Summer Shrimp
Jun. 9th, 2005 08:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nancylebovThis is pretty much a recipe from the recent Gourmet cookbook--they went over 60 years of magazines and tested and updated some huge number of recipes. It isn't verbatim--I've returned the book to the library.
1 pound shrimp
4 T butter
4 ears of corn
some scallions
some fresh basil
whatever seasonings catch your eye
assorted saladish veggies
Melt the butter in a skillet. Add the seasonings. And the corn, scallions, and shrimp. When they're about half done (keep an eye on it, shrimp cook *fast*), add the veggies. When they're almost done, add the basil.
It's a very summery recipe--seasonable corn and basil, and it takes very little cooking. I'm going to be trying it with heirloom tomatoes when they show up at the farmers' market.
This time, I used some tandor seasoning and some fish seasoning. The result was mild but pleasant. Either I'm overestimating the strength of my spices or the corn and butter sop up a lot of the flavor. The Gourmet cookbook just says salt and pepper, but I can't see any reason not to have a bit more fun with it.
I've also added the random veggies to it--this time, it was poke (see the afermentioned farmers' market--I'm getting weird veggies for the next six months), a *lot* of parsley, chard stalks (unfortunately, the bright pink fades out when they're cooked), and snow peas.
Any advice on shelling shrimp efficiently? I think it took me half an hour to shell a pound of medium shrimp.
1 pound shrimp
4 T butter
4 ears of corn
some scallions
some fresh basil
whatever seasonings catch your eye
assorted saladish veggies
Melt the butter in a skillet. Add the seasonings. And the corn, scallions, and shrimp. When they're about half done (keep an eye on it, shrimp cook *fast*), add the veggies. When they're almost done, add the basil.
It's a very summery recipe--seasonable corn and basil, and it takes very little cooking. I'm going to be trying it with heirloom tomatoes when they show up at the farmers' market.
This time, I used some tandor seasoning and some fish seasoning. The result was mild but pleasant. Either I'm overestimating the strength of my spices or the corn and butter sop up a lot of the flavor. The Gourmet cookbook just says salt and pepper, but I can't see any reason not to have a bit more fun with it.
I've also added the random veggies to it--this time, it was poke (see the afermentioned farmers' market--I'm getting weird veggies for the next six months), a *lot* of parsley, chard stalks (unfortunately, the bright pink fades out when they're cooked), and snow peas.
Any advice on shelling shrimp efficiently? I think it took me half an hour to shell a pound of medium shrimp.
