See, a mimosa would greatly help me right now as I'm sitting only a few feet away from the world's most annoying 9 year old boy. Seriously, he just cannot shut up and, get this, he not only talks non-stop, he whines non-stop. Which is a lot worse, if you ask me. Good thing that in 40 minutes we'll be in Napoli, and then off to the ferry that will take my best friend and I to Ischia, a gorgeous island in the Med where her family has a vacation home. I'm really looking forward to a few days of sun, relax and, of course, her grandma's cooking.
Last night, before leaving for my minivacation, I had the usual problem of getting rid of all the contents of my fridge, so I thought I'd make a nice healthy meal to prepare myself for the journey and, most of all, to my alarm going off at 5 a.m. to catch the 7 a.m. train to Napoli.
PADELLATA OF SHRIMP AND VEGETABLES(Serves 2)
1 red bell pepper
1/2 red onion
1/2 egg plant
2 cups shrimp, peeled and deveined
Extra virgin olive oil
Crushed red pepper
1 clove of garlic
Heat olive oil in a pan, mince garlic and saute it in the oil until fragrant but not burnt. Add vegetables, season with salt and saute until crisp tender. Season with crushed red pepper.
Add shrimp to pan, saute for a few minutes, about 5, making sure not to overcook the shrimp.
Top with torn basil if you like, and serve immediately.