Sticking with the summer theme of light fresh flavors, these two back-to-back recipes from the July issue of Food & Wine seemed like they’d go well together. Made for a lovely evening of food and wine and the company of one of our favorite people in the world.
Masala Fried Shrimp
- 2 teaspoons fresh lemon juice, plus lemon wedges for serving
- 1 serrano chile, minced
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon ground coriander
- 1 pound shelled and deveined medium shrimp
- 1 tablespoon canola oil
- 1/2 teaspoon cumin seeds
- Kosher salt
- 2 scallions, chopped
- 1/4 cup chopped cilantro
- In a bowl, combine the lemon juice, serrano, garam masala, cayenne, turmeric, mustard powder and coriander. Add the shrimp and toss to coat.
- In a large nonstick skillet, heat the oil. Add the cumin seeds and cook over moderate heat, stirring, until deeply golden, 1 to 2 minutes. Add the shrimp, season with salt and cook, stirring occasionally, until curled and white throughout, about 2 minutes. Stir in the scallions and cilantro. Transfer the shrimp to plates and serve with lemon wedges.
Just a note, I got a particularly hot serrano at the store so I cut the amount by half. I also mixed some fat-free Greek yogurt with Vindaloo spices, some lemon juice and salt and pepper and served it on the side.
Chilled Zucchini Soup
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, thinly sliced
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds zucchini, halved lengthwise and sliced 1/4 inch thick
- 2/3 cup vegetable stock or low-sodium broth
- Julienned raw zucchini, for garnish
- In a large saucepan, melt the butter in the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes. Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Working in 2 batches, puree the soup in a blender until it’s silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.