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I love this idea! Way to go bodaciousgirl!

True True - my bad...

SHRIMP -or- ZUCCINI

How's that? ;-)

oooh! I don't think I've cooked shrimp since I was still in grade school (really, my parents cooked it and I was on de-veining duty).

I'd love to see how it goes with zucchini.

OK, I have a problem - hubby is on a business trip, will be back on Saturday and will die a painful death of a severe case of jealousy if I cook shrimp without him:-). Plus, it's not as much fun to cook dinner just for myself (see "what's for dinner" thread - my dinners are actually more fun, but significantly less dinner-y:-)). So could I please submit what I will cook for dinner on Saturday? I can even incorporate Polish Sausage!:-)

thursday thru thursday sounds good to me......louisiana bbq shrimp maybe

OK - Now that I got some feedback...

Here is the gig:

Thursday after the weeks TOP CHEF airs we will have our own weekly Quick Fire challenge. (So a week isn't really quick - were not getting a life time supply of glad wrap ya know? ;-] )

The two ingredients will be posted Thursday Morning (Sorry - Pac time here guys)

One is meat - one veg for our non "food with faces" eating friends...

You can use one or both ingredients.

No creative substitutions ;-)

We create a great meal with the ingredient(s) and post our success here - no winners or losers. Actually we are all winners - as we will get a lot of great tried and true recipes! Photos optional - but highly anticipated!

So from tonight through next Thurs...

SHRIMP ~or~ ZUCCHINI

Now come on - This can be pretty damn cool if we all get involved!

Grab your knives - On your mark - get set - go!

So - Did anyone participate?

I made Shrimp and Mango summer rolls...

Sorry I didn't take any photographs - but they were eaten wayyyy to fast.

Ingredients that actually go into the rolls can vary - but you will get the gist.

For dipping sauce
2 tablespoons peanutbutter
2 tablespoons hosin
4+ tablespoons water
1 clove garlic - minced
juice of 1 lime

For rolls
12 large shrimp in shell (21 to 25 per lb), peeled
3 oz rice-stick noodles
2 tablespoons ponzu
1/2 teaspoon sesame oil
1/2 teaspoon sesame seed
3 scallions, chopped
8 (8-inch) rice-paper rounds plus additional in case some tear*
cilantro leaves (from about 1 bunch)
Soft leaf lettuse, like red or green leaf - chopped
1 seedless cucumber peeled, cored, and cut into 1/8-inch-thick matchsticks
1 lb firm-ripe mango, peeled, pitted, and cut into matchsticks

Preparation

Make sauce:
Stir together all sauce ingredients over heat until well blended. Add more or less water to your desired thickness.

Make rolls:
Add shrimp to a bowl of iced salted water and let sit in refridgerator for 30 minutes (This helps the shrimp POP in stead of being mushy)

Then add shrimp a 4- to 5-quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with slotted spoon to a bowl of ice & cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water for 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together ponzu, sesame oil and seeds, and scallions in a large bowl, add noodles and toss to coat.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and do not use the ones with holes or tears. Soak 1 round in warm water until pliable, 30 seconds max, it will soften more as you put in the fillings, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third nearest you of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, cucumber matchsticks, lettuce, and mango matchsticks horizontally on top of noodles. (Do NOT overstuff) Fold bottom of rice paper over filling and begin rolling up tightly, stopping halfway. Place 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to plate & cover with dampened paper towels. Make 7 more rolls in same manner and serve, halved diagonally, with dipping sauce.

These can be made up to four hours in advance, store in refrigerator covered with damp paper towels. Allow to come to room temperature before serving.

I served it with a bowl of miso soup.

Perfect especially on a hot summer (or spring in my case) night