Once again the hideous things that demented people do to innocent people threaten to unhinge our souls. The best remedy for me is to cook for those I love….. so today I am making Scott’s favorite dinner. A few years ago he bet me that I could not replicate the stock from Jack’s Shrimp in Newport Beach. It is a secret family recipe that many have tried to duplicate. But have no fear because not only did I make it, I made it better! Well at least my family thinks so. Here is the perfect recipe to fill your home with comforting smells. The hearty broth is best with grilled sourdough bread to mop it up . This dinner is meant to share with people who don’t mind getting their hands dirty while eating and I would uncork a good bottle of Shiraz to drink with it.
Ingredients: Feeds four with big servings.
2 pounds jumbo RAW shrimp in the shell
1/2 cup grapeseed oil
1 stick unsalted butter
1 bottle white wine , such as a dry Riesling
6 cloves of garlic, crushed
1 lemon, sliced into four pieces
4 celery stalks, chopped into 1/4 inch dice
1 onion, chopped into 1/4 inch dice
1-16 ounce can Muir Glen Organic crushed tomatoes
2 cups Pacific Organic Vegetable broth
2 stems of fresh Rosemary, pull the fresh leaves off of the stem. about ! Tablespoon
pinch saffron threads
1 tsp dried thyme
1 tsp ground black pepper
½ tsp cayenne pepper (or to taste)
2 tsp. sweet paprika
2 Tbsp. Worcestershire sauce
Peel the shrimp and remove the dark vein from the spine. set the shells aside and the shrimp aside( in separate bowls). Refrigerate the peeled shrimp.
Heat the oil and butter in a large heavy skillet until the butter has melted. Add the leeks, celery, onion and garlic and sauté on medium heat for 4 to 5 minutes, until the onions are softened. add the shrimp shells and stir to coat with the stock vegetables.
Stir in the thyme, rosemary, black pepper, cayenne pepper, paprika and sauté for another minute or two.Pour in the Worcestershire sauce, two cups of the wine, stock, tomatoes and lemon slices. Simmer for two hours very low.
Strain the broth through a Chinois if you have one or a large strainer to remove the shells and vegetables. Put the broth back into a smaller stockpot and add the saffron threads. Adjust the seasoning to please your taste buds.
I like to add a big pinch of red pepper flakes to spice it up even more.
Twenty minutes before you are ready to eat make a pot of white jasmine rice.
ten minutes before you eat add the raw shrimp to the broth and let them cook through,until they are pink.
In a large bowl serve the shrimp broth over rice, Have soft butter and crusty sourdough bread on the side for dipping.
Inspired by the abundance of my garden, the enthusiastic wag of Rowdy’s tail and an overflowing grateful heart this morning ………
Whatever the seasoning,Whatever the dish, Whatever the occasion, do it Generously and with Love, for that in the end is what the Shared experience of cooking and eating is all about.
Elizabeth Rozin, 20th Century writer ( and eater obviously)
Make your day delicious !
I love beets, especially raw beets that have been pickled or marinated. This last weekend I made a beet and celery root salad with avocados that was a stunner on the plate and delicious to the palate. Most people think you have to roast or boil beets to enjoy them but it just aint so.
Beets come in many colors so if you can find different colors buy them. The Chioggia beet is a stunning magenta and white when you cut into it. Buy them if you find them!
The beets get their zing from this Tangerine & Pomegranate Vinegar Marinade.
In a Large 32 ounce mason jar with a lid combine:
1/2 cup Rice Vinegar
1 cup light EVOO
1/4 c. grated tangerine zest
2 cloves minced garlic
2 minced shallots
1/2 c. crushed pomegranate seeds
course salt and pepper to taste
Pu this all together in the jar and with the lid on give it a good shake and let sit while you prepare the beets.
if you have kitchen gloves wear them while you peel the beets to prevent stained fingers. If you don’t have gloves wash them in warm water and scrub your hands with coarse salt at the same time.
Cut the tops and tails off of the beets close to the root. Using a vegetable peeler, peel the outer tough skin off of the beets. If you have a mandolin slice the beets very thin or carefully cut the beets into thin rounds. Add these to the marinade in the jar and shake to coat them. Place in the refrigerator for 24 hours, shaking it occasionally to re- coat the beets and distribute the marinade evenly over them.
Eat them with sliced avocados and Arugula for a refreshing & gorgeous salad. Toss in some tangerine segments if you have them.
Make these the day before you want to serve them& then freeze the mixture before you blend them to get the best slushy texture.
1 cup frozen Organic Strawberries
2 Tbsp. raw sugar
1 cup coconut water
4 ounces 1800 coconut tequila
juice of two limes
limes for garnish
put the strawberries in the blender and then add the rest of the ingredients, except for the limes.
Pulse the mixture to start out then blend until you get a smooth mixture. Add more coconut water if you need to. Transfer the mixture to a freezer proof container and chill overnight. It will not freeze all of the way because of the alcohol. When you are ready to drink them, place the frozen mixture in the blender and blend to a smooth puree. Pour in your glass and garnish with the lime .. Yummy!
so much better for you than the bottles Margarita mix!!
Wow! I made it.. forty five days of juicing, raw food and an 80/20 diet of raw vs. cooked food.
I expected to have some big mind boggling insights from this but that did not happen. Instead I had little bits revealed over the whole forty days. The biggest revelation was that it is okay for me to “pause”. When I had a desire to eat something not included in my scope of the cleanse I just paused and let it settle for a minute. (BTW I had quite a few pauses). Many peeps have asked where I got the cleanse diet from. It was a compilation of the raw food diet book I have already posted for you, my yoga teacher’s suggestions and my knowledge as a chef. I cut out all processed food, if it came in a package produced in a factory, I did not eat it. I increased my raw food intake significantly and added many fruits that I had stayed away from before, carrots too! By cutting out all Cow dairy products and only ingesting a very limited amount of sheep or goat cheese I believe I really go to the root of some intestinal problems I had. Cow milk is so much harder for the body to digest than the other milks…but by far my biggest truth was this, nothing is impossible….. nothing!
This was not about weight loss for me this time, although most people assume that. This was about testing myself and adding the discipline to the rest of my habits. I have had some great changes in my body and mind from this cleanse and I encourage anyone who is stuck either physically or mentally, to see where you can make small changes to help yourself. No one person will ever care more for you than you.. That is a fact. God gave us one house to live in and the Spring cleaning I did in my body has made me feel lighter, more energetic and more connected to my whole self. You can’t practice yoga and not engage the mind, body & your soul. It would not be Yoga in the true sense of the practice, at least not my Ashtanga Practice.
I leave you with one last thought from Thich Nhat Hanh ” Enlightenment, Peace and Joy will not be granted by someone else, the well is within us.”
Enjoy yourself today and if it is Easter vacation week for you go out and do something fun!!