Mark and Nancy Together Again

Wine: Domaine de Piaugier Gigondas 2004

We had been to Campanile and had some left over Steak. In addition we had been to Mozza and has some leftover Chopped Salad. It was only natural to put them together as an appetizer.

We had seen two interesting recipes for slow cooked seafood. Previously we make the Slow Cooked Salmon. Now it was time to make the Slow Poached Shirmp. It was very easy to make. After a cleaned and de-veined the shrimp they are put in a plastic baggie and dropped in boiling water. The only addition we would make to the recipe would be to put some sliced garlic in the bag. It is a great and simple recipe.

We served the Risotto we made from the Vignole as a side.

We had been to a new new bakery called Milk. We brought home some small chocolate candy that we had for desert. They were very rich.

Slow-Poached Shrimp
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Total time: 15 minutes

Servings: 4

Note: This method is based on a recipe from "Small Bites, Big Nights" by Govind Armstrong.

1 pound medium (26 to 30) shrimp, peeled and deveined

1 tablespoon chopped fresh dill or other herb (or 1 teaspoon fennel seeds)

1/2 teaspoon sea salt

Freshly ground white pepper to taste

4 tablespoons ( 1/2 stick) unsalted butter, cut into 4 slices

2 cups cooked rice (such as basmati; follow cooking instructions on the package)

1. Bring a large pot of water to 150 degrees, just below a simmer.

2. Pat the shrimp completely dry. Place in a bowl and toss with the dill, salt and pepper until the seasonings are well dispersed. Transfer to a quart-size resealable freezer bag. Add the butter. Fold the bag over to force out as much air as possible, then seal.

3. Check the temperature of the water with an instant-read thermometer. Lay the bag into the water and cook 5 minutes, then turn the bag over and continue cooking until all the shrimp are just pink, 3 to 7 minutes longer. Turn out into a shallow bowl. Serve over rice.