tomorrow to take away the majority of our worldly possessions, and so for the rest of our time in New Haven we are inviting ourselves to friends' houses as much as possible!

Tonight, however, because we have plates, have forks, have wooden spoons with which to stir, we feasted. Well, ok that isn't exactly true either. We are still working on finishing the sparse and very hodge-podge contents of our cupboards and refrigerator too, so the meal had a definite eclectic feel. 

The main event was saffron shrimp. All our spices are being packed tomorrow, and I'm already feeling withdrawal symptoms so some decadent saffron seemed just the right send off. 

Saffron Shrimp

serves 2

about 10 medium shrimp, peeled, deveined, and blotted dry

1 shallot, chopped fine-ish

1 Tbs olive oil

1/3 cup cream

a pinch of saffron

salt and pepper to taste

Heat oil in saute pan over medium-high heat.

Add shallot and shrimp.

When the shrimp is halfway cooked, add the cream and saffron. Season with salt and pepper.

We ate ours with steamed zucchini and yellow squash, and black bean rice. You might serve it with a starch that suits better (like a nice simple risotto or a summery orzo salad). No matter what you eat it with, it is delish and was a great last performance by our humble little kitchen