Good Lord, my cooking has been BEYOND lackluster of late. However, last night I managed to bring it. We had a pound of shrimp we’d bought for New Year’s Eve (I jettisoned my sustainable principles for the evening and got cheap shrimp) that we hadn’t used. I also had a big bunch of Swiss Chard from Farmer Greg that I was afraid was going bad. It was still gorgeous luckily. I didn’t feel like doing too much so I kept it simple.

Ernie was in charge of peeling shrimp and making rice. I stripped the chard from the stems and chopped them up and then cut the leaves up roughly. I tossed the stems in with olive oil and sauteed them, then I added the shrimp along with maybe a teaspoon or two of smoked paprika and a good sized sprinkle of red pepper flakes. I cooked until the shrimp were partially done and then added the chard leaves. They weren’t cooking down as quickly as I liked so I added a ladle or so of some stock I had going in the crockpot. Tossed it a bit more and had it over rice. It was perfect for the cold, icy night and took no time. Oh, there was salt and pepper in there as well.

Onward!

Thoughts?