Monday, July 26, 2010

Sunday Shrimp

Just because you don’t blog all the time doesn’t mean you don’t think about it.

You think about it constantly and wonder what the hell happened to your muse.

Did he run off to live with some other person who thinks they have lots to say about food?

Or is he just being fickle and testing you to see if you are as serious about food as you say you are.

Whatever it is, there has been a lack o’ muse around the Red Brick Ranchero for a couple of months, but I think it’s safe to say that there is light at the end of the tunnel..

Check out this faboo shrimp dish that is fast, easy and full of flavor.

Garlic flavor. Sundried tomato flavor. Italian parsley flavor.

Brine the shrimp. Throw it in a searingly hot cast iron pan with a dab of extra virgin olive oil and you’ve got something special.

Toss with spicy arugula and you’ve got a supper that will, in the Feeding Groom world, make you want to call someone and tell them how good it is, but we all know what your mama told you about talking with your mouth full.

Sunday Shrimp
Adapted from The Italian Country Table by Lynne Rossetto Kasper

1 pound 21-25 shrimp, peeled, tail on
1 large lemon, cut into 8 wedges
4 fat cloves garlic, smashed and chopped
¼ cup pine nuts
3 tbsp chopped fresh Italian parsley
6 julienned sundried tomatoes preserved in oil, give a quick rinse
A good pinch of crushed red pepper flakes

Put the shrimp in a large bowl and cover with 4 cups cold water and add 2 tbsp coarse salt.
Put in fridge and let it sit for 20 minutes.
Then rinse well, pat dry and put in a large bowl with the sundried tomatoes, chopped Italian parsley and a good swirl extra virgin olive oil
Heat a couple of good swirls extra virgin olive oil in a large cast iron skillet.
Add the chopped garlic to the pan and let cook about five minutes, until the garlic gets golden and remove from the pan. Add the pine nuts to the pan and let saute til golden about five minutes. Remove from the pan.

In a large bowl , toss the shrimp with the chopped parsley, a bit more extra virgin olive oil , the sundried tomatoes. Raise the heat under the pan to medium high. When the olive oil looks wavy add the shrimp to the hot pan with the toasted garlic and pine nuts and cook til the shrimp turn pink. It won’t take long!
Add the lemon wedges and toss well.

Serves 3 generously.
This is wonderful with fresh arugula dressed with a zesty lemon vinaigrette.

Click here for a printable recipe!

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Two Years Ago on Feeding Groom


Pam said...

I hope Mr. Muse stays around for awhile!

Mary Coleman said...

Thanks, doll!!!! You've been a big inspiration to me through the dry months. You're always there, cheerful and posting fab food and cats and herbs and wine no matter what comes your way. And by the way, I love reading your book reviews as well.