Chef Charlie Palmer shares three recipes, and succulent shrimp is playing the starring role.
Recipe: Citrus shrimp scampi (on this page) Recipe: Grilled shrimp kebabs with ginger-soy vinaigrette, arugula-cabbage salad (on this page) Recipe: Shrimp spaghettini (on this page)Heat a large skillet over medium heat. Cook onion and garlic in hot oil until softened but not browned.
In a small bowl or pie plate, combine Wondra flour, salt and pepper. Dredge shrimp in seasoned flour, shaking off any excess. Add shrimp to hot onion-garlic mixture and cook shrimp for 1-2 minutes. Deglaze pan with lemon juice. Add dry white wine and stir to combine. Cook until shrimp are pink and firm, about 1 to 2 minutes. Sprinkle in chopped parsley and lemon zest. Adjust flavors with salt and freshly ground pepper to taste.
Remove from pan and arrange the shrimp on a hot serving platter, serve immediately.
Makes 4 servings
Ginger-soy vinaigrette method
In a small glass bowl, add all of the ingredients, except the oil. Pour the oil in a slow steady stream, whisking constantly. Adjust seasoning with salt and pepper to taste.
Grilled shrimp
In a large bowl, toss shrimp in olive oil and season with salt and pepper, tossing to combine.
Lay two water-soaked bamboo skewers equal distance, ½” apart on a flat surface. With the first skewer, begin threading at the meaty end of the shrimp and carefully pierce through the tail with the second skewer. Continue until you have 4 -5 shrimps per kebab. Adjust shrimp to fit evenly across skewers. Grill shrimp over well-oiled medium grill for 1-2 minutes per side. Remove shrimp from grill and keep warm.
To plate
In a large bowl, combine Arugula, cabbage and fennel together. Season greens with salt and pepper and toss with Ginger-Soy Vinaigrette. Place greens on individual plates and arrange grilled shrimp in a shingled pattern or place greens on a large platter and place Grilled-Shrimp skewers on top of greens.
Makes 4 servings
In a large pot of boiling salted water, cook the pasta until a la dente. Reserve 1/2 cup of the pasta cooking water to prepare the pan sauce. Drain cooked pasta, return to pot and toss with butter.
Meanwhile, in a large skillet over medium heat, pan fry garlic in olive oil. Add shrimp and cook 1-2 minutes. Deglaze pan with lemon juice. Add shucked snap peas and peas shoots. Add starchy pasta water and stir to form a sauce. Adjust seasoning with salt, pepper and dried hot-red pepper flakes. Add cooked pasta and heat through.
Transfer Shrimp Spaghettini to a hot serving platter and serve immediately.
Makes 4 servings
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