By Dane Feldman
Photos by Dane Feldman.
Okay, before I get into this one too far and get ahead of myself, I have to say that it’s been a long time since I last cooked my shrimp by soaking them in milk and dredging them first. I can’t believe I ever stopped! Some say it’s necessary to soak the shrimp overnight first while others say soaking isn’t required at all.
I’m more privy to the latter camp. Soaking certainly isn’t necessary. If you like shrimp, you’ll like them with any preparation, but soaking them even for just a few minutes adds a juiciness to the shrimp without changing the flavor much.
As for the flavor, this dish is full of it. It’s packed with a dry heat thanks to the cayenne pepper, but it is also a bit sweet from the tomatoes and herbal from the parsley, oregano, and basil.
This one takes a bit more time to prepare than many other Dish + Drink recipes, but it’s well worth the effort.
What you’ll need:
1 1/2 lb shrimp
12 campari tomatoes, cubed
1 pint cherry tomatoes, chopped
3 oz baby bella mushrooms, chopped
1/2 large white onion, chopped
2 tsp garlic, minced
1 1/2 tsp parsley
1 1/2 tsp basil
1 1/2 tsp oregano
1/2 tsp cayenne pepper
1 bay leaf
Juice of 1 lemon
1/2 cup dry white wine
2/3 lb Trader Joe’s Brown Rice & Quinoa Fusilli
Red pepper flakes
Saute the garlic in olive oil before adding the onion. When the onion is translucent, add the mushrooms and tomatoes.
Combine the lemon juice and wine in a measuring glass and mix well.
Then, pour it into the pan with the vegetables. Add the parsley, basil, oregano, bay leaf, cayenne pepper, and some red pepper flakes to the pan and stir to combine. Turn the heat down and let simmer.
Meanwhile, soak the shrimp in milk and dredge them lightly in the flour.
Heat some olive oil in a saute pan and cook the shrimp in batches. When the shrimp are all cooked, set them aside.
Cook the pasta.
When the pasta is cooked and the sauce reduces, combine everything in the pan. Stir and serve in bowls.