To know me is to know that my love for shrimp runs deep.
Specifically, ice-cold shrimp in the form of shrimp cocktail is my absolute favorite food. It has been since I was a kid. That’s mostly a story for another time, except that it’s important to know that something about cold shrimp with a delectable sauce temporarily rewires something in my brain.
To be clear, shrimp cocktail on its own absolutely counts as a superior choice for dinner. But when I want something slightly more substantial but still healthy, I gravitate toward this cold shrimp in dill cream sauce recipe from Bon Appétit. It’s easy, quick, and hits the spot when I’m craving something that’s both crunchy and tangy (the best flavor combination in my opinion). Think of it as what would happen if you mixed shrimp cocktail with a wedge salad.
It’s perfect and sometimes the only thing I crave. In fact, this was the very first thing I cooked when I moved into my current apartment four (!!) summers ago.
All told, this recipe takes less than half an hour to pull together. You add a bunch of aromatics like lemon zest and vinegar into a pot of water (I also throw some whole peppercorns in because when have whole peppercorns ever hurt anyone?) and poach the shrimp gently in the flavored water. Then, a tiny bit of chopping to cut up celery and dill gets tossed in with cream to coat the shrimp. I added in some sliced radishes because I had them, and radishes are still gloriously in season. I also added a big extra squeeze of lemon juice. Because I can.
This is a killer recipe to make at this point in the summer. In the middle of June, it’s not really consistently hot enough yet for your face to melt off, meaning that you can still stand boiling water to poach the shrimp (this will not be the case in August, so please cherish this time). But you also need simple and produce-heavy meals that take advantage of the fact that the farmers’ market is popping off in front of your eyes.
I mean, just look at my butterhead lettuce! It’s bigger than my head, and is just dying to be used for something spectacular.
I rounded out this dinner with a slice of olive oil-fried bread (if you have never had this, you truly are not living), and a glass of orange wine.
Make this recipe. Remake this recipe. And thank me later.
Like everyone else, I have been obsessed with the press tour for The Materialists that has seemingly been everywhere. (Spoiler: I saw the movie, and yes, I have thoughts, but in general I really liked it. Please, more women directors should make smart films).
Last month,
’s reported that NYT Cooking had hired a celebrity talent booker. It looks like we have the first look at what that role may entail with this video of Dakota Johnson and Chris Evans making pizza. Love the concept, but quietly judging their pizza toppings of choice.
Cherries. SO MANY CHERRIES that are fully in season.
Also at the farmers’ market: Zucchini. I can’t bring myself to buy it yet because I know I will buy 500 pounds of it throughout the summer. And as always, I will struggle to find ways to make 500 pounds of zucchini taste good.
Soft boy cooks. That is all.
Bye!!!!!
That salad looks delicious, and that head of lettuce looks INCREDIBLE!! PS I love zucchini and make zucchini boats (halved lengthwise, hollowed out, and filled with ground turkey and cheddar cheese and baked in the oven) whenever they’re in season!!