No shrimp today, but I finally made something for dinner, since I couldn't do much outside today. I did harvest that red mizuna, which I used in place of the spinach in a delicious sounding soup in Milk Street's new Instant Pot cookbook -
Persian Barley Lentil Soup with Spinach. Simple and delicious, and I will make it again. After the initial sauté of the onion, carrots, garlic, and tomato paste, the barley, lentils, seasonings, and chicken broth were pressure cooked 15 min, pressure released quickly, then the cilantro and greens were added, and simmered a few minutes longer. It was served with a dollop of full fat yogurt, and a drizzle of a little more olive oil.
Persian Barley Lentil soup, with a dollop of yogurt, for serving. by
pepperhead212, on Flickr
I was tempted to use some dried limes in the recipe, since they said that the lime zest and juice were substitutes for dried limes - the ingredient of choice in the middle east. But I wanted to make it their way, first, then next time I'll try the dried limes, to see which was better.
Or at least my menu schedule is. 
Shrimp Scampi it will be. On pasta. With a salad. Bread may be involved. Wine, possibly, too.
