Friday, September 21, 2012

The Hawthornes Collaborate On Lunch. Salad And Shrimp With a Dijon Dill Cream Sauce.

 The Hawthornes picked up another 10 pounds of shrimp
at Billy's Seafood a few days ago.
Besides, I needed to talk to Judy
and find out who Billy pissed off.
For those of you not in the know,
Billy also owns TJ's convenience store.
 Today for lunch,
Mr. Hawthorne is sauteing shrimp
and preparing a salad and dressing.

My efforts going into our meal 
consist solely of preparing a shrimp sauce
which, by the way, got high praise from Mr. Hawthorne.

3/4 pound shrimp, peeled and deveined
Heat 1 TB butter and 1 TB olive oil.
(I use Bertolli Extra Light.)
When butter sizzles,
add in the shrimp.
Quickly cook, stirring for about 1 minute, 30-45 seconds.
Remove from pan
and leave uncovered.
You'll be heating these up later
when you add them to the sauce.

Dijon Dill Cream Sauce
1 cup chicken broth
1 cup white wine
1 cup heavy cream
1 tsp Dijon mustard
juice of one lemon
tsp grated lime zest
tsp grated lemon zest
scant 1/2 tsp cayenne flakes
tsp black pepper, freshly ground
1 tsp minced onion flakes
3 pats butter
Handful of fresh dill, chopped
Mix all ingredients except butter and dill.
Bring to a boil, reduce to simmer.
Simmer until thickened and reduced by half.
Add in butter pats, one at a time,
whisking after each addition.
Add in dill and shrimp.
Cook about 30 seconds 
until the shrimp is heated through.

Here are the step by steps:
Mr. Hawthorne heated his pan over medium-high
and added a tablespoon each, or thereabouts,
unsalted butter and Bertolli Extra Light Olive Oil.

 When the butter sizzles,
add in the shrimp.

 Mr. Hawthorne likes to show off
his mad flipping skilz.
 Just short of two minutes,
remove shrimp from pan,
leaving uncovered,
while you make the sauce.

 I added in about a cup of chicken stock.

 About that much white wine.

 Stir in a teaspoon of Dijon mustard.

 Add in a little grated lime and lemon zest.

 Juice of one lemon.

 Around about a cup of heavy cream.

A scant 1/2 teaspoon of cayenne
and a teaspoon of minced onion flakes.

 Give it a few grinds of black pepper
and add in the cayenne and onion.

Let this mixture barely simmer,
stirring occasionally,
until thickened and reduced by half.

While the cream mixture was reducing,
we ate our salads.

 Lettuce greens, julienned carrots, ham,
sliced cucumber, and sliced onions.

 That's lobster salad in the front.
 Mr. Hawthorne made it.

Lobster Salad:
 Lobster meat
 Mr. Hawthorne's homemade basil mayonnaise,
chopped celery

 I decided to add some fresh dill and basil over top.

More lobster salad.

 Chopped tomatoes.

  Mr. Hawthorne's Basil Dressing:
 (Makes enough for 2 salads.) 

2 TB homemade basil mayonnaise
1 TB sour cream
1 tsp yum yum sauce
1/2 tsp onion powder
1/2 tsp granulated garlic
1 tsp rice vinegar
salt to taste

By the time our salad course was finished,
my sauce had thickened, reduced,
and deepened in color and flavors.
 Stir, scraping the goody bits on the sides back into the sauce.

 Next, add in 3 pats of butter,
one at a time,
stirring after each to incorporate.

 Chopped fresh dill.
 Add in the shrimp,
and cook about 30 seconds just to heat through.

Stir to coat.

 I served mine on a bed of rice.
No white for Mr. Hawthorne.

 Those are dill flowers at the top.

Mr. Hawthorne loved my sauce.

He called it "original.
I never tasted anything like it before.
I can see it would be great with baked white fish.
It's right up there with cocktail and tartar sauce.
It's an 'over and over sauce.' "

High praise indeed.

1 comment:

Kathy said...

It looks scrumptious. Alas, this lover of sauces now lives with a non-lover of sauces.