I wanted to make something elegant but simple, and chose a recipe from Melissa Clark's latest cookbook, "In the Kitchen with a Good Appetite." I thoroughly enjoyed reading the book--stories precede each recipe, giving them a personality before you've even tasted them. The one that caught my eye for dinner was Roiasted Shrimp and Broccoli (pp 106-7). The prep time is maybe 10 minutes (less if you buy the broccoli already cut into florets) and then 20 minutes in the oven. Who could ask for anything easier? And, as it turns out, more delicious?
I could already envision the bright green broccoli and fleshy colored shrimp on the plate, and then imagined how beautiful a carrot-parsnip puree would look alongside them. What can be easier than that? Particularly made a bit ahead and kept warm in the warming oven. A Caesar salad made with daughter-in-law Naomi's favorite dressing came next, followed by the always-lauded Chocolate Bundt Cake (see November 10, 2010) topped with macerated berries (see February 27, 2011).
My grandson Soyer has a real taste for food with garlic, ginger, and soy sauce, so I'm going to alter the broccoli-shrimp roast next time to accommodate those flavors. But the original recipe's flavor is excellent, as you can see below.
Roasted Shrimp and Broccoli
2 lb broccoli, cut into bite-sized florets
1/4 c evo
1 t whole coriander seeds
1 t whole cumin seeds
1 1/2 t salt
1 t freshly ground black salt
1/8 t hot chili powder
1 lb large shrimp, shelled and deveined
1 1/4 t lemon zest (from 1 large lemon)
Lemon wedges for serving
Preheat oven to 425. In large bowl, toss broccoli with 2 T evo, coriander, cumin, 1 t salt, 1/2 t pepper, and the chili powder. In a separate bowl, combine shrimp, remaining 2 T oil, lemon zest, and remaining 1/2 t salt and 1/2 t pepper.
Spread broccoli in single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway, until the shrimp are just opaque and the broccoli is tender and golden around the edges, about 10 minutes more. Serve with lemon wedges, or squeeze the lemon juice all over the shrimp and broccoli just before serving.
I was so smitten with the way the roasted shrimp tasted that this will be my preferred method of cooking them from now on. Amazing discovery number one.
Serves 4
Carrot and Parsnip Puree
1 lb carrots, peeled and chopped
1 lb parsnips, ditto
Knob of butter
Milk as needed
1/2 - 1 t vanilla
Salt
Cook chopped carrots and parsnips in boiling water until soft. Drain and throw into food processor, along with butter and milk to taste, and whirr them until smooth. Add vanilla and taste to make sure you've got enough. Don't add too much at one time. You're looking for subtle flavor. Then add salt to taste.
Sometime in the past I must have read that a bit of vanilla enhances the flavor of carrots. I'd never tried it but as I was whirring the carrot-parsnip puree, it came to my mind. So I tried it, even though parsnips impart the most amazing flavor. The vanilla pumped up the flavor dramatically, ergo the second amazing discovery of the day.
Daughter-in-law Naomi's Martinique Caesar Dressing
This is the easiest and most delicious Caesar recipe I've come across. I browned some sourbread croutons in garlic butter, drained them on paper towels, and threw them in with the romaine. Excellent.
2 T red wine vinegar
2 t Dijon
6 T evo
1 egg (can eliminate if you're nervous about raw eggs)
1/2 tube anchovy paste or 3 anchovies, mushed
3 garlic cloves, put through garlic press
splash lemon juice
1 t Wor sauce
grated Romano/Parmesan (1/4 - 1/3 c)
salt and pepper
I throw it all in my mini-processor and that's that.
Buon appetito.
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