One of these days: everything was wrong starting with the weather, and on global as well as personal levels. So just before the dinner i forced myself into a grocery store hoping ideas will come in situ. The shopping pattern was predictable – produce (grabbed some asparagus and scallions) and then fish section (one more safe bet – gulf shrimps). Oh and i decided to finally try this southern thing – pimiento cheese, so got some cheddar and red bell peppers.
Back at home i made the cheese spread and decided to pan roast asparagus with green onions and walnuts. I was thinking of poaching shrimp in olive oil for succulent treatment but then somehow stumbled on gambas al ajillo recipe, a famous spanish tapa i approached with a certain trepidation, for the dislike of any hint of burning garlic. Well, this particular recipe called for a lot of olive oil so it was sort of similar to poaching…
The final verdict?.. Unexpectedly and unanimously voted the best shrimp dish!.. So it’s probably worth to write the recipe down: 1.5lb of brown gulf shrimp, 5 minced fat garlic cloves, 6 small hot small dried red chiles, 1 cup of minced parsley, zest of 1 lemon. Quickly marinate peeled shrimp with some parsley, garlic and all of lemon zest. In the meantime heat a cup of olive oil in a big sauce pan, add the rest of parsley and garlic and stir it for some 20secs until aromatic but not letting it brown. Dump the shrimp with its marinade, distribute it in one level and cook it undisturbed for 2mins (keeping the heat high but not allowing anything to brown). Turn the shrimp and cook for additional 2mins. Pure and simple – the ultimate shrimp confit?
btw the pimiento cheese was very good, ditto for pan roasted asparagus.