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Salt Broiled Shrimp
Served with broccoli puree
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Serves 4
Prep time: 15 minutes Total time: 25 minutes |
- 2 lbs. broccoli
- 1 bunch fresh thyme
- 2 lbs. medium shrimp, preferably in the shells
- 4 oz. crème fraîche
- A loaf of fresh, crusty bread
Shopping List
- Black pepper
- Coarse sea salt or Kosher salt
- Dried thyme (if you can’t find fresh)
- Extra-virgin olive oil
Pantry Items
- Bread knife
- Chef’s knife
- Food processor or blender
- Large saucepan
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Sheet pan
- Strainer
- Tongs
- Wooden spoons
Tools
- Wine: Try an Entre Deux Mers such as one from Château Turcaud
- Dessert: Lemon sorbet
Suggestions
- When you walk in the door
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Preheat the broiler and adjust the rack
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and put it in the fridge
- Set the table – this one is fast, you won’t have time during cooking!
- Prep
- Rinse the shrimp. If they aren’t de-veined, you’ll need to do it (slit them down the back through their shells and take out the black strip). Pat the shrimp dry.
- Strip 2 tsps. thyme leaves (use about 3/4 tsp. dried thyme if you don’t have fresh).
- Put 3 tbsps. oil in a shallow bowl. Add the thyme and the shrimp. Toss and refrigerate.
- Separate the broccoli florets from the stems. Trim any dry parts from the stems, and peel them.
- Cut the florets and the stems into bite-sized pieces.
- Sprinkle the sheet pan with 2 tbsps. kosher or coarse sea salt.
- Start Cooking
- When the water boils, add the broccoli stems and cook until they begin to turn tender, about 2 minutes.
- Add the florets and cook until they are tender, 5 – 6 minutes.
- Slice the bread.
- When the broccoli is tender, drain it and put it in the food processor. Puree it.
- While it’s pureeing, turn the shrimp from the bowl onto the sheet pan and put under the broiler. Broil for about 4 minutes – the shrimp will start to curl and turn pink.
- Add the creme fraiche to the broccoli puree and pulse it a couple of times, then season with salt and pepper and put it in a bowl.
- Cover the puree with foil and put it in the oven, away from the broiler element, so it stays hot.
- As soon as the shrimp are pink all the way, take them out of the oven and put them on a big platter. Garnish with thyme sprigs.
- Take the shrimp and the puree to the table. It’s dinner time! Don’t forget the bread and wine.
