The group at CEiMB has been one of my absolute favorites for a couple of years. Not only do I like Ellie Krieger's recipes, but I love all the ladies that I have come to know through the group and cooking/baking the recipes with them. Now that Matt is on his way to college and Mark and I are looking at Empty Nest, I am revamping my group participation for the blog-alongs knowing that I can't do so many (Matt can be counted on to put away most anything I cook/bake/make) and that the recipes chosen by a group are not always going to match how Mark and I eat when it is just the two of us here, i.e. I choose recipes where I can buy something and have it serve for a couple different recipes of my choice.
School starts back in a couple of weeks, so I will be back at work, and I have decided that I would like the freedom just to chose my own recipes each week for my Ellie selections. I find myself cooking Ellie's recipes each week, more than one of them a week, and have certain ones I enjoy over and over for lunch. I also like to buy things at the market when they are on special and in season...so with a great deal of thought, I have decided that I will exit my formal participation in the CEiMB group and continue to cook/bake/make Ellie's recipes (posting some) on my own. Sigh.
I'm just going to call it A Little Ellie Everyday because I use either a recipe or a technique from Ellie every single day, that's how much I like the way she cooks/eats/rolls. For this week, I was making grilled shrimp for my Twitter Chef Avatar, Rick Bayless, and I knew I could grill extra shrimp a la Ellie and make her Caesar Salad with Lemon Pepper Shrimp from The Food You Crave, page 102, you can also find the recipe online here.
Ingredient list: Shrimp: shrimp, olive oil, salt, pepper, lemon zest, and lemon juice. Garlic-Scented Croutons: French bread, olive oil, garlic, and salt. Salad: pasteurized egg, garlic, anchovy paste (I left this out), Dijon, Worcestershire, lemon juice, olive oil, Parmigiano Regiano, salt, pepper, romaine lettuce, and the croutons and shrimp.
This was absolutely delicious, the dressing is a nice combination with just a little tang to it from the lemon juice and mustard, the croutons were tasty yet not saturated in fat like the ones I find at the store in the packages, and it all went together quickly, the shrimp take just minutes to grill. Definitely something I can do over and over again.
To check out other Ellie recipes, you can find the CEiMB blogroll here.
