My F&W
quick save (...)
Hastings-Style Shrimp
© Stephanie Meyer

Hastings-Style Shrimp

  • ACTIVE: 20 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST

Andrew Zimmern’s Kitchen Adventures

OK, so I was with Hot and Hot Fish Club’s amazing chef Chris Hastings, standing in his Birmingham, Alabama, restaurant kitchen and eating my way through his mise en place about an hour before service. He hated me. But before I left, he fed me some shrimp and grits, and the shrimp were some of the most miraculous I have ever had. So I started quizzing him. He freely told me that while fresh Gulf shrimp, just hours out of water, help immensely, it’s the cooking technique that results in their perfect flavor and sinful texture. I can’t even begin to tell you how good these are. Anyway, I adapted his trick and, inspired by some local cress I had eaten in a salad dish earlier that day with him, I created this riff on his dish. That man is a genius, truly. —Andrew Zimmern

  1. 4 tablespoons unsalted butter
  2. 3 shallots, minced (1/2 cup)
  3. 1 pound large shrimp, preferably head-on, shelled and deveined
  4. Salt
  5. 2 tablespoons minced parsley
  6. 1/4 cup dry white wine
  7. 1 bunch watercress—thick stems discarded, the rest coarsely chopped (2 cups)
  1. In a large skillet, melt the butter with the shallots over low heat. Season the shrimp with salt and arrange them in the skillet in one layer. Cook over very low heat for 10 minutes. Turn the shrimp, sprinkle with the parsley and cook until pink and curled and just white throughout, 8 to 10 minutes longer; you’re essentially butter-poaching the shrimp. Transfer the shrimp to a plate.
  2. Add the wine to the skillet and simmer until the sauce is slightly thickened, about 1 minute. Stir in the watercress and season with salt. Toss just until wilted. Transfer the watercress to a platter and top with the shrimp and any pan juices.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.