As I was waiting for the elevator, a new tenant came into
the building, picked up her mail, and came to stand by me. She was holding a small cardboard
package from Amazon. I introduced
myself and said, “It’s so much fun to get a new book.” “Yes,” she said. “I’m sure it’s Ina Garten’s
newest.” I replied that I had
already received mine as it was pre-ordered.
She looked at me and said “I used to work for her.”
I have now made two recipes from the book, Garlic & Herb
Roasted Shrimp and Make-Ahead Zabaglione with Amaretii, and both of them are really
good recipes, definitely keepers.
Two for two means there must be a lot more in the book that I am going
to like.
Ina Garten’s recipes have, for me, always been so reliable
that I would be willing to make them for a dinner party untested. If I had a daughter who liked to cook, I
would give her one book for every occasion that came along until she had a
complete set. And this book, Make
It Ahead, would certainly be included.
Shrimp Before It Goes Into the Oven |
Shrimp After It Comes Out of the Oven |
Shrimp Roasted with Garlic and Parsley
Adapted from Make It
Ahead by Ina Garten
Serves 2
2 ounces (1/2 stick) unsalted butter
2 tablespoons olive oil
1 tablespoon (3 cloves) minced garlic
2 tablespoons chopped parsley
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt (or to taste)
A few generous grindings of black pepper (or to taste)
1 pound large shrimp (I only buy shrimp from the USA)
1 large lemon
½ teaspoon of Maldon Salt
Preheat the oven to 400 degrees.
Peel the shrimp, rinse in a small colander, and set
aside. (Personally, I don’t devein
it.)
In a 10-inch black iron skillet, melt the butter. Turn off the heat, and add the olive
oil, garlic, and red pepper flakes (crushing them a little with your fingers as
you put them in). Turn the heat
back on, and cook over low heat for 1 to 2 minutes. Do not let the garlic even color.
Remove the pan from the burner, and zest the entire lemon
directly into the pan. Slice three ¼-inch slices from one half of the
lemon, and set them aside with the other unsliced half.
Next, stir the parsley into the sauce, and add the shrimp in
a single layer. Stir to coat it
well with the sauce, and season with the kosher salt and black pepper. Stir one more time, making sure the
shrimp stays in a single layer.
Tuck the 3 slices of lemon among the shrimp.
Put the skillet into the hot oven, and cook until the shrimp are just cooked through, to pink and just firm. I don’t brown them at all. The amount of time this takes will depend on the size of the shrimp and the accuracy of your oven temperature. The size shrimp I use are normally cooked in a hot oven in 8 to 10 minutes, but it could take even longer if the shrimp are really big, so keep checking. You don’t want to overcook them because they will get rubbery. The deliciousness of this dish depends on the quality of the shrimp and not overcooking it.
Crush the Maldon Salt over the shrimp right before serving.
Put the skillet into the hot oven, and cook until the shrimp are just cooked through, to pink and just firm. I don’t brown them at all. The amount of time this takes will depend on the size of the shrimp and the accuracy of your oven temperature. The size shrimp I use are normally cooked in a hot oven in 8 to 10 minutes, but it could take even longer if the shrimp are really big, so keep checking. You don’t want to overcook them because they will get rubbery. The deliciousness of this dish depends on the quality of the shrimp and not overcooking it.
Crush the Maldon Salt over the shrimp right before serving.
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Ack, that looks great! I don't have prawns often any more, but this may have changed that...
ReplyDeleteHannah x
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