experiments with shrimp & potatoes

wine by candlelight

shrimp and potatoes

This was our first month as members of the local wine shop’s special wine club, and we had two bottles of beautiful-looking tempranillo calling out to be drunk as a result. I spent a couple of weeks unable to drink wine due to various medications I was on – not fun – but I am finally getting better. So this week, more or less drug-free, I was finally able to taste them. We had one dinner (roast pork and yams) where we opened both bottles and tasted them side-by-side, then planned meals to suit each for the following two nights. This first bottle, Mapema from Argentina, gave me a strong hankering for romesco sauce – which we happened to have some of in the freezer.

saucing broiled shrimp

One of our favorite dishes from last summer was the grilled shrimp recipe from a 2006 issue of Cook’s Illustrated – we made it over and over again, and were very sad to see it go with the end of grilling season. J wanted to try it with the broiler to see if it could be had in the off season. In the original recipe, the shrimp are grilled until partially cooked, then finished in a warm sauce, so we figured it should adapt fine. Continue reading