This week's recipe was Poached Shrimp with Olive Oil and Lemon Juice and can be found on page 65.
This was an easy recipe with lots of flavor. Boil shrimp until they float (only a couple of minutes) in a pan of water that has been boiling for 10 minutes with a carrot, a stalk of celery, wine vinegar, and salt.
Drain the shrimp, peel when still warm, devein, and allow to marinate for an hour in a mixture of extra virgin olive oil, fresh lemon juice, and freshly cracked black pepper. Obviously, the better the ingredients you use in all of this, the tastier the results.
The recipe suggests serving it with bread to dip into the marinade, so we did that as I had made ciabatta yesterday and despite my first efforts at ciabatta, I managed to get a few characteristic holes in the bread (more on that Sunday in the BBA post for breads).
Some steamed broccoli, a little linguine alfredo, and everyone was delighted with supper this evening. I added a little more pepper to mine as the guys are not big pepper fans.
This would be a nice appetizer served with crusty bread.
If you would like to see Angela's lovely rendition (she has such a way with food styling) and the recipe, you can go toSpinach Tiger where you will also find a connect to the Cooking Italy group, the schedule, and the upcoming menu recipes.
Next week's recipe is Fried Zucchini Sauce with Garlic & Basil and can be found on page 167, and Homemade Fettuccine, p. 134 (or store bought).