 |
(Photo: Carina Salvi) |
Like Nantucket bay scallops, these tiny, succulent shrimp from Maine pack a lot of delicately sweet flavor into a small package. They’re usually available only from late January through early March (look for them now at your local Wild Edibles store) and are good enough to eat raw with a splash of extra-virgin olive oil and a dash of sea salt. But cooking them quickly and tossing them with fennel and cremini mushrooms—as Jonathan Waxman does at Barbuto—is an even better way to go.
Barbuto’s Sweet Maine Shrimp with Fennel and Cremini Mushrooms
11/2 pounds unpeeled whole
Maine shrimp
1/2 pound cremini
mushrooms
1 small fennel bulb
1/2 Meyer lemon
5 tablespoons extra-virgin
olive oil
Sea salt and pepper
|
| Illustrations by John Burgoyne. |
(1) Twist heads off shrimp, then peel and rinse under cold water. Wipe mushrooms with a paper towel to clean.
(2) Cut fennel bulb in half and remove core. Heat two tablespoons olive oil in
an 8-inch sauté pan over medium heat. Using a mandoline, benriner cutter, or sharp knife, shave the fennel and mushrooms into a small bowl.
(3) Add shrimp to pan, season with salt and pepper, and cook for two minutes, no longer. Add shrimp to bowl with fennel and mushrooms, squeeze lemon over the mixture, and toss well. Add three tablespoons olive oil and adjust seasoning. Serve immediately.
Yield: 4 servings.
Email
Print
The Transformation of TV Into an Art Form
The Draw of Dream Worlds in Film
Gosselin, Prince of the Professional Nobodies
A Decade of Defining Moments in Pop Culture
The Invention of New York's Local Cuisine 
Thirty-Five Short-Lived Looks of the Decade
Two Views of a Swath of the Upper West Side
An Older Generation Moves Into Williamsburg
Ten Years That Changed Everything
A Generation of Overparenting
The Sports Rivalry of the Decade
What Is the Point of the United States Senate? 
