Fall picnic during our recent trip to see Julius Caesar at APT.
Dessert at APT: delightfully fudgy brownies
Salt and Pepper shrimp is old news. Here, I'm proud of the arroz a la Mexicana.
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6 comments:
Are these the ingredients for S&P shrimp? (Found these on the Food Network)
2 pounds extra-large shrimp, shells on
Peanut oil, for frying
2 large eggs
1 cup chilled club soda
3 cups cornstarch
Kosher salt and freshly ground black pepper
2 serrano chilies, sliced
2 cloves garlic, finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon low-sodium soy sauce
1 tablespoon sake
Kenny's turtleneck and coat are in perfect neutral colored versions of the color palette of your lovely meal. Please tell me that was planned.
My S&P shrimp is much much much simpler. It's a recipe by Laura Calder:
2 T olive oil
24 shrimp
1 t coarse salt
1 T mixed pepper corns (I use black, green, pink and a few white)
Coarsely crush the pepper. Sizzle the shrimp in the pan, tossing them in the hot oil. Immediately add the s & p. Cook 3 minutes, tossing regularly.
Calder writes, "People go crazy for shrimp like this. And even though you've tossed them together in seconds right under their noses, they still ogle you in awe and ask you how you made them." Indeed, Kenneth repeatedly asks, "Why are these so delicious?" Calder lists the dish as an appetizer and recommends that you stick tooth picks in the shirmp to serve. Sounds like a great idea, but we have it as a superquick entree.
Kenny holds full responsibility for his sartorial magic: you'll have to ask him about the outfit.
Thank god for your recipe, sister, cuz you knew I was never gonna run out and buy ALL those ingredients up there. Whew!
3 cups cornstarch!?!?!? That sounds like a recipe for a facelift or something...
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