Two Years Ago: Vietnamese Shrimp Baguette
To my surprise, Mardi Gras is next Tuesday, February 13th. For some reason I thought it was in March; maybe it's one of those holidays that float around the calendar. If you want to get in the Mardi Gras spirit or if you just like shrimp, this is a delicious, fast and easy recipe. It's not spicy but it has a lot of flavor. An Italian friend had a "feast of 7 fishes" Christmas Eve dinner and this dish was universally acclaimed the hit of the night, if that tells you anything.
The sauce is the best part, so be sure to serve the shrimp with white rice or a slightly messier but more fun version, with crusty bread - just put the shrimp and sauce in a big dish in the middle of the table and let people have at it. You might even want to double the sauce.
New Orleans-Style Shrimp
Serves 4
2 tablespoons extra-virgin olive oil
2 shallots, minced
4 cloves garlic, minced
1 lemon, sliced crosswise into ¼”-thick rounds
1 ½ lb peeled and deveined large (26/30 count) shrimp
1 teaspoon sweet paprika
¼ teaspoon dried thyme, crumbled or ground in a mortar
and pestle
½ teaspoon coarsely ground black pepper
½ teaspoon kosher salt
3 tablespoons Worcestershire sauce
3 tablespoons water
4 tablespoons unsalted butter, at room temperature and
cut into small cubes
Crusty bread or cooked white rice, for serving
Heat a large skillet over medium heat. Add the olive oil, shallot and garlic and
cook, stirring often, for about 2 minutes.
Add the lemon slices and push them to the bottom of the pan. Cook for one minute to release their juices,
then add the paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3
tablespoons water and bring the liquid to a simmer.
Add the shrimp and cook, stirring often, about 90 seconds
per side until they curl and are translucent.
(Do not overcook.) Add the butter cubes and stir to combine with the
sauce, another minute or two.
Serve immediately with crusty bread or white rice on the
side to soak up the sauce.
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