Reading a lot on healthy food these days, and working dinner plans accordingly.
The night before we had a usual fare of pan roasted scallops and rajas con crema. And green peas (almost always available at Wegmans shelled) made into a nice dish from Olney’s provencal book – peas slowly braised under lettuce leaves with almost no water (just a splash of white wine).
While buying scallops at Wegmans i noticed a lot of nice fish (turbot, halibut etc) and seafood (gulf shrimp, langoustines…). Incidentally Leite’s newsletter was in my email box prompting to check his site and right away skillet roasted shrimp caught the attention though i didn’t like the idea of the butter. Then i googled gulf shrimp and the second hit was The Gulf Shrimp Make a Comeback with a bunch of ideas including Tabla’s tandoori black-pepper shrimp, marinated in coriander seed, black pepper, and olive oil… But wait a minute don’t i have Cardoz’s book? Bingo, on page 96 there was a recipe for panfried black pepper shrimp. Added a lemon chive raita to the menu.
Marinated the shrimp (shells on) for several hours, and then broiled in the hot Le Creuset skillet for 3mins on each side. Served with steamed haricots verts and the excellent raita – with chunks of lemon it was nicely bitter and refreshing and not sour as i feared.
Couple of beers new to us: Harpoon Frankenfest, a nice octoberfest, and Butte Creek Organic Revolution X Imperial IPA – our opinions divided on this one, i found some unbalanced sweetness of honey in this beer.