{"id":6147,"date":"2015-11-23T01:55:58","date_gmt":"2015-11-23T01:55:58","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6147"},"modified":"2015-11-23T01:55:58","modified_gmt":"2015-11-23T01:55:58","slug":"grilled-shrimp-lemon-oregano-smoked-eel-pasta-primi","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6147","title":{"rendered":"grilled shrimp, lemon, oregano; smoked eel pasta primi"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/grilled_shrimp_lemon_oregano.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6152\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/grilled_shrimp_lemon_oregano.jpg\" alt=\"grilled_shrimp_lemon_oregano\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>minimal, ungenerous? but it took so long to eat that\u00a0it still\u00a0felt\u00a0like enough<\/p>\n<p>&nbsp;<\/p>\n<p>There was also a primi,\u00a0so the relatively small\u00a0<em>secondo <\/em>seen\u00a0in the image above would probably have\u00a0felt like\u00a0enough for a satisfying dinner\u00a0even if we\u00a0hadn&#8217;t spent a lot of time peeling\u00a0those five or six fresh shrimp. \u00a0Grilling with the shells however, even <em>pan<\/em> grilling, is important for\u00a0realizing the full\u00a0taste of some\u00a0wonderful fresh decapods.<\/p>\n<p>I arrived at the Greenmarket just in time to grab\u00a0the last of <a href=\"http:\/\/www.chronogram.com\/hudsonvalley\/a-little-shellfish\/Content?oid=2332271\">Jean Claude&#8217;s shrimp<\/a>\u00a0on Friday. \u00a0Since they\u00a0weighed in at somewhat less than what I would have preferred, I\u00a0just added a first course to\u00a0our\u00a0dinner; \u00a0this one could not have been easier to prepare, and it featured another great\u00a0sea creature.<\/p>\n<ul>\n<li>less than half a pound of\u00a0fresh whole Hudson Valley <a href=\"http:\/\/www.ecoshrimpgarden.com\/\">ECO<\/a> shrimp, cut all of the way up the middle of their backs with a small kitchen shears (but still retaining the shells, as well as the heads and the tails), tossed with <em>perhaps only two thirds\u00a0<\/em>of a\u00a0dressing\u00a0consisting of 1\u00a0large garlic clove\u00a0from Northshire Farm mashed in a mortar along with a fourth of a teaspoon of salt and mixed with 2 tablespoons of lemon juice,\u00a0ground black pepper, and most of one not-so-hot Cayenne thin red pepper from Oak Grove Plantation, finely-chopped, then one fourth of a cup of olive oil poured into the blend in a slow stream, while stirring, to emulsify it, and almost 2 teaspoons of super-pungent\u00a0dried Italian oregano from Buon Italia\u00a0added at the end, and left to marinate for less than 15 minutes; one lemon, cut into segments, lightly brushed with a little of the dressing, pan grilled until grill marks appear, and transferred to plates, immediately replaced on the pan by the shrimp, turned once, for about 4 minutes, or\u00a0until cooked,\u00a0served with the remaining dressing<\/li>\n<li>husk cherries\u00a0from Norwich Meadows Farm, tossed with a handful of torn delicious &#8216;wild\u2019 arugula from Lani\u2019s Farm, dressed together with good olive oil, a drizzle of organic lemon, salt, and pepper, served in a bowl on the side [note; once again I forgot top halve the little fruits, which made picking them up about as tedious as removing the shells from the shrimp]<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/smoked_eel_pasta_remaining1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-6161\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2015\/11\/smoked_eel_pasta_remaining1.jpg\" alt=\"smoked_eel_pasta_remaining\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>Before the shrimp we enjoyed a primi which was\u00a0simply\u00a0what had remained from the main course of a meal we had a few days earlier.<\/p>\n<ul>\n<li>two cazuelas holding a small amount of the\u00a0smoked eel pasta <a href=\"http:\/\/food.hoggardwagner.org\/2015\/11\/17\/spaghettini-with-smoked-eel-garlic-chili-pangrattato\/\">served last Sunday<\/a>, a little reserved pasta water stirred in, slipped into a 350\u00ba oven for about ten minutes, drizzled with olive oil, and sprinkled with a crunchy pangratatto<\/li>\n<li>the wine was an Italian (Marche) white,\u00a0<a href=\"http:\/\/flatiron-wines.com\/le-salse-verdicchio-di-matelica-2014.html\">Le Salse Verdicchio di Matelica 2014<\/a><\/li>\n<li><span style=\"line-height: 1.55;\">the music was <\/span><a style=\"line-height: 1.55;\" href=\"http:\/\/poppyackroyd.com\/music\/feathers\/\">Poppy Ackroyd<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>minimal, ungenerous? but it took so long to eat that\u00a0it still\u00a0felt\u00a0like enough &nbsp; There was also a primi,\u00a0so the relatively small\u00a0secondo seen\u00a0in the image above would probably have\u00a0felt like\u00a0enough for a satisfying dinner\u00a0even if we\u00a0hadn&#8217;t spent a lot of time peeling\u00a0those five or six fresh shrimp. \u00a0Grilling with the shells however, even pan grilling, is &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-6147","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6147"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/6147\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}