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Shrimp Scampi


Shrimp Scampi

Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover will tell you that the real draw on Oahu is the fresh garlic shrimp or Shrimp Scampi served at roadside shrimp trucks along the North Shore…

Ingredients

  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest

Directions:

  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
  2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

{Answers}

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Lemon Bars


ImageBecause my old roommate made amazing lemon squares – I’d swear by these!
For the crust:
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups unbleached flour
  • 3/4 cup unsalted butter, at room temperature
For the filling:
  • 1/2 cup unbleached flour
  • 2 1/4 cups sugar (I reduced the sugar by 1/4 cup. Next time, I would actually use 3 cups of sugar to make it less tart)
  • 1 cup plus 2 tbsp lemon juice
  • lemon zest, grated from 1 small lemon
  • 6 large whole eggs
  • 2 egg yolks
  • salt pinch
  • confectioners’ sugar for topping
 Directions: 
  1. Preheat the oven to 350 degrees F and butter a 9×13 inch baking pan.
  2. To make the crust: sift the confectioners’ sugar into the bowl. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed mixer just until a smooth dough forms.
  3. Press the dough evenly into the pan and allow to come up about 1/2 inch up the side of the pan. Line the crust with parchment paper and fill with pie weights.
  4. Bake the crust until it is a deep golden brown, about 25-35 minutes.
  5. To make the filling: While the crust is baking sift the flour into mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed.
  6. Once the crust is ready pour the filling directly into the pan (leave the pan in the oven while you do this to make it easier). Reduce oven temperature to 300 degrees F. and bake just until the center of the custard is set, about 30-40 minutes.
  7. Let cool completely on a wire rack, then over and chill well before cutting. Cut into squares and dust the top with confectioners’ sugar, if desired. They will keep in an airtight container or well covered in the baking dish in the refrigerator for up to 4 days.

{ChefJenny}

Membrillo


A Spanish delicacy with a gumdrop-like texture, Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. The quince tree is a relative of the apple and the pear and is native to Europe and parts of Asia. Membrillo traditionally served with Manchego cheese to have a salty contrast to the sweetness of the Membrillo.

Ingredients

  • 2 quince, peeled, cored, and coarsely chopped (6 cups)
  • 3 strips lemon peel
  • 2 cups sugar
  • 2 Tbs. lemon juice

Directions

1. Simmer quince, lemon peel, and 6 cups water in covered saucepan over medium-low heat 40 minutes, or until soft. Drain, then purée in food processor. Return to saucepan, and stir in sugar and lemon juice. Cook over low heat 1 1/2 hours, or until pink and very thick.

2. Line loaf pan with parchment paper. Spread paste in prepared pan, and cool. Unmold onto cutting board, and slice.

{VegetarianTimes}