Automatic, Birmingham, Alabama

If you are in Birmingham for any reason and need to have lunch, I would recommend this restaurant. It is located in the building in the Lakeview neighborhood in cool old building that was once an automatic sprinkler facotry--the rennovation of the space is upscale, but leaves the shell of the old factory intact--it was a beautiful fall day when we ate there and we took advantage of an extensive outdoor patio to eat, because we come from northern climes and the days we have to eat outside are indeed numbered. The chef is Adam Evans, who won a James Beard Best Southern Chef Award in 2022, which seems well deserved based on my one visit. The menu is repleat with seafood that largely comes from the Gulf of Mexico, prepared in a straight-forwad, unfussy style that enhances the fresh flavors and doesn't mask the underlying quality of the ocean's bounty. My husband requires fresh oysters when on a coast and this met tht requirement very nicely, with a couple of good accompaniments. They claim to have some relationships with local fishermen who keep them supplied on a regular basis with whole fish that they can then do with as they please, ocean to restaurant without setting fin in a market, and it shows in the food.

Ode to the New England Lobster Roll

Lobster is not quite part of me, but it is certainly in my culture. My parent's come from immigrant stock--we all do, of course, except for the vanishingly few of us who were here to begin with, and even they most likely immigrated themselves, albeit centuries earlier. My kin came with the early settlers to the Massachusetts Colony and were part of the City State of Boston before the Revolutionary War, and moved gradually northward--My mother's family English with a bit of Norman blood, and my father's more what 24 and Me calls "northern Scandanavian" origins--the Scots. They came for reasons of religious independence, but they were certainly living off the land and the lobster was easily caught prey. I learned to both cook and eat a lobster at an early age--as a child my favorite part was the legs--and as I grew older I gained an appreciation for learning to love the crustacean. So on a recent trip to New England, one where we left my dad behind, my mother, my spouse, and I all ate a lot of lobster, mostly as a lobster roll (my favorite, and one of his), and thought about how much he would have enjoyed joining us, and how I will never eat lobster without thinking of him.

Pasta With Zucchini, Corn and Shrimp

This is a great summer dish! Salt and black pepper 1 pound linguine or other long pasta 1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp) 4 tablespoons unsalted butter 4 tablespoons olive oil 6 garlic cloves, minced 1 medium shallot or ½ medium onion, minced Red-pepper flakes 2 cups chunked zucchini 2 cups corn kernels (2 to 3 large ears) ¼ cup chopped fresh mint, for garnishing ¼ cup chopped fresh basil, for garnishing In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot. Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside. Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables, they should maintain their crispness. Add pasta to the pot with the vegetables, followed by the shrimp, ½ cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.

