Fresh crusty bread – one big loaf or two small ones
Pantry Items
Garlic
Extra virgin olive oil
Fine sea salt
Black pepper
Tools
Measuring cups & spoons
Several non-reactive bowls of different sizes
Whisk
Large saucepan
Steamer
Baking sheet
Medium saucepan
Suggestions
Wine: A nice, light white such as a Pinot Grigio
Dessert: Lemon sorbet
These shrimp are great cold, so consider doing twice the amount. Just increase the marinade by one-half. You also might want to serve a green salad here.
Game Plan:
When you walk in the door
Preheat the broiler.
Get out Pantry Items.
Assemble the ingredients.
Get out Tools.
Chill the wine
Prep
If the shrimp are frozen, put them in a strainer under room temperature water until they thaw.
Put the shrimp in the refrigerator.
Peel and mince the onion.
Peel and mince 3 cloves garlic.
Trim the broccoli and cut the florets from the stems. Peel the stems and cut them into bite-size pieces.
Cut the florets from the cauliflower.
Cut the potatoes into 1-inch cubes.
Wash and pat dry the basel, pluck 2 cups leaves.
Wash and pat dry the parsley, pluck 1 cup leaves.
Cut 1 lemon in half.
Cut 1 lemon into wedges.
Start Cooking
Squeeze the halved lemon through your fingers into a bowl.
Whisk in 1/3 cup olive oil, 2 tsps. dry mustard, the onion and the garlic.
Add the shrimp, toss, refrigerate.
Put the steamer into a saucepan over 3-inches of water.
Bring water to a boil under the steamer.
Set the table.
Open the wine. Pour yourself a glass if you want it, and if you’re starving, munch on some broccoli.
Add the potatoes to the steamer and steam for 8 minutes.
Add the broccoli and steam for 3 minutes.
Add the cauliflower and steam until it is tender, about 5 minutes.
While the veggies are steaming, pour 1/4 cup olive oil into a bowl.
Mince the basil and stir it into the oil in the bowl.
When the veggies are steamed, tip them into the oil and basil and toss. Salt and pepper them, toss some more.
Take the shrimp from the refrigerator, put them on the baking sheet and pop them under the broiler. They’ll cook really fast, so after about 2 minutes, turn them.
When they’re pink and curled – another 2 minutes – remove them from the oven and transfer them to a shallow bowl.
Mince the parsley and sprinkle it over the shrimp.
Cut the bread and take everything to the table. Dinner is served!
