This is summer finger food — a big pile of shrimp that you peel and eat with your fingers only needs lots of napkins. Shrimp stay juicier when grilled in their shells, and the short marinating time heightens their character. Serve them hot, warm, or lightly chilled with Cucumber Stick Salad.
Here is a remarkable dish that comes together in minutes yet still looks and tastes so elegant it's appropriate for serving at the fanciest dinner party you can imagine.
Often improvisations are fueled by memories of dishes past; they're attempts to recreate a singular set of flavors or a dish's particular pleasure. When I found myself yearning for two classic fish dishes I used to eat in France years ago, I made an amalgam of the two, to capture the crispiness of goujonettes—fillets of sole cut into strips, dusted with flour, and deep-fried, and the comforting delicate butteriness of sole meuniére—whole or fillets, flour-dusted and panfried in butter.
Ingredients
This salad epitomizes the Vietnamese love of contrasting flavors and textures.
Over the many years that I've cooked with shiso I've discovered it's the perfect counterpoint to fresh crabmeat.
In this brasserie's simple and fabulous choucroute, the slab bacon gives some of the smokiness and fattiness of a classic choucroute garnie to a salmon version.
Note: We found that 1 green chile was enough, but add more if you like things fiery.
This is the basic, classic Chinese preparation for any live seafood, and it always is a hit, underscoring the prawns' natural sweetness. Most seafood sellers will package spot prawns to stay alive for several hours. If you get a few with roe attached, consider yourself lucky; it is a delicacy.