Tuesday, June 7, 2011

Two Recipes from Jeanne: Shrimp with Ginger Herb Butter and Steak with Chimichurri Sauce


School ended here last week and the exodus out of Taipei for the summer has already started, and like every year there are friends who move on to other locations. Over the weekend we had one last dinner party before good friends move on to Korea. I was looking to make some new dishes that would be easy to prepare and different. As usual I go to epicurious.com to look for interesting ideas. I found 2 that I made over the weekend and were excellent!

Here's the first: 

Shrimp with Ginger Herb Butter

6 tablespoons (3/4 stick) butter, room temperature
1/4 cup (packed) chopped fresh cilantro
3 garlic cloves, minced
2 tablespoons chopped fresh chives
2 teaspoons minced peeled fresh ginger
2 teaspoons oriental sesame oil
24 uncooked large shrimp, peeled, deveined
Lime wedges


Preheat broiler. Mix first 6 ingredients in small bowl until well blended; season to taste with salt and pepper. Brush 13x9x2-inch metal pan with some of seasoned butter. Arrange shrimp in single layer in prepared pan; sprinkle lightly with salt and pepper. Spread all of butter mixture over shrimp, dividing equally. Broil shrimp just until opaque in center, about 2 minutes. Transfer shrimp to plates. Spoon butter from pan over shrimp. Serve with lime wedges.

Second was Flank Steak with Chimichurri sauce. I couldn’t find a flank steak, so I used boneless rib eye steaks. This is one we will have to try this summer. So easy to make and soooooo good!

Flank Steak with Chimichurri Sauce
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne

Preheat broiler.

Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.

Holding a knife at a 45-degree angle, thinly slice steak. Serve with sauce.




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