Recently the Wall Street Journal featured chef Frédéric Eliot from Maine in their “Slow Food Fast” column. Chef Eliot shared his recipe for Steam Mussels with Dry Vermouth, Almonds and Herbs. Besides the mussels you’ll need butter, garlic, almonds, fresh basil, fresh parsley, fresh chives, cayenne, kosher salt, fresh ground black pepper, a neutral oil and dry vermouth.
Recently I was at my local Wegmans doing my weekly shopping. Although the humidity has dissipated, it is still rather warm. I swung by the seafood department and eyed possibilities for supper. I was in luck, they had fresh, never frozen shrimp from North Carolina for $14.99/lb. Now the question was, what recipe can I prepare that I haven’t made before? As I have been doing this blog for five years now, it’s very rare that I repeat a recipe. After five minutes of viewing my app for NYT Cooking, Epicurious and Lidia Bastianich’s website, I did find a recipe that was easy, used minimal ingredients and could be prepared in about 30 minutes, Lemony Shrimp over Zucchini from the website Lidia’s Italy. This recipe serves 6 to 8 people, however, I halved the ingredients for just my husband and I.
I asked my husband what he would like for supper tonight. His choices in order of preference were grilled shrimp, mussels or scallops. As NJ scallops are running $24.99/lb., they were out. Therefore, shrimp was selected by default.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.