As much as I love to cook, I love leftover night even more. I get to enjoy the fruits of my labor without having to work! When I was a kid and we would ask Mom what’s for dinner and she would respond “leftovers,” we would groan and complain. Now that I’m the one that cooks dinner, I really see the appeal of leftovers. It’s easy. After a long day at work, it’s really nice to just heat something up.
We don’t have kids, so I’m cooking for just my husband and myself. I like to cook for four, that way we always have leftovers the next day. I usually end up only cooking 2 – 3 nights a week. This works great because on the days that I work a long day, I don’t have to worry about coming home and slaving over a hot stove.
So after working 6 hours on my feet yesterday, I was so happy to have leftovers of the dish pictured above. This is a recipe from the July/August 2006 issue of Cooks Illustrated called “Grilled Shrimp Skewers with Spicy-Lemon Garlic Sauce.” It’s our absolute favorite shrimp recipe. I wish I could share it with you, but you have to have a paid subscription to the Cooks Illustrated website to view it. It is so easy, I just brush shrimp with olive oil, sprinkle with salt, pepper and tiny bit of sugar. While that’s grilling, I cook up a sauce of butter, lemon juice, garlic, salt and crushed red pepper. Serve over angel hair pasta, add a side salad and some cold white wine and you’ve got a perfect end of the summer meal. And great leftovers the next day!
