Saturday, September 8, 2012

Grilled Rosemary Shrimp Salad with Pancetta and a Warm Poached Egg






We have some fall birthdays to celebrate around here.  As many of you know, I completely emerge from my summer doldrums bright eyed and bushy-tailed at the first whiff of a fresh fall breeze and welcome the fall season with wide open arms.

It's P.'s birthday this weekend and that just heightens my celebratory mood even more.  We've been anticipating weekend birthday indulgences for awhile now.  I tried to put special thought into this year's birthday for him because his very special daughter...for the first time in her life, would not be here to celebrate with him. (Sigh)

He has flipped through my special "cake" book and chosen his signature birthday cake this year.  Let's hope I can make it!  You might stay tuned...or not!





M. is on a trip with her women's honors group in college.  "Really? A trip already?" one asks.  "Didn't you just drop her off?"  I know, a trip on the second weekend of college.  I am impressed...and very happy for her.  

About 20 young women are out on the Gulf of Mexico doing whatever it is students who are interested in science do within the realm of marine biology.  I have had to channel all thoughts of sunburn  and sea sickness possibilities  to her mentally (and texts, mind you...) to put my mother's mind at ease.

I am doing well...letting "go" that is.  But my fingers sure can fly with accuracy while texting on those teeny tiny letters on my phone.  I just texted one word to her

..."dramamine"





Yes... So.... 

Their minds are being filled with scientific endeavors about aquatic life within the field of marine biology.  That soaking up of knowledge must be wedged in between "other" endeavors...

The latest  photo we  received on my phone (right AFTER the one showing huge dolphins swimming right beside their boat...displayed her beautifully decorated "henna" tatooed hand!  

Apparently, these young scientific minds had some spare time to move within the realm of cultural and artistic pursuits as well.

I love it.  I love college.  Eat it up I say...these years should be lots of hard work...interspersed with great fun and shared experiences with good friends who will stand by each other for a lifetime.

The dolphins were impressive...but that henna design was quite striking too!





So back to the birthday hubby's weekend and what any of my side tracking might have to do with this "Rosemary Grilled Shrimp, Pancetta, and Poached Egg Salad".

We've started moving from "walking" to "running" lately in addition to removing processed sugars and refined flours from our diets.  During the week, we look for creative ways to enjoy a healthier meal plan so we can indulge on special occasions...like this weekend's birthday!






One could say, "There are so MANY ways to make salads interesting."  Or, one could say, "There are ONLY so many ways to make salads interesting."

This was one weekday salad that we enjoyed recently that we thought was delicious, healthy, and elegant too.  I recently found this "rosemary salt".  I put it in my salt grinder and grind some on just about everything I cook lately.  




A few ample flakes of shaved Parmesan cheese add great flavor to this simple salad.  The crunch of the saut√©ed pancetta and the scented rosemary shrimp elevate this spinach plate to something that feels so special.





But, it's the poached egg on top that was so much fun to cook and really heightened this humdrum salad dinner to a level of main course that would be delightful if served to me in a nice restaurant.

Months ago, I was delighted by the "egg poaching" video on the immensely popular blog "White on Rice Couple".  





I was mesmerized by the video.  I watched expectantly as the water bubbled to a boil.  When the egg was carefully dropped into the scalding water, I leaned over my computer and peered into the hot pot of swirling water.  

But it was as the fork broke into the soft egg and the warm yolk slowly melted out that I sat back in my chair and knew that "poached eggs" were to going to enter our world.

And here they are...on our weeknight Grilled Rosemary Shrimp Salad with Pancetta and a Warm Poached Egg.

Thank you White on Rice Couple!


Grilled Rosemary Shrimp Salad with Pancetta and a Warm Poached Egg
(recipe inspired by Saveur)
SERVES 4–6

INGREDIENTS
8 oz. pancetta,  chopped
1/4 cup olive oil
4 cloves garlic, thinly sliced
16 medium shrimp, deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup white wine
2 sprigs rosemary, stemmed
1 medium tomato, cored, seeded, and finely chopped
Several handfuls of spinach leaves
Sunflower sprouts for garnish


INSTRUCTIONS
Heat pancetta and oil in a 12″ skillet over medium-high heat; cook until crisp, 6–8 minutes. Using a slotted spoon, transfer pancetta to a plate. Add garlic to skillet; cook for 1 minute. Season shrimp with salt and pepper; add to skillet. Cook until pink, about 2 minutes. Add wine, rosemary, and tomato; cook until wine is reduced by half, 2–3 minutes. Sprinkle with pancetta.

To make the poached egg for the top of the salad, watch this fun and lively video made by "White on Rice Couple"

33 comments:

  1. Really gorgeous photos, as a commenter from another blog said, "makes me want to lick the screen". Next time I'm at Whole Foods, I'll have to pick up some pancetta. Of course, will have to buy more than 8 oz. since it naturally takes a detour into my mouth before the pan :) Another incredibly easy meal and the poached egg tops it off perfectly!

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    1. Thanks Christine...I really like the saltiness of pancetta. I am always surprised how much flavor just a little bit of it adds to dishes.

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  2. I love poached eggs! And yours looks beautiful on that salad! Oh my!

    So glad your daughter is having a great start to college. I totally agree with you...enjoy it! Do everything! There will never be another time in your life quite like those college years! So fun! I want to see the henna tattoo! :)

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    1. These henna tattoos are so beautiful. That would be a feat if I could figure out how to get her "texted" photo from my phone to my computer and on to the blog.

