- I attended the Embedded Vision Summit this week and had a chance to catch up with a few young -- but long-time -- friends that I don't see nearly enough and meet new friends that I hope to see more often. Unfortunately, I may have made more of an impression than I'd wanted: I woke up with a sore throat on day 2 of the show and wore a mask,?social distanced, and warned everyone?that I might be ill.?On arriving home (day 3), I learned that I was, indeed, Covid positive. My sincerest apologies to anyone I may have shared more than we'd intended.?
- No product or technology announcements this week, although we did host?our Annual General Meeting of shareholders.?Details of that meeting, along with?a statement from the Supervisory Board, are posted on ST.com.?
- On the?blog, we've?posted a story that I had to read carefully; you'll see why in a second. For engineers building safety critical systems,?the story highlights a special protocol that facilitates communications using the CAN bus, which helps automotive and industrial devices exchange information efficiently. CANopen is a set of rules that allow the bus to act as a translator that?allows devices from different manufacturers to play?nicely and work together. An ST authorized partner, ISIT is a company that specializes in safety and security applications for embedded systems and has developed a portable stack that can implement CANopen in safety-critical systems on almost all?STM32?microcontrollers. This is exactly what the headline says, but if you read?"ISIT" as prelude to a question and "CANopen" as a mis-spelled?verb phrase, then chances are you'll need the explanation above.?
- On the conference circuit, we'll be presenting papers at the?International Symposium on Power Semiconductor Devices and ICs (ISPSD), 8-10 papers at the?European Materials Research Society spring meeting (eMRS), 4 papers at the?Electronic Components and Technology Conference (ECTC), and 1 at?AWE (Augmented World Expo).?
- Among the videos we've just posted, you can revisit many of the demos ST showed at PCIM a few weeks ago. There are videos providing?an overview of ST's strength and capabilities in Silicon-Carbide; how ST can?provide reference designs and all the silicon for high-performance and -efficiency heat pumps; and the range of?ST solutions using Gallium Nitride for industrial applications. There is also a video?introducing the STWIN.box, a tiny box containing 11 sensors for developing industrial monitoring applications and the full range of wireless and wired communications capabilities. Moreover, it includes full application software support and expansion boards. It's a great tool to explore and implement industrial sensing on the edge in a tiny box.
As always, let me know if you want more info on any of these items!
Who doesn't like shrimp? OK, maybe people who are allergic. But otherwise, as Forrest Gump?said in the eponymous movie, "Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
He did forget perhaps the best one: Shrimp scampi, which, at its most basic is shrimp, butter, garlic, and wine. That combination?is a?match made in heaven. And this is a delicious version that is baked, rather than sautéed.
This recipe, from noted recipe developer Ina Garten, is incredibly easy and incredibly delicious. Served with some Angel Hair pasta, in an aglio olio sauce -- extra garlic, please -- this would be excellent to serve to guests!
Serves 6?Time: 45 minutes
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
- Preheat the oven to 425°F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
- Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