Sauteed Shrimp With Peanuts

I wanted a lickety split recipe as I had thawed shrimp a day ahead of time, and then unexpectedly was going out of town and it was a relative imperative that I make them that day, but I had also just gotten my most recent COVID booster, and as is typical for me, was achy and tired as a result. So a no fuss no muss recipe was ideal, and I had already salted them ahead of time so could skip that step. These were good, but probably not going on repeat--unless I find myself in the same situation again! 1 ½ pounds extra-large shrimp, peeled, deveined, and tails removed 1 teaspoon kosher salt, divided 2 teaspoons coriander seeds 1 teaspoon black peppercorns 1 teaspoon paprika 1 garlic clove, minced 1 ⅛ teaspoons sugar, divided ⅛ teaspoon red pepper flakes 4 teaspoons vegetable oil, divided ½ cup fresh cilantro leaves and tender stems, chopped 1 tablespoon lime juice, plus lime wedges for serving 3 tablespoons dry-roasted peanuts, chopped coarse BEFORE YOU BEGIN We prefer untreated shrimp; if yours are treated with additives such as sodium tripolyphosphate, skip the salting in step 1. You can substitute jumbo shrimp (16 to 20 per pound) for the extra-large shrimp; if substituting, increase the cooking time by 1 to 2 minutes. To use the plain seared shrimp as a neutral protein in rice bowls or salads, skip steps 2 and 4. 1 INSTRUCTIONS Toss shrimp and ½ teaspoon salt together in bowl; set aside for 15 to 30 minutes. 2 Meanwhile, grind coriander seeds and peppercorns using spice grinder or mortar and pestle until coarsely ground. Transfer to small bowl. Add paprika, garlic, 1 teaspoon sugar, pepper flakes, and remaining ½ teaspoon salt and stir until combined. 3 Pat shrimp dry with paper towels. Add 1 tablespoon oil and remaining ⅛ teaspoon sugar to bowl with shrimp and toss to coat. Add shrimp to cold 12-inch nonstick or well-seasoned carbon-steel skillet in single layer and cook over high heat until undersides of shrimp are spotty brown and edges turn pink, 3 to 4 minutes. Remove skillet from heat. Working quickly, use tongs to flip each shrimp; let stand until second side is opaque, about 2 minutes. Transfer shrimp to platter. 4 Add remaining 1 teaspoon oil to now-empty skillet. Add spice mixture and cook over medium heat until fragrant, about 30 seconds. Off heat, return shrimp to skillet. Add cilantro and lime juice and toss to combine. Transfer to platter; sprinkle with peanuts; and serve, passing lime wedges separately.

Cucumber, Avocado, and Shrimp Salad

This was a good cucumber salad--but I would alter the recipe slightly to put the avocado in after plating or it will look much less appealing. 1 pound English, Persian or Kirby cucumbers, rinsed and dried ¼ teaspoon fine sea or table salt, more to taste ¼ teaspoon granulated sugar 2 tablespoons soy sauce 1½ tablespoons olive oil 3 teaspoons toasted sesame oil 1 teaspoon chile crisp, more to taste 1 pound large shrimp, peeled and deveined if you like 2 large ripe avocados 2 tablespoons rice wine vinegar, more to taste 2 scallions, thinly sliced ¼cup chopped cilantro, for garnish Cut cucumbers into bite-size pieces. Add cucumber to a colander, and toss with salt and sugar. Let sit for 15 to 30 minutes, or until the pieces have released their moisture. Toss a couple of times while draining. Meanwhile, in a medium bowl, whisk together 1 tablespoon soy sauce, olive oil, 2 teaspoons sesame oil and the chile crisp. Set aside. Cook the shrimp: In a large skillet over medium heat, combine shrimp with 1 tablespoon water, remaining 1 tablespoon soy sauce and 1 teaspoon sesame oil. Cover the pan and let the shrimp steam until pink and just cooked, 3 to 4 minutes, adding more water, 1 tablespoon at a time, if the pan looks dry. Use a slotted spoon to transfer the shrimp to the bowl with the chile crisp dressing and toss well. Pit and peel the avocados. Cut flesh into ½-inch pieces. Add to a large bowl and toss with the rice wine vinegar until well coated. Add the drained cucumbers, tossing gently to combine. Add the shrimp and all of its dressing and the scallions to the cucumber and avocado mixture. Taste and add more rice wine vinegar and salt, if needed. Garnish with sesame seeds and cilantro.

Firecracker Shrimp

I picked this out because it seemed like a good week night dinner option, and could be paired with a chicken or tofu or vegetable stir fry and rice and made into something a bit more. I liked it, but would consider less honey next time and maybe a side of steamed broccoli, in the style of General Tso's chicken--the hot, the sweet, and the crunchy were all there, and a steamed veggie with a squeeze of lemon to set it off. 3 tablespoons honey 1 tablespoon Sriracha sauce 1 teaspoon grated ginger root 1 dash fish sauce 1/2 lemon, juiced 1 1/2 pounds shrimp 1/2 cup potato starch Sesame seeds, for garnish Scallions, sliced on a bias, for garnish Heat the oil to 350. Toss the shrimp with tapioca starch (or potato or corn) seasoned with some salt and pepper. Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a bowl and set aside. Fry the shrimp in batches--will take only a couple of minutes until they are done. Toss with the sauce, and garnish with sesame seeds, scallions, and if you want, sliced peppers.

