If you find yourself in the middle of a culinary conundrum, undecided between a plate of pasta or a serving of shrimp, why not have both? Allow me to introduce you to the wonder that is Glop – a delightful combination of pasta, veggies, and shrimp, all cooked together in one pot to form a hearty, satisfying dish that’s just bursting with flavors. This recipe has been a family favorite for years, passed down from generation to generation, and now, I’m excited to share it with you! The name ‘Glop’ might sound unusual, but I assure you, the taste is anything but. This dish is a testament to the idea that sometimes, the most humble ingredients can come together to create something truly special. The key to a great Glop is in the balance of flavors – the sweetness of the corn, the tanginess of the picante sauce, the richness of the shrimp, and the al dente pasta all play a crucial role. And let’s not forget about the Parmesan cheese, which adds a lovely, melty finish to the dish. I love this recipe because it’s straightforward, adaptable, and sure to impress. Whether you’re cooking for your family, hosting a dinner party, or just in the mood for some good comfort food, Glop is the answer.
Ingredients
- 2 lb. lean hamburg
- 1 can beef bouillon
- 1 small onion, chopped
- 1 c. chopped celery
- 1 c. frozen or fresh corn
- 2 Tbsp. corn or potato starch
- 2 Tbsp. ketchup
- 1 Tbsp. Worcestershire sauce
- 2 c. dry macaroni, cooked
- 8 oz. rigatoni or other favorite pasta
- 1/4 c. olive oil
- 1 lb. medium shrimp, peeled and deveined
- 1 green pepper, cut into short, thin strips
- 1 yellow or red pepper, cut into short, thin strips
- 1 c. sliced mushrooms
- 3 cloves garlic, minced
- 1 Tbsp. dry basil, crumbled
- 2 medium tomatoes, coarsely chopped
- 1 c. picante sauce
- grated Parmesan cheese
Cooking Method
- Cook and drain pasta.
- While it’s cooking, heat oil in large skillet over medium-high heat.
- Add shrimp, peppers, mushrooms, garlic and basil.
- Cook, stirring frequently, to prevent sticking, until shrimp are cooked through and peppers are almost tender (3 to 4 minutes).
- Stir in tomatoes and picante sauce; simmer 2 to 3 minutes (stirring frequently).
- Add pasta; mix well.
- Serve with cheese and additional picante sauce, if desired.
Calorie: 550
Total cooking time: 30 minutes
Difficulty level: Easy
The Epic Culinary Journey of The Mighty Glop
I’d like to introduce you to my dear friend, the Mighty Glop. No, it’s not an alien from Mars. It’s a dish I invented (and named myself) on a whim one Tuesday evening when I was too lazy to hit the grocery store.
The Birth of the Glop
It all started with 2 lbs of lean hamburg and a can of beef bouillon. The union of the two was like a superhero duo. The hamburg was Batman, and the beef bouillon was Robin. Then I threw in a small, chopped onion, like a little Alfred making things run smoothly. In came the 1 cup of celery, the Commissioner Gordon of the dish, uniting all the flavors.
Invasion of the Corn
Next, was the corn. Not one but two tablespoons of corn. I could hear them pop and sizzle, like they were gossiping about the other ingredients. I quickly followed it with 2 tablespoons of ketchup and 1 tablespoon of Worcestershire sauce. I call these the dynamic duo. They’re like the Batman and Robin of condiments. Without them, the Glop would be just a bunch of…well, glop.
The Pasta Showdown
Then came the pasta showdown: 2 cups of dry macaroni, cooked, versus 8 oz. of rigatoni. Two pastas, one pot. The tension was palpable. Who would come out on top? Spoiler alert: they both did. They got along like two peas in a pod.
The Shrimp Dance
Then came the main event, the 1 lb. of medium shrimp, peeled and deveined. Oh, how they danced in the 1/4 cup of olive oil. It was like watching a ballet, only tastier. Then in came the green and red peppers, cut into short, thin strips, along with sliced mushrooms, minced garlic, and crumbled dry basil. They were like the backup dancers, each contributing to the overall performance.
The Fiery Finale
The grand finale was like a firework display. I stirred in the tomatoes and picante sauce, simmering for a few minutes. It was like a fiesta in the pan. I added the pasta, mixing well. The aroma was so tempting, I had to restrain myself from digging in right then and there.
The Cheesy Conclusion
As the curtain fell on this culinary performance, I served the Glop with a generous sprinkle of grated Parmesan cheese. It was like the standing ovation at the end of a great show. The Glop was a hit. The audience (me) was pleased.
And that, my friends, is the story of the Glop. It might not win any Michelin stars, but it’s a star in my kitchen. It’s a testament to the fact that sometimes, the best dishes come from random ingredients, a bit of creativity, and a pinch of humor. Bon appétit!
