2.20.10 My 100th Post
That's right, 100 notches on my blogging bedpost. Although gluttonforlife launched on Christmas Eve, I had been accruing posts for quite a while before that while we worked on the design. If you look back in the archives, you may run across my recipe for Spicy Shorties, another of my concoctions singled out on Food52's editors' picks this week. It's always an honor to be included among the many talented chefs and interesting recipes in that diverse coking community. I hope you've been enjoying the blog thus far, and always welcome your comments and requests. As Sandra Bernhard so eloquently put it, without you, I'm nothing.But, in the grand scheme of things—and I'm in this for the long haul—100 posts is just a drop in the bucket. So there will be no recipe for a torchon of foie gras here today. I'm saving the lemon soufflé for a truly special occasion. I seem to be on a bit of a seafood roll (watch your mercury intake!), so I'll stay in that vein with this easy dish of shrimp, onions and saffron. I was first served this in the home of a friend in Spain, and I remember being impressed with its simplicity, its intensity of flavor and its beautiful yellow color. It's also reminiscent of my mother's shrimp scampi, a dish requested by my sister Sarita on her birthday every year. It goes well with crusty bread (a whole wheat baguette?), or try serving it with some brown basmati rice to soak up the juices. And a glass of icy Sancerre, of course.
Don't throw out the shrimp shells! Keep them in a ziploc bag in the freezer for making delicious stock. Check out this recipe from last week's Times for an easy shrimp bisque. I'll probably try it sometime soon.SAFFRON SHRIMP WITH ONIONS serves 4¼ cup olive oil1 large yellow onion (or two smaller), diced2 cloves garlic, thinly sliced½ cup dry white winelarge pinch saffronlarge pinch red pepper flakes2 tablespoons butter1 pound large shrimp, peeled and deveinedIn a large heavy skillet, heat the olive oil and sautee the onions and garlic over medium heat until translucent and soft. Do not brown. Add the wine, saffron and red pepper flakes and turn the heat up a bit to reduce slightly. Sautee for a few minutes more before adding the butter and the shrimp. Turn them over once, until just cooked through, another couple of minutes. Remove from heat and season to taste with salt and freshly ground pepper.