Thursday, April 30, 2015

Celebrate Poetry with Grilled Lime Chipotle Shrimp

Every April, on Poem in Your Pocket Day, people throughout the United States are encouraged to celebrate the day by selecting a poem, carrying it with them, and sharing it with others throughout the day. Schools, bookstores, libraries, parks, workplaces, and other venues ring loud today with pocket poem readings. 
Today is the day to share a poem or two.

Pocket Poem
by Ted Kooser

If this comes creased and creased again and soiled 
as if I'd opened it a thousand times
to see if what I'd written here was right,
it's all because I looked too long for you
to put in your pocket. Midnight says
the little gifts of loneliness come wrapped
by nervous fingers. What I wanted this
to say was that I want to be so close
that when you find it, it is warm from me. 

Pippa's Song
by Robert Browning

The year's at the spring
And day's at the morn;
Morning's at seven;
The hillside's dew-pearled;
The lark's on the wing;
The snail's on the thorn:
God's in his heaven -
All's right in the world! 

A Writing Kind of Night
by Ralph Fletcher

It is clear tonight
a writing kind of night.

There's a moon stirring up
mysterious metaphors
in my imagination.

The heavens are jam-packed
with planets and black holes
that are still uncovered,

and magnificent poems
that are still unwritten. 

Grilled Lime and Chipotle Shrimp
Cook's Notes: Grilled shrimp on a stick, marinated in a smoky chipotle lime marinade. If using wooden skewers soak 30 minutes in water before using.
  • 1 pound shrimp, peeled and deveined
  • 1 chipotle chili in adobo, chopped
  • 2 teaspoons adobo sauce
  • 1-2 limes, juice and zest
  • 4 cloves garlic, chopped
  • 1 TB. brown sugar or honey 
  • 1/2 tsp. cumin, 
  • 1/2 tsp. sea salt and pepper to taste
  • Place marinade ingredients in a zip loc bag and add shrimp. Marinate the shrimp in the mixture for 30 minutes in the fridge.  
  • Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
Cooking Tip: 
Add the chipotles to the marinade one at a time and taste test for heat. And another option is to add a splash of tequila to the marinade.

Dear Readers,
  • Reminder book give away for 'This Strange Wilderness" is May 3rd. Choose a favorite Audubon quote and tell why you find it inspiring. Place your entry in the comment box at end of blog posting or send entry to my email. 
  • Yesterday I posted a Mexican Quinoa dish. Please note food photo was changed to a new option adding in chorizo sausage and Mexican cheese. I added these changes to the original recipe. These additions added an extra punch of flavor.  


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