Cast Iron Garlic Shrimp:
On the heels of months of what can be described as “absurd and insane corporate normalcy,” immediately followed with weekly comfort food indulgences, this long holiday weekend has been inspired to get creative with food to bring much needed solace. The Spanish influence here from movie night – “The Rum Diary” – and equally appropriate by design, an excuse to use the new cast iron serving dishes V found at a cooking class.
SECRET INGREDIENT: smoky salt from Artisan Salt Co and splash of lobster base
Spicy Spanish Empanadas
- 1 lb spicy chicken sausage, casings removed and crumbled
- 1 onion, chopped
- 2 garlic gloves, chopped
- 1 cup potato, chopped, tiny cubes
- 1 tbl cumin
- 1 tbl oregano
- 1 tbl Spanish paprika
- 1 tsp cayenne
- 1 tbl tomato paste
- Salt and cracked pepper
- ½ cup green olives, chopped
- ½ cup white wine
- ½ tsp nutmeg
- ½ cup parsley
- 2 scallions, chopped
- ½ cup cream cheese, cut into tsp pieces
- Empanada dough (+1 tbsp white vinegar)
Cast Iron Garlic Shrimp
- 1 large shallot, finely chopped
- 4 garlic cloves, finely chopped
- 1 lb large shrimp
- ½ lb jumbo gulf shrimp
- 1 tbl butter
- 1 cup sherry
- ¼ cup parsley, chopped
- smoky salt
- cracked pepper
- lobster base (fresh stock into hot cast iron dishes just before serving)
-- Weather When Posted --
- Temperature: 39°F;
- Humidity: 41%;
- Heat Index: 39°F;
- Wind Chill: 30°F;
- Pressure: 29.67 in.;