Chili Garlic Shrimp Noodles

The original recipe calls for udon noodles but I used lo mein noodles and it was very popular. I also stir fried some broccoli and onions to boost the vegetable count, and it was quite good. I would suggest a little more heat too, if you are so inclined. 500 grams udon noodle 1/2 lb. Shrimp 3 tbsp green onion finely chopped 1 tbsp vegetable oil or any neutral tasting oil 1 tsp garlic minced Sauce : 2 tsp sesame oil 1 tsp gochugaru or 2 tsp for spicy (or sub with red chili pepper flakes) 1 tsp white granulated sugar ½ tsp chicken bouillon powder (aka chicken stock powder) ½ tsp Chinese black vinegar 2 tsp dark soy sauce 2 tsp regular soy sauce not light or dark! Optional: ½ tsp sesame seeds optional garnish Chicory logo INSTRUCTIONS Soak your frozen udon noodles in hot boiling water JUST until loosened, about 30 seconds. Strain immediately and set aside. In a pan set over medium heat, add vegetable oil. Once oil is hot, fry shrimp until pink, curled and cooked through. Remove shrimp from pan. Repeat if you are adding vegetables of any sort. Lower to low-medium heat. In the same pan, add garlic and green onions. Then quickly add in all Sauce ingredients premixed together: sesame oil, gochugaru, sugar, chicken bouillon powder, black vinegar, regular soy sauce and dark soy sauce. Add in the noodles, and once they are warmed and coated with sauce, mix back in shrimp, and vegetables if using. Remove off heat. Serve with sesame seeds and more green onions (both optional). Enjoy!

Poached Salmon in Green Sauce

My spouse made this as part of our Xmas dinner, and it was astoundingly good. For the pickled peppers we used a comination of sweet and hot, which I would recommend. 1 cup white wine 2 carots, sliced 1 celery stalk, sliced 1 small onion, diced 5 peppercorns 2 cloves garlic 1 piece of cinnamon stick 1.5 lbs of fish salt to taste Green Sauce 1/4 cup olive oil 4 anchovy fillets 2 cloves garlic, minced 3 Tbsp. chopped parseley 1/4 cup minced onion 1/4 cup finely chopped pickled pepper 2 Tbsp. capers 2 Tbsp. white wine vinegar 1 tsp. lemon zest Combine all the poaching ingredients (without the fish) into a skillet and add water to a depth of 1" and simmer for 25 minutes. Cut the fish into portion sizes and put into pan in a single layer in the skillet--if the fish isn't submerged, add water until it is. Cook for 8-10 minutes. Remove fish with a slotted spoon, debone and remove skin, and put on serving platter. Add all the green sauce ingredients to a small saucepan, but hold back the zest and 1 Tbsp. of parseley. Heat until anchovies dissolve. Put zest on fish, then the sauce, and top with the remaining parseley. The original recipe says to discard the poaching vegetables, but my spouse strained them, and served with the salmon, and they were quite tasty with it.

Eskimo Candy Seafood Market, Kihue, Maui

One lesson that I wish I had learned earlier or known about eating in Hawaii in general and on Maui in particular is that you should definitely avoid places with printed menus, table settings, and even to a large extent, indoor seating. This is one such place. It didn’t start out selling food and that is still not it’s primary aim. Eskimo Candy's origin business has always been providing wholesale seafood, poultry, and meat to restaurants, hotels, and grocery stores.

After becoming success in the wholesale industry, they moved into the retail realm. In 2003, Eskimo Candy Seafood Market and Cafe was opened to the public. The desire is to serve the best Maui fresh fish and the top of the line quality food with affordable prices—the poke bowl is amazing food at an amazing price (and in a very down scale presentation), and we would go back for that and the coconut shrimp every trip we make to the island.

