Information
Notes
At a conference of women chefs in Mexico City, I tasted a perfect shrimp dish prepared by Monique Andrée Barbeau, the chef of Fullers in Seattle. The shrimp were saturated with flavor, but still mysteriously tender. The trick, she explained, was to first simmer aromatic ingredients in oil, then to cook the shrimp over low heat, all the while keeping them completely submerged in the flavored oil. In this recipe, fennel, hot red pepper flakes, oregano, garlic, and lemon zest create the first level of flavor, followed by a long simmer of artichoke quarters. Only then do the shrimp enter the pan for their own slow cooking.
Ingredients
- 2 cups extra virgin olive oil
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- ½ teaspoon hot red pepper flakes
- 4 garlic cloves, chopped
- 1 medium onion, chopped into ½-inch dice
- Grated zest of 1 lemon
- Kosher salt
- 3 large artichokes, trimmed (see Notes), cut into quarters, chokes removed, and rubbed with a lemon half
- 1 pound medium shrimp (20 to 25), peeled and deveined
- 2 tablespoons freshly squeezed lemon juice
- ½ pound penne
- 3 tablespoons chopped fresh mint, plus 4 sprigs for garnish
- 3 tablespoons chopped fresh oregano
- 6 ounces feta, crumbled into large pieces
Directions
1. Combine the olive oil, coriander seeds, fennel seeds, oregano, red pepper flakes, garlic, onion, and lemon zest in a large sauté pan. Season generously with salt. Bring to a simmer and cook for 10 minutes, so the seasonings flavor the oil.
2. Add the artichokes, lower the heat if necessary (the oil should be barely bubbling), and cook until tender, 20 to 30 minutes. Use a slotted spoon to transfer the artichokes to a bowl.
3. Add the shrimp to the oil and cook at the same low simmer, turning once, until done, about 10 minutes.
4. Remove the shrimp from the oil and let cool on a plate. Pour off 1 cup of the oil from the pan, strain, and refrigerate for another use. (The oil is delicious and can be used in vinaigrettes or for sautéing another dish.) Leave the pan over low heat.
5. As soon as they’re cool enough to handle, remove the leaves from the artichokes and save for another use. Chop the artichoke hearts and stems into 1-inch pieces and return to the bowl. Add the shrimp and toss with the lemon juice.
6. Meanwhile, bring a large pot of water to a boil and season with salt. Add the penne and stir constantly until the water returns to a boil. Cook until the pasta is tender but still offers some resistance when you bite into it, about 10 minutes. Before draining the pasta, use a measuring cup to scoop out ¼ cup of the pasta water; reserve. Drain the pasta in a colander and add to the sauté pan with the oil.
7. Add the artichokes, shrimp, herbs, and feta and toss until heated through. Taste for seasoning. Depending on the saltiness of the feta, it may not be necessary to add additional salt. If the pasta seems too dry, add some of the reserved pasta water as needed.
8. Divide among four warm bowls. Garnish each portion with a sprig of mint and serve.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving.