to know his way around a shrimp recipe. If you haven’t yet clicked on the new Chadzilla cooking link at right, you’re in for a treat. I discovered his site a few weeks ago googling god-knows-what and stuck around for his love of scientific cooking and plain old enthusiasm for good food.
One of the techniques he trumpets is sous vide, but I’m too wary of trying it in my own kitchen, so the next best thing, I figure, is poaching. As it turns out, he wrote about poaching shrimp in olive oil with preserved lemons — it sounded like something I could probably attempt with some success, and I’m happy to say it was really delicious.
Poaching the shrimp gave them a very delicate, almost confit-like texture (as promised). After letting them soak in the poaching oil for about 8 hours, I wrapped them with prosciutto and grilled them lightly for about 30 seconds, just long enough to warm them through and crisp the meat on one side.
The shrimp promised to be very rich, so I thought I’d cut through some of that richness with a salsa verde from an old issue of Martha Stewart Living. I reduced the mint by about half because I’m not a huge fan of the stuff, so it had just enough presence to balance with the other ingredients and wasn’t overpowering at all.
If I’m ever down Miami-way, I’ll definitely stop in at Chadzilla’s restaurant. I’m sure it’d be one of the more memorable meals of my trip.
recipes after the jump
Poached and Grilled Shrimp with Salsa Verde, adapted from Chadzilla
10 large (21-25 count) shrimp, peeled and deveined, tail left on
1/2 preserved lemon, cut into small pieces
2 dried hot peppers
5 slices of prosciutto, halved lengthwise
Salsa Verde, recipe follows
Heat oven to 200 degrees. Place shrimp in one layer in loaf pan or other small metal baking dish. Sprinkle with preserved lemon pieces and dried peppers, then cover with olive oil. Poach in oven for 8 minutes or until shrimp just turn pink. Cool pan in ice bath, remove lemon pieces, cover, and refrigerate for 8 hours or overnight.
Heat grill. Wrap shrimp in prosciutto and set aside. Assemble salsa verde and set aside. When grill is hot, reduce heat to medium-low (if you have a gas grill, or grill over indirect heat if using charcoal), and cook shrimp for about 30 seconds, just until heated through.
Serve with salsa verde.
Salsa Verde, adapted from Martha Stewart Living
3 garlic cloves
2 tablespoons capers, rinsed
1 teaspoon coarse salt
1/2 cup fresh mint leaves, finely chopped
3/4 cup chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
1 lemon, juiced
1 tablespoon red wine vinegar
With mortar and pestle, mash together garlic, capers, and 1/2 teaspoon of salt, and place in small bowl. Stir in mint, parsley, olive oil, lemon juice, and red-wine vinegar. Serve with grilled shrimp.