Here we go....week one of the next Slow Travel cooking event. This one's a little different in that instead of a recipe of the week, we have an ingredient of the week. Each of us will use that ingredient to make an appetizer (small bite) using a recipe that we have never made before. Our first ingredient, shrimp, was selected by Cindy Ruth of the excellent blog, Baked Alaska.
My recipe came from "The Pat Conroy Cookbook." My mom gave me this book for Christmas a few years ago and it's such a great read; it's more of a memoir with recipes than just a cookbook. Conroy is one of the most loved Southern writers, but I didn't know that he had lived in Rome for years (in fact, that's where he wrote his most famous novel, "The Prince of Tides"). I loved reading his memories of (and recipes from) Italy.
But this particular recipe is from the South Carolina low-country and it's really delicious - the shrimp have so much flavor that they don't need cocktail sauce or anything else. A perfect party recipe since they have to be made a day in advance. If I were serving these at a party, I might thread them on skewers. They'd be good in lettuce wraps too. The recipe is below.
Other Small Bites cooks are listed here. Next week's ingredient is "crab." Thanks so much to Maria (whose beautiful blog is "My Place in the Sun") and her husband Ivan for making the cool logo for us!
from "The Pat Conroy Cookbook" by Pat Conroy and Suzanne Williamson Pollak
1 cup thinly sliced onions
4 bay leaves, crushed
One 2 oz. bottle capers, drained and coarsely chopped
1/4 cup fresh lemon juice
1 cup cider vinegar
1/2 cup olive oil
1 teaspoon minced fresh garlic
1 teaspoon coarse or kosher salt
1 teaspoon celery seeds
1 teaspoon red pepper flakes
2 pounds large (21-25 count) shrimp, peeled and deveined.
Mix all ingredients except the shrimp in a large heatproof glass or ceramic bowl.
In a stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 2 minutes. (The shrimp will continue to "cook" in the marinade). Drain and immediately transfer to marinade.
Bring to room temperature, cover tightly, and marinate overnight in the refrigerator. Transfer to a serving bowl. Serve chilled.