Tuesday, March 30, 2010

Sizzlin' shrimp

After we ate these shrimp, for the umpteenth time, I took another crack at it last night.

The bagna cauda theory is good, for cooking the garlic gently in the oil before the shrimp were added. Then I put them into a blistering oven for three minutes.

one cup EV olive oil
1/4 stick butter
6 garlic cloves, thinly sliced
1 Tbsp red pepper flakes
1 lemon's juice

Combine all and cook gently till garlic is soft and the sauce is beginning to emulsify. Add shrimp: put under broiler for a couple of minutes. Don't overcook!

They looked smelled, sounded and tasted fine. But they weren't quite up to the Schiller's shrimp standard. Next time we go, I'm going to beg to be let in the kitchen.

The ones above got dab of the chipotle sauce I made two nights ago for some outrageous porterhouse steaks.

Prosecco and some Cassis. So good.

Don't forget good bread. And plenty of green leaves.


  1. How do you do this? Are you manually copying things over from the other side, or is there a better (lazier) way?

  2. Hello, Johannes! Would you like a martini? I'm wearing my Doris Day apron and have a bright, housewarming smile!

    Ja nee. I'm copying and pasting html, post by post. I'm sure I can export specific posts, and then import them, but I have not found an easy answer, and I'm scared silly I'll hurt the main blog; my tech support is in Quebec.

  3. Klink of drank mag nodig wees. Ek sien soortgelyke order issues op on horison.

    Blood orange gimlet maybe? Because it's suddenly winter again. En prettiness is belangrik.


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