UK news New cookbook gives sneak peak into chefs' fridges last news
MetiNews.Com - The compendium features household names like Scottish chef Tom Kitchin, Here, Ella Walker delves into a recipe by US telly chef Carla Hall.
Breaking News ! "The compendium features household names like Scottish chef Tom Kitchin, Here, Ella Walker delves into a recipe by US telly chef Carla Hall. "I like this dish, inspired by Laura Prepon, because everything cooks in a packet (which basically poaches the shrimp in its juices), the pan stays clean, it's ready in eight minutes, and your place won't smell like fish," explains Hall. "The lemon slices are the secret to not overcooking the shrimp."WHAT YOU'LL NEEDFor the shrimp (prawns):1 vine-ripened tomato1 pound extra-large shrimp (prawns), peeled and deveined2 scallions (spring onions), sliced on the bias2 garlic cloves, thinly sliced1 tsp lemon zest1 tbsp lemon juice1/4 tsp salt1/8 tsp chili flakes2 lemons, slicedFor the salad:1 head romaine lettuce2 tbsp crumbled feta2 tbsp chopped Spanish olives1/4 cup minced flat-leaf parsley1 tbsp minced chivesMETHOD1. For the shrimp: Cut the tomato in half. Squeeze the juice from one half in a bowl. Reserve the other half for the salad. Add the shrimp and all ingredients through chilli flakes to the bowl. Mix well.2. Prepare a parchment packet: cut two 15-inch squares of parchment paper and one of aluminium foil. Lay the parchment paper on top of the aluminium foil and then line it with the lemon slices. Place the shrimp mixture on top of the parchment paper.
.3. Heat a skillet (frying pan) over medium heat. Place the packet in the skillet. Cook over medium heat for eight to 10 minutes. For the salad, slice the romaine vertically into four wedges. Divide the wedges among four plates. Stir one tablespoon of the feta into the shrimp.4. Spoon the shrimp over the romaine wedges. Sprinkle with Spanish olives, the remaining feta, minced parsley, and chives. Dice the other tomato half and sprinkle over the wedges."
Source = MetiNews.Com