Shrimp and Eggplant Sitr Fry

This is not the eggplant sitr fry to end all eggplant stir fries but it is very good. Kosher salt 1 teaspoon turmeric powder 2 teaspoons ginger-garlic paste (bottled or made by combining 1 teaspoon each grated garlic and ginger) 2 teaspoons cumin powder, divided 2/3 pound small shrimp, peeled and deveined 1 1/2 tablespoons oil 1 medium red onion, chopped fine (about 1 cup) 2 small green chiles, slit 1/2 cup chopped tomato 2 teaspoons red chile powder 1 teaspoon coriander powder 1 cup water 3 baby black eggplants cut lengthwise into 4 Combine 1 teaspoon salt, turmeric, ginger-garlic paste,1 teaspoon cumin powder, and the shrimp in a medium bowl and set aside. Heat oil in a large saucepan over medium heat until shimmering. Add onions and cook, stirring, until softened, about 2 minutes. Add green chilli and chopped tomato. Stir until tomato is broken down and starting to get dry, about 5 minutes. Add remaining cumin, red chilli and coriander powders and vigorously until fragrant, about 2 minutes. (Add drops of water if you think the paste is sticking to the bottom or the powders are burning.) Add eggplants and stir to coat with spice paste. Add water and season to taste with salt. Cover and cook until eggplant is tender and most of its liquid has evaporated, about 5 minutes. Add the shrimp and stir. Cook uncovered until the shrimp is opaque and curled and the eggplant is cooked through, about 5 minutes. Serve hot with roti or steamed rice and daal.

Buttery Crab Pasta

This recipe is from Melissa Clark, who's cookbook Dinner in French came out early in the pandemic. Unfortunately, at that point we were mostly perfecting our homemade pizza, and having troulbe sourcing simple things like flour and yeast, so bucatini and crab were definitely not on offer. This is an excellent use of high quality crab, and stretches it to feed a crowd. It also comes together in under 30 minutes, to the point where you can do the prep work while the water is boiling and the pasta is cooking. Fine sea salt, as needed 8 ounces bucatini or linguine 4 tablespoons (½ stick) unsalted butter ¼ cup grated Parmesan cheese, plus more for serving 2 cups halved golden or red cherry tomatoes 1 scallion (white and green parts), thinly sliced 1/8 teaspoon red pepper flakes, plus more to taste ½ cup fresh chervil leaves, divided Finely grated zest of 1 lemon Juice of ½ lemon Freshly ground black pepper, to taste 8 ounces lump crabmeat, picked over to remove any stray shells Extra-virgin olive oil, for serving Flaky sea salt, for serving Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente (usually a minute or two less than the package directs). Reserve 1 cup of the pasta water and drain the pasta. Melt the butter in a large skillet over medium heat. Whisk in ½ cup of the pasta water and the Parmesan. Then stir in the tomatoes, scallion, red pepper flakes and a large pinch of salt and simmer for 1 minute. Stir in the pasta, ¼ cup of the chervil, the lemon zest and juice, and black pepper to taste; toss until warmed through. Gently fold in the crabmeat. Remove the skillet from the heat and serve the crab pasta sprinkled with Parmesan, the remaining ¼ cup chervil, a drizzle of olive oil and flaky sea salt to taste.