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  3. Beautiful, as usual. Is that purslane in the first photo? I bought some a few weeks back at our farmer's market and shamefully let it rot in the fridge. It's so pretty.
    Your daughter sounds like her adventure in in full swing. My oldest was all set to major in Marine Biology but changed her mind. You need to post the photo of that tattoo!

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    1. Those are sunflower sprouts in the first photo. The grocery here has this new section of "sprouted edibles". They look pretty easy to grow indoors but the grocery store is making it so easy to just pick them up already sprouted! M. isn't even majoring in Marine Biology so we had chuckles imagining her out there hauling up sea life. She isn't exactly the "outdoorsy" type!! I think they are exposing the girls to many areas of "Natural Sciences" right off the bat so they can "catch" (pun intended!!) their interest early on.

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  4. I love love love these photos, especially the first four with ingredients. You make simplest food look like it deserves special attention for its beauty.

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  5. Looks delicious - and it's the sort of dish you can have for breakfast, lunch or dinner really!

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  6. Hi Sarah,
    Happy Birthday to your husband. I can see he has been showered with delicious and beautiful food. Poached eggs are one of our favorites but I need more work in my technique. Thanks for sharing the recipe and video link. Gorgeous photos as always:)

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  7. Lucky husband! I couldn't think of anything more delicious than this - I'm making it for supper - beautiful!!
    Mary x

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    1. Enjoy Mary! I am always trying to figure out ways to get more shrimp into our meals. I buy it and then look at it and am not sure what to do with it.

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  8. I would call that far from being a humdrum meal. It has clean healthy flavours all on one plate. I'm sure your daughter is having great fun - dolphins are incredible close up. By the way, even though I have subscribed twice to your blog, I don't get any notifications. I saw this post on Facebook.

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    1. Hi Suzanne. I've been thinking about why subscriptions do not work. I am guessing that I haven't set the program up correctly on the blog. I followed the link (where you enter e-mail) and it took me to "Feedburner". I don't think I have it set up. Actually, I really have to idea about it. I'm going to spend some time seeing if I can figure out how to activate it.

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  9. Hello dear Sarah, wonderful photos and delicious recipe. Happy Birthday to your husband, I have to think of something special to cook for my man-)))

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  10. Mmm mm pictures look really great. Glad your daughter is having fun already and taking advantage of her time at school - yay HORNS!

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  11. mmm looks so good! I want one right now! your writing about college is hilarious.

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  12. This looks so good...
    I am in love with the 1st click Sarah!!!
    And the beautiful running poached egg... Yum!!

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    1. Thanks Reem. You are always so kind. You just set me off on such a wonderful mood with your lovely feedback.

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  13. Ah I love hearing about the endeavors of the kids! Although I do love Fall Spring and Summer are the seasons I really welcome with open arms. For now I am happy that we still have temperatures in the 30s (C). The shrimp salad looks lovely just the kinds of salad I really enjoy!

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  14. What a nice blog with fantastic recipes and photos! So happy that I found it!

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  15. Sarah, what a perfect egg topping that sumptuous salad! Your hubby is a lucky birthday guy.
    xo
    E

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    1. So happy for your news about the cookbook! What a wonderful surprise to hear.

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  16. This salad is so unique and delicious looking! I love shrimp and have never cooked with sage so this is a perfect recipe to change up the flavors that I'm used to pairing with shrimp. I also adore poached eggs and hadn't tried them on salads until recently...they bring such a satifying creaminess to the fresh salad. Beautiful!

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  17. Such a great idea to top this wonderful salad with a poached egg! I love salads of all kinds - this one can be served as a main entree.

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  18. I love anything with a poached egg on it. I hope your husband has a wonderful birthday.

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  19. Poached eggs are pretty heavenly aren't they, so simple but so delicious.

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  20. Sarah I so Love your blog each and every time I visit! Your stylized images and incredible photos all bound together through loving family tales. A refreshing destination always!

    So when do you leave for Santa Barbara? Any chance you will be heading any further south, we live about 3 hours south of Santa Barbara!

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    1. Wouldn't that be so much fun to get together! I can hardly imagine this blogging world turning into something that exists in reality as well. This trip is to celebrate the life of a dear relative. We will be swimming in the ocean and enjoying the outdoors, just as she loved to do. Not able to take any extra time this time...but let's always look for future opportunities!

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  21. How very cool, a marine biology trip. Your lucky daughter!

    And lucky you, with your beautifully poached eggs. I adore poached eggs, and people often don't seem to know what they are, or how to make them. ...which always seems strange to me.

    Woohoo, goodbye summer doldrums (and sadly, for me, goodbye summer)!

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    1. I REALLY wish I enjoyed summer more so that I wouldn't feel so locked in air conditioning environments. It's that darned humidity that makes me wilt into despondency!! I did cook alot though...in my air conditioned kitchen, that is!!

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  22. Breaking into a soft poached egg has to be one of lifes simple pleasures. What a beautiful salad!

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  23. Sarah,

    I am curious as to what M is eating these days. As always love, love, love to look at the beautiful photos you shoot. I am now inspired to make the poached egg salad very soon. No partial empty nest syndrome for you. All the best to you and your precious family.

    Ory

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  24. I am really interested in what you wrote here. This looks absolutely perfect. All these tinny details are give me a lot of knowledge.
    religion and food

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