To ring in the new year, I spent some time on the coast at my favorite getaway. And with a kitchen in my cottage, I packed up some supplies to enjoy simple, yet delicious meals. One of the meals I made was a version of Williams-Sonoma’s shrimp scampi. In less than 20 minutes, the main dish was complete. Paired with a Walla Walla white table wine, a vegetable side dish and crusty artisan bread, I was in foodie heaven.
Needless to say, I wanted to share my newly discovered tastebud tantalizer, so last weekend my mom and I worked in tandem to create a meal that I am still savoring. Paired with Julia Child’s green been recipe (recipe shared below), homemade French bread made by my mom (click here for the recipe) and a white wine from Maryhill Winery, we dined and discussed for what was one absolutely lovely and unforgettable evening.
And so, let me share with you the recipe you will want to keep in your recipe dossier to impress, but also to enjoy during the week when time is a premium.
- 1/2 cup (2 1/2 oz./75 g.) all-purpose flour
- Salt and freshly ground pepper
- 2 Tbs. olive oil, plus more as needed
- 1 1/2 lb. (750 g.) jumbo or extra-large shrimp, peeled and deveined
- 12 Tbs. (6 oz./185 g.) unsalted butter
- 3 cloves garlic, minced
- 1/4 cup (2 fl. oz./60 ml.) dry white wine
- Grated zest of 1 lemon
- 2 Tbs. fresh lemon juice
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Lemon wedges
1. In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add to the pan and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and tent with foil. Repeat with the remaining shrimp, adding more oil as needed.
2. Reduce the heat to medium-low, add 2 tablespoons of the butter and the garlic, and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine and the lemon zest and juice and bring to a boil over high heat. Cook until reduced by half, about 1 minute. Reduce the heat to very low. Whisk in the remaining 10 tablespoons butter, 1 tablespoon at a time, letting each addition soften into a creamy emulsion before adding more.
3. Return the shrimp to the sauce and mix gently to coat well. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve, passing the lemon wedges at the table. Serves 4.
Julia Child’s Haricots Verts a la Maitre d’Hotel
(Buttered Green Beans with Lemon Juice and Parsley)
~from Mastering the Art of French Cooking, 50th Anniversary Edition
Cook Time: 10 minutes
- 1 1/2 lbs green beans, trimmed and washed
- A large kettle containing at least 3 to 4 quarts of rapidly boiling salt water
- 1 1/2 tsp salt per quart of water (4.5 to 6 two for this recipe)
- A wide, heavy-bottomed, enameled saucepan or skillet
- Salt and pepper
- 3 to 4 Tbsp softened butter cut into 3 pieces
- 2 to 3 tsp lemon juice
- A hot vegetable dish
- 3 Tbsp minced parsley
1. A handful at a time, drop the beans into the rapidly boiling salted water. Bring the water back to the boil as quickly as possible, and boil the beans slowly, uncovered, for 10 to 15 minutes; test the beans frequently after 8 minutes by eating one. A well cooked bean should be tender, but still retain the slightest suggestion of crunchiness. Drain the beans as soon as they are done.
2. Turn the beans into a large, heavy-bottomed saucepan and toss them gently over moderate high heat by flipping the pan, not by stirring them. This will evaporate their moisture in 2 to 3 minutes.
3. Toss briefly again with salt, pepper, and a piece of butter. Add the rest of the butter gradually while tossing the beans; alternate with drops of lemon juice. Taste for seasoning. Turn into the vegetable dish, sprinkle with parsley, and serve immediately.