by The Culinistas
It’s finally here! In case you missed it, we’ve just published volume 3 of our Parchment Paper ‘zine (which you can download here), and the theme is Coast to Coast. The publication is always free with option to donate: this issue, all proceeds go to Mazdoor Kitchen, an organization providing meals to those in North Delhi affected by the COVID-19 crisis. It’s packed with recipes, stories and sentiments and has us itching to dip our toes in the stand, STAT. It’s the perfect beach read, if you ask us, so what are you waiting for?
To get you in the coastal mood, we’re sharing one of our favorite recipes from the issue, Lemon Thyme Shrimp. Shrimp, which can be found on pretty much any coast, live a solitary life until it’s time to spawn. While the coast can be a place to gather with friends and family, a solitary walk along the water’s edge, knowing that on the other side of the wave is an entire ecosystem of aquatic life, can be just as wonderful a day.
Lemon Thyme Shrimp
This shrimp dish is packed with flavor and works as a hot meal as well as packed up for a beach picnic. Grab a chunk of good bread to sop up the juices.
– We recommend wild caught shrimp, who live a cleaner life in the open ocean.
– Remove shrimp shells completely, including tails, to make the stock.
– For special occasions, deglaze pan with wine if desirable.
Prep Time 20 mins
Cook Time 30 mins
1 lb shrimp, shell on
¼ cup + 2 TB olive oil, divided
½ tsp onion powder
¼ tsp allspice, ground
¼ tsp cumin, ground
¼ tsp cayenne
2 white onions, quartered
2 tsp thyme, chopped
1 TB lemon zest
2 TB lemon juice
¼ cup parsley, roughly chopped, plus leaves for garnish
Salt & freshly ground pepper, to taste
1. Make the shrimp stock: Peel, devein & butterfly the shrimp by slicing lengthwise along the rim of the curved side but not all the way through. Reserve the shrimp shells.
2. In a large sauté pan, heat 2 TB oil, add shells & sauté until fragrant, 2 mins. Add onion powder, allspice, cumin & cayenne; cook until fragrant, about 1 min. Add 3 cups of water, bring to a boil then reduce to a simmer. Cook the stock down until reduced to about 1 cup, 15 mins. Strain, discard the shells & reserve stock.
3. Season the butterflied shrimp with salt & pepper.
4. In the same large sauté pan over medium high heat, add 2 TB oil & shrimp. Sear until cooked, 2-3 mins each side, then transfer to a plate.
5. To the same pan, add remaining 2 TB oil & sear onion, 2-3 minutes each side. Add thyme & shrimp stock, then reduce to a sauce consistency, 10-15 mins. Return the shrimp to the pan with lemon zest, juice & parsley. Season with salt & pepper to taste.
6. Transfer to a shallow serving bowl & garnish with parsley leaves.
Download volume 3 of our Parchment Paper ‘zine, Coast to Coast, for all your recipe and beach read needs.