Spur-of the-moment weekend meals are a great way to catch up with old friends before facing the chaos of the coming week. So when two of my favorites called from Sonoma, I invited them for dinner on their way home to the city. I wanted super simple food packed with the flavors of the season and ready to go when they arrived. That way, I could join in the fun rather than being stuck fussing with the food.
Let’s face it, kitchens are like ovens with the summer heat, so I headed outdoors to the garden and prepared my trusty grill. Rooting through the freezer, I found a large bag of shrimp from Trader Joe’s that was perfect for my spicy, marinated Mexican shrimp. I reached for some gorgeous fresh produce on hand from the farmer’s market and a few pantry items, and dinner was on its way.
The marinade and dipping sauce is ridiculously simple. Start with a few chipotle chiles in adobo sauce (from a can), add tomato juice and blitz in a blender. Done. The heat is controlled by the ratio of chiles to juice. While I prefer two or three chiles, go ahead and blow out your eyeballs with the entire can if you want. But don’t say I didn’t warn you.
The sauce is intensely flavored so I pair the shrimp with an equally flavorful black bean and sweet corn salad with roasted peppers, tomatoes, onions, chiles and cilantro. A simple lime dressing provides plenty of zest. Temper it all with a pot of Basmati rice with colorful shards of orange carrot.
When my friends arrived at sunset, I guided them to the garden where the sizzling grill and crickets competed for attention. Soon the air was filled with happy conversation, laughter and the smacking sounds of lusty eaters. I slipped away to organize dessert; chilled, sweet watermelon—simple summer goodness. I cut the melon into bite-sized pieces, spritzed them with fresh lime juice, and piled the brilliant pink cubes into pretty, pretty long-stemmed glasses. A very cool ending to a perfect warm evening.
How to Buy, Store, and Clean Shrimp
Shrimp is extremely perishable and typically frozen at sea before fishermen transport their catches to the mainland. Local markets sell both frozen and thawed by size and number per pound. Commercial names may vary slightly, but the numbers are fairly standard.
Extra or super colossal 10 per pound
Colossal 12
Colossal 15
Extra jumbo 16–20
Jumbo 21–25
Extra large 26–30
Large 31–35
Medium large 36–40
Medium 41–50
Small 51–60
Extra small 61–70
Unless you’re buying it frozen, purchase shrimp on the day you plan to cook.
Storing and Thawing Shrimp
Keep frozen shrimp in the freezer until you’re ready to use it. To thaw, place the shrimp in a colander and run cold water over them just until no longer frozen. Never let them soak in water, or you’ll lose significant flavor. For safety and quality, never defrost the shrimp at room temperature or in a microwave.
If you purchased thawed shrimp at the market, place them in a bowl set over a larger bowl filled with ice before refrigerating. (Most refrigerators are not cold enough on their own to keep shrimp in peak condition.) Store for 24 hours or less.
Cleaning Shrimp
Larger shrimp have dark black “veins” (actually the shrimp’s digestive tract) on their backs that should be removed. The veins are gritty, and can ruin the eating experience with a dirty taste. Deveining is easy but time consuming. If you’re in a hurry, consider purchasing pre-deveined shrimp from your fish monger. If you’re cleaning them yourself, here’s how:
1. If the shrimp still has its head on, grasp firmly and snap it off. Pull back the legs and shell to remove them.
2. Slip off the tail, if desired. (You may leave this on for certain recipes.)
3. Use a small, sharp knife to make a shallow cut along the back edge of the shrimp, exposing the dark “vein.”
4. Scrape out the vein with the tip of your knife. This is most easily accomplished while holding the shrimp under fast-running water.
5. Pat the shrimp dry and proceed with your recipe or store as directed above.
Print out my recipes for your convenience.