Tacos Gobernador

This comes from Rick Martinez's new cookbook Mi Cocina, which is a food tour through regions of Mexico. His enthusiasm for the recipes he chose for the book is infectious, and I was very happy that I used my shrimp for this. A wildly popular weeknight dinner when paired with a simple salad. 2 tablespoons extra-virgin olive oil 1 pound (453 grams) large shrimp, peeled, deveined, and tails removed 3 tablespoons (42 grams) unsalted butter 1/2 medium white onion (154 grams), thinly sliced 1 medium chile poblano (125 grams), stemmed, seeded, and thinly sliced into strips 1 medium celery stalk (49 grams), thinly sliced crosswise on the diagonal 1 medium chile serrano (24 grams), stemmed and thinly sliced into rings 2 garlic cloves, finely grated 1 teaspoon dried oregano, preferably Mexican 3/4 teaspoon (4 grams) Morton kosher salt, plus more to taste 1/2 teaspoon crushed or ground coriander seeds 8 flour tortillas 6 ounces (170 grams) queso asadero, quesillo, or Monterey Jack cheese, grated In a large skillet over high, heat the oil. Arrange the shrimp in an even layer in the skillet and cook, turning once, until just starting to brown, for about 1 minute per side. Transfer to a medium bowl and set aside. Reduce the heat to medium and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, salt, and coriander, tossing occasionally, until the onion and chile poblano are beginning to brown, for 6 to 8 minutes. Add the tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to the bowl with the shrimp and toss to combine. Taste and season with salt. Wipe the skillet clean with a paper towel. Working with 2 or more tortillas at a time (if you can fit 2 tortillas in your skillet), cook the tortillas until lightly toasted on one side, for 2 to 3 minutes. Flip and add a small mound of cheese in the center of the toasted side. Top with some of the shrimp filling and fold over like a taco. Cook the untoasted side until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.

Shrimp Fried Rice

I most often make shrimp with pasta, but because my youngest son has declared 2022 to be the year that we stir fry more, our every other week shrimp dish was this one, and it was excellent. Do not skip the Yum Yum Sauce--it is easy to throw together and greater than the sum of it's parts. ¼ cup olive oil, plus more as needed 1 pound peeled and deveined medium shrimp, thawed if frozen Salt ½ teaspoon garlic powder 1 medium onion, diced 1 ½ cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans) 6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old ¼ cup soy sauce, or to taste 2 tablespoons unsalted butter 4 large eggs Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed. Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat. Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat. (If you haven’t already made the yum yum sauce, this is the perfect time to do it.) Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp. Yum Yum Sauce 1 teaspoon garlic powder ½ teaspoon sweet paprika 1 tablespoon warm water ½ cup mayonnaise ¼ cup ketchup 2 teaspoons rice vinegar 1 teaspoon toasted sesame oil In a medium bowl, stir together the garlic powder, paprika and warm water. Add the mayonnaise, ketchup, rice vinegar and sesame oil, and season generously with salt. Stir until smooth.

Shrimp Saganaki

My cookbook club is using Yasmin Kahn's Ripe Figs cookbook this month, and I rediscovered a tub of very reasonoable quality fets deep in my spare refridgerator, so I am trying out a few recipes this month. I used home canned tomatoes and Pernod and probably could have cooked the sauce a bit longer, but a very good week night recipe. Traditionally served with pasta but I used rice. 1 pound shrimp some olive oil to saute 1/2 of a medium onion, finely shopped 15-16 ounces pureed tomatoes 3-4 garlic cloves, grated 3 Tbs ouzo 1 teaspoon dried oregano 1 teaspoon sugar pinch of crushed red pepper flakes salt and freshly ground black pepper, to taste 1 handful of chopped fresh parsley 4 ounces feta cheese, crumbled lemons for garnish Season the shrimp on both sides lightly with salt and black pepper. Heat an oven-safe skillet over medium heat and cook the onions about 5-7 minutes or until slightly golden, translucent and soft. Add garlic and warm through for a few seconds. Add tomatoes, sugar, crushed red pepper flakes, black pepper and a little salt. Remember, that the feta is salty, so do not put too much salt in the sauce. Cover the pan with the lid and cook the sauce until it reduces and thickens. About 6-7 minutes. Add the shrimp and ouzo. Cook 2-3 minutes, then sprinkle the feta on top and turn off the heat. Transfer the pan under the broiler and cook about 5 minutes or until the cheese melts, the sauce is bubbly and slightly charred. Garnish with chopped parsley and lemon wedges. Serve with crusty, toasted bread or with rice or pasta.

