Simple Summer Fare


Could it be that working up the post on Julia Child was working my appetite up as well. How could it not when the grand dame of American cuisine’s thoughts on food — the sensuality with which she endowed descriptions of butter, and salt, and wine — are very nearly narcotic. Whatever the case there’s no denying the result — I’ve been ravenous these last two days.

With everyone channeling their own Julia moment recently, I did likewise with an impromptu barbecue last night. Hastily thrown together, but with verve and derring-do that Julia herself would have appreciated, the main course, compliments of that other notable gourmand, Martha Stewart, who Julia actually liked calling her “pretty” and a “perfectionest,” (no argument there) was a beautiful and delicious Grilled Shrimp with Cilantro, Lime, and Peanuts. It was unbelievably delicious, sumptuous to behold and mindlessly easy. Give it a try. It will do wonders for those wilting August nights.



Serves 4

* 2 limes
* 2 teaspoons fish sauce
* 1/2 teaspoon sugar
* 1 pound (about 15) jumbo shrimp, shells on
* 2 teaspoons safflower oil
* Coarse salt and freshly ground pepper
* 1 1/2 cups coarsely chopped fresh cilantro
* 1/2 cup salted peanuts, coarsely chopped
* 2 scallions, finely chopped



1. Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
2. Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
3. Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.




~ by eaesthete on 08/08/09.

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