My mantra has been that shrimp does best in a quick blast of the highest heat you can manage — hot pan, hot oven, hot grill. And admittedly it works well; the shrimp doesn’t become rubbery and chewy, and caramelized exteriors are rarely a bad thing.
But……we were in Charleston recently, and my lovely wife had a shrimp dish at Slightly North of Broad that was perfection. The shrimp were perfectly cooked, but more tender than is possible! How did they do it?
Well, I guessed gentle heat, and as my experiments over the past week have shown, I am on the right track. Give it a shot….start with a medium pan and cook some peeled shrimp for just a few minutes.
Trust me. Have I ever led you astray?
I find this to be a lovely antidote to the aggressively anti-religion stance that so many take during the Christmas season. I am Jewish, but I see nothing wrong with recognizing that Christmas is, in fact, a religious holiday. And let’s face it, Christmas food can be fantastic! I will never forget the Serrano hams that old family friends used to serve at their Christmas parties. And a well-made egg-nog? great stuff!
However, my new favorite Christmas food (it isn’t really specific to Christmas, but I had it a few days ago at a pre-Christmas dinner, so….) is a dish I had never heard of: Soubise. Onions, rice, butter, cream and Gruyère. Fantastic!
I don’t know whether it is some sort of über-hip response to conventional expectations, or maybe it’s the prevalence of young chefs who know how to cook but don’t have the experience to crack the whip with the help, but too many restaurants with solid, interesting kitchens Read more »