When you think of summer you think of vibrance, light, energy, bright greens & yellows...it's amazing that you could actually find this experience in one sauce. Gremolata, a simple Italian sauce made of parsley, garlic and lemon. Gremolata is often used as a condiment for braised beef. The long simmering process of braising cooks away all the fresh notes in a dish and gremolata is like the sunshine; a zesty and citrusy burst of green sunshine that wakes up a dish. Rendering the much needed flavor balance between what is cooked and raw.
For this recipe however, gremolata will be used as a pasta salad dressing than a condiment. Though olive oil is not a standard ingredient for gremolata, it serves as the perfect vehicle to whip the dressing for the salad. Paired alongside or as toppings with zesty drunken shrimp, this would make the perfect pasta salad to serve on the beach or by the poolside. Served cold or warm, either way it's deliciously refreshing!
Ingredients: Gremolata Dressing
A Bouquet Parsley (minced)
A Bouquet Herb of choice (minced)
*I had a lot of oregano in my garden, use what you have
As needed Extra Virgin Oil
As needed Garlic (minced)
*I love a lot, I used 6 cloves
1 to 2 Tbsp. Lemon Zest
2 Tbsp. Fresh Lemon Juice
As needed Salt & Freshly Ground Pepper
16 Oz. Penne Pasta (cooked al dente)
Ingredients: Zesty Drunken Shrimp
1 lb. Large Shrimp, shelled and deveined
As needed Olive Oil
2 Tsp. Smoked Paprika
1 Tbsp. Garlic (minced)
As Needed Salt & Freshly Ground Pepper
1 Tbsp. Lemon zest
1 shot Bourbon
Directions:
In a bowl, mix all the ingredients for the gremolata dressing. Season as preferred. Cover with a cling wrap and place in the refrigerator to sit until needed. This will allow the flavors to develop and marry
Cook the pasta as per instruction
In a pan, pour in the olive oil in medium heat. Sauté in the garlic to brown and add the paprika.
When the oil turns to red from tint of the paprika, stir in the bourbon, lower the heat and cover the pan to simmer for 2 to 3 minutes or until the emulsion turns slightly syrupy.
Stir in the shrimp. Do not remove the pan from the stove but put off the heat and cover back the pan to allow the residual heat to cook the shrimp just right without overcooking.
Uncover to check if done and remove from the stove. Season with salt and pepper to taste, mix in the lemon zest and set aside.
Immediately after the pasta is drained and still hot, add the gremolata and toss the salad. (The heat of the pasta will warm the gremolata sauce naturally.)
Serve warm with the Zesty Drunken Shrimp
*The intention is to simultaneously, cook the pasta to al dente in a pot and the shrimp in a different pan to be able to serve the dish warm. To serve cold, refrigerate for an hour or until chilled.
A day in the pool deserves a drink by the pool. This is like a refreshing bite of fresh pears and white wine altogether with a coconutty finish.
Bruichladdich Bere Barley 2008
50 ABV
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