ArcaMax

Editor's Note: Enjoy this previously published Zola classic!

The "Hummers"

The hummingbirds visiting my balcony have been the highlight of my summer.

Then “POOF”. They are gone!

Hummingbirds (also known for their nickname “hummers”), gorge themselves in order to double their weight before they take off for the tropics. They can fly 500 miles a day after they’ve “fueled” up.

Over Labor Day weekend they were gorging for sure. My balcony looked like the drive through at a Chick-fil-A during rush hour! My big, beautiful midnight blue salvia plant was extremely popular.

Most folks think you should plant red plants to attract hummers. I used to do that with little success. This year I went a different direction and planted the midnight blue salvia which grows tall and wide with trumpet-shaped blossoms that the hummingbirds love.

When I watered my plants this summer, I told my husband I was “going out to feed the hummingbirds”. Yes, I was watering the plant but each time I watered, the plant was producing more nectar and the hummers would come “running”. There are other plants on my balcony, but the salvia is my favorite.

Read the full column at PlanZDiet.com

Shrimp in a French Lemon White Wine Cream Sauce

This is an elegant meal you can serve to company or even just for a romantic meal at home. I served this with haricot vert (roasted French green beans). That kept the meal totally low carb.

Serving Size: Serves 2 as an entrée or 4 as an appetizer.

Ingredients:

12 Large shrimp, peeled, deveined and tails removed. (You can also use fresh sea scallops for this dish.)
Grated sea salt to taste
Grated fresh black pepper to taste
2 Tbl of peanut oil (this oil is good to use when you are cooking at high heat)
4 Tbl of butter, divided
2 tsp of minced garlic. (jar garlic can work)
1 cup of dry white wine. I use chardonnay but pinot grigio or sauvignon blanc will work too
½ cup of heavy cream
1 Tbl of fresh lemon juice (or to taste)

Instructions:

Rinse your shellfish (shrimp or scallops) and dab dry with a paper towel. Grate on your sea salt and pepper. Heat the oil over high heat in a skillet. I use cast iron but you can use non-stick too.

Once the oil is almost smoking add the shrimp. They will cook fast. Cook for two to three minutes without messing with them. You want them to get a bit of a brown sear on the edges. Turn over and cook 30 seconds more. Take out and put in a bowl with some kind of top over it. They will continue to cook and not get cold.

Reduce the heat. Take the pan off the heat and wipe it out with paper towels.

Put back on heat on medium and add two tablespoons of butter to the pan. Add garlic and cook just until it’s fragrant. You don’t want to brown garlic. That makes it taste burned. About 30 seconds.

Add the wine and cook until reduced by half. This should take about three minutes. Add the cream and lemon juice. Cook a few more minutes until it’s starting to thicken. You want it bubbling to reduce the cream, but you don’t want it to boil over. This will take two to four minutes. Stir in remaining butter and you are ready to serve.

I put the sauce in the bottom of a dinner bowl and decoratively place the shrimp on top with seared side showing.

Enjoy!
Cheers,
Zola