Month: June 2018

Pickled Shrimp and Veggies

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, The Parties, The Recipes2 Comments

My bookshelves are filled with books, mostly cookbooks. It’s a good problem. I am obsessed with all types of cookbooks—old and new. When I want to try a new recipe, I go to my shelves and pull out a stack and start looking. No matter how many times I have looked at each of them, I always see a recipe I’ve never noticed before.

Pickled shrimp is a classic recipe that has been around for a long time. When I ran across Frank Stitt’s recipe from his first cookbook, Southern Table, I knew his recipe would be foolproof—his restaurant Highlands Bar and Grill did just win the James Beard’s Award for Most Outstanding Restaurant! That is good enough for me.

Here’s the cover of the book. If you don’t have one, I highly recommend. highlandsbarandgrill.com
This shrimp cooking process and marinade are inspired and adapted from Frank Stitt’s recipe. I added my own twist by adding capers, plus extra vegetables and seasonings.

I followed Frank’s shrimp cooking technique for this recipe, WELL ALMOST! I misread the instructions, which I do A LOT, and peeled the shrimp before I boiled them. So, FYI, if you are in a hurry and want to buy your shrimp peeled and ready to go, the recipe WILL work both ways. But, when in doubt, go with the professional chef and James Beard Award winner’s recommendations.

Cooking the Shrimp

In a large pot filled with water, combine 1 onion, quartered, 1 celery stalk, cut into 3 to 4 large pieces, 1 lemon, sliced, and several parsley sprigs. Bring to a boil and simmer for 15 to 20 minutes.

Add a tablespoon of salt, and shrimp. Allow the water to return to a simmer and then remove from the heat. The shrimp will turn pink. Drain and peel (if you have not already done that!). Set aside while preparing the ingredients and making the marinade.

The Ingredients

2 ½ pounds cooked medium-size shrimp, peeled

2 lemons, thinly sliced

½ red onion, sliced

1 fennel bulb, sliced

1 bell pepper, cut into bite-size pieces

5 to 6 pieces of fresh okra, cut in half lengthwise (look for smaller ones)

2 small pickling cucumbers, sliced

2 jalapeños, sliced (do not remove seeds)

1 carrot, peeled and sliced

4 tablespoons capers

6 garlic cloves, thinly sliced

12 to 14 bay leaves (I use fresh)

The Marinade

1 ¾ cups olive oil

1 cup white wine vinegar

½ cup fresh lemon juice

2 teaspoons celery seeds

2 teaspoons mustard seeds

1 teaspoon fennel seeds

1 teaspoon ground white pepper

1 teaspoon coriander seeds

1 teaspoon red pepper flakes

Once the shrimp is cooked, then it’s playtime!

Be creative… jalapeños, peppers, carrots, cucumbers, red onion, okra, …etc.

 

A handful of fresh okra adds a southern twist to this tasty appetizer.
I prefer using a red onion instead of yellow. I guess it’s the artist in me that likes that extra pop of color!
You can use all of one bell pepper or part of several different colored ones. Your call!
And, if you don’t have a bay leaf tree, go get one today. It will be the best $15 you have ever spent. The leaves are spectacular in the fresh form.
Now for the final step. Pack the shrimp and veggies tightly in a jar or jars, then pour the marinade over to cover. Place in the refrigerator for at least 24 hours. It will keep for several days. This recipe makes about 8 cups and can easily be doubled or halved for any size crowd.
When ready to serve, simply pour the entire jar into a shallow, attractive bowl. Serve with toothpicks. (When divided into smaller, pint-size jars, this appetizer would make a wonderful gift during the holidays or anytime!)

The Tail Discussion (I’ve saved this for last.)

I know it’s proper and chef-like to leave the tails on shrimp. But let’s be honest, folks; they get in the way! So I prefer to remove them in 99% of all shrimp dishes. The fact is, I’m the one that cleans up during and after a party, and I’d rather not pick up shrimp tails on cocktail napkins all night long. So there you have it. Tails off, please.

The Toothpick Trick

I always love when I learn a new trick. Last weekend I took this recipe to the mountains. While I was choosing a serving bowl, my gracious host cut a lemon in half for the discarded toothpicks. It was such a great idea that I felt like sharing it.

Have a great week and stay cool!

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

The Making of a Party

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book, The Parties7 Comments

“Have a vision.”

Well in advance, begin gathering the party supplies. You probably have more than you think sitting around your house. Get a pile going. It will be a motivating source of excitement.

“Look around.”

Anything can be anything. Three palettes found in a discard pile make the perfect height and size for a coffee table for a large sitting area. Palette Tip: the cute blue ones are about 5 times as heavy, so plan accordingly.

“Redecorate.”

Rearrange what you already own. Like for instance, I moved my outdoor furniture from the covered porch to the middle of the yard, which opened up a new spot to dine.

“Google everything.”

These adorable Moroccan paper plates from Amazon sat neatly on my wooden chargers. Instead of water glasses, I purchased La Croix sparkling water in cans that matched the tablecloth. No one even noticed they didn’t have a water glass and were eating on paper plates. The cleanup was a piece of cake.

“Keep the food nearby.”

When eating outdoors, try to keep the dining area as close to the food as possible. You want everyone to easily be able to access seconds and thirds!

“Beg, borrow, and steal.”

Ask friends and family for anything you might need. Don’t be afraid to mix-and-match. An assortment of Moscow mule mugs are far more interesting than a matching set. And, yes, I used paper straws.

“Cutting rights.”

Keep your eyes peeled when driving around town and take note of the houses with abundant flowering hedges. Ask before cutting and always leave a small gift or thank-you note to show your appreciation.

“Simplify the appetizers.”

When cooking an entire meal for a crowd, don’t wear yourself out making a ton of appetizers. Like I mention in my book, Leslie’s Party Diaries, the Ritz-Carlton Trio is always a hit. Simply fill a 3-way container with any nibbles you have in the pantry.

“Prep so you can play.”

I always prep everything possible a day or two ahead. This tip is a game changer.

“Stay on point.”

Stick with your theme from start to finish, like this spectacular Moroccan wedding cake made by Olexa’s Catering and Cakes, olexas.com

“Dress the part.”

Plan ahead if you are the guest of honor. Make all alterations and have your outfit and accessories ready to go.

“The parting gift.”

Clearance shelves almost always have a prize or two. It’s my first stop when looking for party favors. These little vases from west elm doubled as the centerpiece too. westelm.com

“The reward.”

And finally, always allow a few minutes to enjoy all your hard work after a party. This may be my favorite coffee spot around the house.

For all of the recipes from the Moroccan birthday dinner, go to Moroccan Made Easy a past post from February 28, 2018. (or click on the red type above)

Now it’s your turn to start planning your own party. You will be surprised how rewarding and fun it will be.

Also, I love to brainstorm about parties. So, if you need any help, just ask! Have a great weekend. Leslie

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com