Shrimp in Purgatory

This dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. Can be served with polenta, rice, or small pasta. 3 tablespoons olive oil 1 yellow or red onion, minced Kosher salt and black pepper 8 garlic cloves, minced 1 teaspoon dried oregano ½ to 1 teaspoon red-pepper flakes, plus more for serving ½ teaspoon fennel seeds 2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish 8 ounces roasted red peppers, drained and chopped (about 1 cup) 1 (14-ounce) can whole or crushed tomatoes 1 to 1 ½ pounds peeled, deveined shrimp 2 scallions, thinly sliced 1 tablespoon capers, drained ½ cup grated Parmesan, plus more for serving Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching. Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors. Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.

Shrimp and Asparagus Stir Fry

This was made in an effort to make both my family members happy. My son wants 2022 to be the year of Asian food, with an emphasis on perfecting the weeknight stir fry, and my spouse wanted to use the first asparagus harvest from our asparagus bed of the spring season. It was easy and delicious--I forgot the add the sugar, which would have been a better balance to the vinegar and dry sherry. 1 lb. shrimp, peeled ½ teaspoon salt 1 teaspoon sugar ⅓ cup dry sherry 2 tablespoons soy sauce 1 tablespoon Asian chili paste 1 teaspoon sherry vinegar 2 teaspoons cornstarch 2 tablespoons vegetable oil 6 garlic cloves, sliced thin 3 large scallions, white parts chopped fine, green parts cut into 1-inch pieces 2 tablespoons grated fresh ginger 1 ½ pounds asparagus, trimmed and cut on bias into 2-inch lengths Combine the salt and shrimp. Combine sugar, sherry, say sauce, chili paste, sherry vinegar, stir together, and add the cornstarch. Heat oil in the wok, add the shrimp and stir fry until near done, about 2 minutes. Remove from pan, add more oil if needed, and stir fry the garlic, just a few seconds to soften, then add asparagus, stir fry 2-3 minutes, add the scallions. Once asparagus done, add shrimp back in and then add the sauce, and stir quickly until it thickens up, and then serve.

Seafood and Vegetable Tempura

This is so good, completely no fault, and easy to do on a weeknight. Never need to go out for this again! You can scale it up for a bigger batch. 5 tbsp. flour 5 tbsp. cornstarch 1 tsp. baking powder ½ tsp. baking soda ½ tsp. fine sea salt ½ cup sparkling water (or more) 1 lb. vegetables and/or shrimp Vegetable oil, for frying ½ cup ponzu sauce 1 tbsp. Thai sweet chili sauce In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth and the consistency of heavy cream. If the batter gets noticeably thicker as it sits, add an ice cube. Stir the cube around in the bowl—don’t wait for it to melt. Cut firm vegetables, such as carrots, potatoes, celery root and pumpkin, into 1/8-inch-thick slices. Cut softer vegetables, such as mushrooms, zucchini, onions and peppers, into 1/4-inch-thick pieces. Peel and devein shrimp. Pat all dry before dipping in the batter. Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan; heat the oil to 350°. Line a plate with a double layer of paper towels. Working in batches, drop each piece into the batter; stir gently to coat. Using chopsticks or a fork, lift the food from the batter, allowing the excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, being sure not to crowd the pan, which will cause the oil temperature to drop, and returning the oil to 350° between batches. Fry, turning occasionally with the chopsticks or fork, until lightly golden on both sides, 1 to 1 1/2 minutes. Using a slotted spoon or strainer, lift the vegetables from the pan, letting the excess oil drip back into the pan. Transfer to paper towels; season with salt. Cover with more paper towels to blot excess oil. In a small bowl, mix the ponzu and Thai sweet chili sauce to serve with the veggie, fish and shrimp tempura.

