I got a big kick out of this recipe when I initially made it. It calls for ‘leftover shrimp’. Does anyone actually ever have leftover shrimp? If anything, when you serve these addictive little two-bite appetizers, you are more likely to have anything other than a tail leftover. Then I proved myself wrong because I did in fact have some beautiful roasted shrimp left over. I made them using Ina Garten’s superb recipe. Roasting shrimp makes infinite good sense. When you boil shrimp, you’re basically boiling out the flavor, all of which will be absorbed by the water they’re boiled in. Roast shrimp and you’re roasting the flavor into the shrimp. I can almost guarantee you will never boil another shrimp once you’ve tried Ina’s recipe which comes right after the one for Quesadillas.
Meeting the Producers and Cooks in Paris - A tasting of French cheese, charcuterie, wines & produce in Paris on the rue du Nil, home of Frenchie restaurant & Terroirs d'Avenir.
21 hours ago