Knit Together

Let one who wants to move and convince others, first be convinced and moved themselves. If a person speaks with genuine earnestness the thoughts, the emotion and the actual condition of their own heart, others will listen because we all are knit together.
--Thomas Carlyle

Monday, December 04, 2006

Fast and Tasty

I made a tasty shrimp dish from Fish: the Complete Guide to Buying and Cooking by Mark Bittman.

Roast Shrimp with Orange and Tarragon
Makes 4 servings
Time: 20 minutes

3 Tbsp. flavorful olive oil
4 sprigs of fresh tarragon or 1/2 tsp. dried
1 to 1.5 pounds large shrimp, peeled (I used Trader Joe's frozen)
1/2 cup fresh orange juice
Zest of 1 orange, finely minced
Salt and freshly ground pepper to taste

Preheat the oven to 450F. When it is hot, warm 2 Tbsp. of the olive oil in a baking pan on top of the stove, then add the tarragon; put into the oven until the tarragon begins to sizzle. Add the shrimp, then sprinkle with the orange juice and zest, salt, pepper, and the remaining olive oil. Roast until the shrimp turns pink, about 10 minutes.

You can also use crayfish or scallops in this recipe.

I served this with garlic and olive oil couscous and fresh steamed broccoli.


  • At 3:31 PM, Blogger Anna said…

    Mark Bittman's recipes are alway good, and this one sounds delicious! I like his shrimp a la plancha too (from the minimalist cooks dinner). Really it's a scallop recipe, but good scallops are so hard to find inland, that I always use the shrimp.

    Have you seen the Shrine to Hestia website that's hosted at virtualave? It's lovely.


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