Orange-Glazed Shrimp Salad Tribute to Shrimp Docs

Residency started today. I almost took a selfie of standing in the house in my white coat to match all the “first day of school” pictures Mom took of me and Dave over the years, but then I was like, you’re thirty, this is a job, and you need to get there early in case the computer/moped/ID badge/stethoscope doesn’t work. Which, was 3/4s accurate. My stethoscope worked, thank God. What a thrill to make a decision, write my own orders, and not have to sheepishly ask anyone else if they think it’s a good idea. Don’t get me wrong, my independent decisions at this point are about managing fluid, electrolytes, and PPDs for nursing home placement. Not whether or not someone gets tPa for their acute stroke. Slowly, slowly. I love it, just love it. And as much as I thought white coats were a nasty public health nightmare dishrag that I would wipe the hospital with, while wearing—it is nice to be smiled at in the hallways and waiting rooms and have people say “Good morning, doc.”

hospital day one

A shrimp of a doc, here on day one, but a doc. Next year I can say, I’m not a shrimp, I am a king prawn, okay? (Muppet inside joke)I made a salad with orange glazed shrimp last night to give me an extra healthy head start on the year. But then I realized that the glaze is basically orange maple syrup. Ooooh soooo good.

shrimp salad

Orange-Glazed Shrimp Salad

Adapted from Food and Wine

1 1/2 cups fresh orange juice

3 tablespoons light brown sugar

2 tablespoons soy sauce

2 tablespoons finely grated orange zest

1/4 cup extra-virgin olive oil

2 pounds large shrimp, shelled and deveined

Kosher salt

Freshly ground pepper

Chopped parsley, for garnish

Steamed rice, for serving

As much washed and shredded romaine lettuce as you like

In a saucepan, bring the orange juice, sugar and soy sauce to a boil. Simmer over moderately high heat until reduced to 1/2 cup, about 20 minutes. Stir in the zest.

In a large skillet, heat 2 tablespoons of the oil. Season the shrimp with salt and pepper. Cook half of the shrimp over moderate heat, turning once, until white throughout, 3 to 4 minutes.

skillet shrimp

Transfer the shrimp to a plate. Repeat with the remaining olive oil and shrimp. Return all of the shrimp to the skillet, add the orange glaze, season with salt and pepper and toss to coat. Transfer the shrimp to a platter upon which you have laid lots of yummy green lettuce. Drizzle the leaves with extra glaze. Enjoy.

Izzy tried to help me read my neurology notes (I’m on stroke service) tonight, but she thought it would be more instructive if she modeled coma primitive reflex posturing.


Haiku #180 June 29th

To disrobe is to

wonder if a molting snake

has worn my outfit.

Haiku #181 June 30th

Murder capitol,

home ever a block away

from manmade landmines.

Haiku #182 July 1st

On the worst day to

Be hospitalized, I blushed

into doctorhood.

5 thoughts on “Orange-Glazed Shrimp Salad Tribute to Shrimp Docs

  1. Congratulations to you on this great milestone Dr. Hammer, hooray!!! I am so proud of, and thrilled for you. I love your snapshot of comatose Izzy, such a sweet supporter of you (at least in her dreams, if not in an alert and conscious state 🙂 ). I am loving and missing you from my building’s Dunn Brothers, where we shared some beautiful moments during your writers conference visit! XOXO

    1. Susan, you doll. Thanks for all the love from the North. Just put it in a bottle and send it down the Mississippi– or in a thunderhead, it will fall onto my leafy greens out back 🙂

      1. Oh you 🙂 You are so welcome for the northern love! I will keep sending it down the river, or through one of the many thunderheads we have up in our skies today! Love picturing your leafy greens on your Southern estate 🙂

Leave a Reply