When looking for recipes, I often bypass my cookbook shelf and go straight to food blogs. While that usually proves to be a great option, I still have so many great, under-utilized cookbooks sitting on a shelf in the dining room, collecting dust. So, last night I cracked the spine on one and cooked an outstanding meal in all of about 10 minutes. Considering the source is a cookbook from a brewery, this meal perfectly pairs with a strong Belgian ale, but I bet a cold glass of white wine or rosé would be great, too. I hope you enjoy this perfectly quick summer meal as much as we did!
For the Green Beans
8 ounces Fresh Green Beans
Salt and Pepper, to taste
Set a seamer basket into a small saucepan and fill with water to just below the level of the steamer. Bring the water to a boil, add the green beans, and steam for about 6 minutes, or until the green beans are tender to your liking. Remove from the saucepan and season with salt and pepper.
For the Shrimp
1 tablespoon Grapeseed Oil
1/4 cup Yellow Onion, small dice
1/2 cup Peppadew Peppers, thinly sliced
1/4 cup Peppadew Liquid (from the jar)
12 ounces Shrimp (26/30 size), peeled and deveined (I used 10 31-40 size, which shrunk)
1/2 teaspoon Fresh Thyme, finely chopped
1 tablespoon Fresh Parsley, chopped
Add the grape seed oil to a skillet over medium-high heat. Add the onions and garlic and sauté for 1 minute, then add the peppers and sauté for another minute. Add the shrimp and cook for about 2 minutes per side, then add the peppadew liquid and bring to a boil. Boil for about 1 minute, until the shrimp have finished cooking. Turn off the heat and toss with chopped thyme and parsley. Place a handful of green beans on a plate and top with the shrimp mixture.
SOURCE: Allagash: The Cookbook