Pork and Shrimp Rice Noodles

Laura Lee's relatively new cookbook, Coconut and Sambal, is an incredible introduction into the world of Indonesian cooking. I made this with shrimp instead of prawns, ground pork instead of pork belly, and snap peas instead of an Asian green. Delicious! 200 grams skinless, boneless pork belly (cut into lardons) 2 tablespoons light soy sauce 2 tablespoons palm sugar or brown sugar 2 teaspoons ground coriander 120 grams flat rice noodles (5mm thick) or other similar-shaped noodles 2 cloves garlic (peeled and very thinly sliced) 120 grams raw king prawns (deveined and peeled but with tails left intact) 2 duck or hen's eggs 1 large pak choi or any green vegetable of your choice (chopped into small chunks) 2 spring onions (thinly sliced on the diagonal) 50 grams beansprouts coconut oil or sunflower oil (for frying) FOR THE MARINADE 2 tablespoons light soy sauce 2 tablespoons palm sugar or brown sugar 2 teaspoons ground coriander Mix together the marinade ingredients to make a paste, then stir it through the pork lardons and set aside for 15 minutes. In a separate bowl, mix together the soy sauce, sugar and ground coriander and set aside. Place the noodles in a heatproof bowl and pour boiling hot water over them so they are completely covered. Allow to soak for 10 minutes (or follow the packet instructions), then drain and run under cold water. Return the noodles to the bowl and toss with a little of the oil so they do not stick together. Heat 1 tablespoon of oil in a wok or large frying pan over a high heat. When the oil is hot, add the pork lardons and marinade. Move the pork continuously around the pan for a few minutes until cooked through, then remove and set aside. Heat another tablespoon of oil in the pan, then add the garlic and prawns. Cook, stirring continuously, for 2 minutes or until the prawns have just turned pink, then remove from the pan and set aside. Heat another tablespoon of oil in the pan over a high heat, add the noodles and cook for 1 minute, then move everything to one side. Add 1 teaspoon of oil and crack the eggs straight into the empty side of the pan. Leave the eggs to cook for a minute until beginning to set, continue cooking to scramble them, then stir them through the noodles. Return the prawns, garlic and pork lardons to the pan, along with the pak choi, spring onions, beansprouts and prepared sauce. Cook for a further 2 minutes, stirring, until the prawns are cooked through and the pak choi has softened, then serve immediately.

Shrimp Piccata Spaghetti+

My husband has been sending me recipes as he comes upon them in the course of his day, maybe in the hopes that I will make them. I have worked from home for almost a year and a half, which has been an amazing way to transition from a high powered job to a less intense job as I make my way towards retirement, but the sad truth is that while I am able to accomplish all of my work tasks within the confines of the traditional work day, I do not find myself with a lot of time on my hands. The good news about this recipe is that it is easy peasy, requiring less than half an hour from slowly amazzing the ingredients to having the meal on the table. Kosher salt and black pepper 1 pound spaghetti 3 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter 1 medium shallot, finely chopped (1/2 cup) 3 garlic cloves, minced 1 pound cleaned medium shrimp, chopped into 1/2-inch pieces 1 cup thawed frozen peas 2 tablespoons capers, plus 2 tablespoons caper brine 3 tablespoons lemon juice 2 tablespoons chopped parsley, plus more for garnish Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta. While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds. Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat. Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.

Gochugaru Salmon with Crispy Rice

We are working slowly but surely on increasing our Asian food repertoire this year and this was quite a good (and easy) recipe to have with a side of salmon. Highly recommended weeknight dish! 4 skin-on salmon fillets (6 ounces each) Kosher salt (Diamond Crystal) and black pepper 1 tablespoon olive oil 4 cups cooked white rice, preferably leftovers 4 teaspoons gochugaru (see Tip) 2 tablespoons maple syrup 2 tablespoons rice vinegar 2 tablespoons cold unsalted butter, kept whole Sliced cucumbers or pickles, for serving (optional) Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon’s orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat. Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that’s OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful. While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you’d like. Tip