So it has actually been a while since I have done any cooking. Work has got busy, the reno is in full swing. We have been eating at friends and family quite a bit, which in all honesty is pretty welcome. The lack of a decent stove and prep area isn’t getting me down, the lack of a kitchen sink to wash dishes in however is. Doing dishes in the bath is no fun. We have a routine set up, but it still really stifles what I cook. I don’t want to use a lot of dishes, because washing them up is a drag!

This dish really just came together as something to clear out the fridge. We had some shrimp sitting there. I had originally intended to do another fondue, with scallops, however a quick look at our fondue thing brought about the realization that we were out of the ethanol burner thingies that keep the pot of stock hot enough to cook anything in. So a fondue was certainly off the cards. Most likely a good thing though – we had some brussel sprouts that really needed to be used up, and that is really what inspired this dish.

I have always liked the combination of shrimp, butter, garlic and sage. Pretty much a classic really. I wanted to add something a little sharp to the dish however. The garlic is slightly sweet, so what to add with it. Well, a no brainer really, some little pearl onions that I had lying around (again, something for the now non-existent fondue). This dish was born. I am not going to say it was culinary magic, but it did taste pretty bloody good for a clear out the fridge dinner.

And the renovation you ask. Well, that is a little bit of a sore point. Seems like the old old old arhitect/owner of our house who did a lot of the dodgy renovation back in the late 80s did a pretty crappy job. A lot of our contractors time has been taken up fixing stuff that should never have been done in the first place, thanks to this previous owner. The good news however is that things are back on track and motoring along. By next Friday the cabinets and appliances will be in, and the countertop blokes turn up to do the template. I honestly cannot wait.

Shrimp, Brussels, Sage and Garlic Butter, Pearl Onions

1lb of large shrimp or prawns

2 handfuls of brussel sprouts

2 cloves of garlic

1 small handful of sage

1 tablespoon of butter

Olive oil, sea salt, pepper

8 pearl onions

Start off by pealing the outer leaves of the brussel sprouts off. Take the sprouts back to leaves that are stable, and tightly wound. Cut each brussel in half through the core. Peel and thinly slice the garlic cloves. Coarsely chop the sage. In a medium pan over a medium-high heat add the butter and a splash of olive oil. When the butter has dissolved and is just starting to fizz and the onions and garlic. Put in half of the sage. Let this cook for a minute, then throw in the shrimp. When these have just got some color to them toss in the brussels, and add the rest of the sage. Gently stir. Cook over a medium-high heat until the shrimp are cooked through, and the brussels are just done (just almost soft all the way through – don’t overcook brussel sprouts – they taste foul!)