Saturday, July 12, 2008

96 Degree Grilled Shrimp and Orecchiette



Life just doesn’t stop because it’s 96 degrees in the shade.

You want good food fast in the summer, you’re going to get a little hot.

For example:

Put a large stockpot on the stove to bring to the boil and cook some orecchiette.

The top of your head is now glistening.

Go outside and grill the shrimp while the orecchiette is cooking.

You’ve got a serious glow about you now. The back of your shirt is sticking to you.

Bring the shrimp in to the kitchen. Set aside. Drain the pasta.

Go take a cold shower, stand in front of fan, bring your internal temperature down to an acceptable range and you ready to make a wonderful supper.

And you’ll be cool as a cucumber when you fix it.

96 Degree Grilled Shrimp and Orecchiette

2 cups sweet 100 tomatoes, diced
¼ cup garlic flavored olive oil (from the confit)
1 tbsp black olive Tapenade
½ cup diced roasted red bell pepper
About a Tbsp capers, drained
1 anchovy fillet, chopped
1 tbsp garlic confit
¼ cup chopped fresh mixed herbs, basil, thyme and Italian parsley
3 tbsp toasted pine nuts
9 large shrimp, grilled til they turn pink
4 ounces orecchiette, cooked, rinsed

Combine, correct seasoning and serve.

Serves 3 generously.

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4 comments:

noble pig said...

That's exactly what I told my hubby today when turned up the oven to 450 degrees...that's what a/c is for!

fluffernutter said...

I'm envious of the carbs: orecchiete is just about my favorite. Did you find it at Whole Foods?

cook eat FRET said...

just delish - as always. this would go over well around here. i'm cooking tomorrow night and may need to do a pasta/shrimp kinda thing.

Kim said...

Oh, I love orecchiette. Now if I could only pronouce it. Wonderful.