{Picturesque Prawns}
with summer in full swing, visions of light and refreshing fare abound. this simplistic shrimp is practically swimming in a pesto-reminiscent sauce made with leafy herbs and notes of citrus. this dish is a breeze with minimal prep and bursting flavor, ideal for balmy evenings.
I love the kind of nights where gatherings happen organically. The dialogue of "what are you doing tonight?" morphing into a casual dinner party. I feel like the summer months are incredibly conducive to this kind of thing- the warm (however steamy) air, vibrant sunsets, and the innate sense of freedom prompting togetherness.
Friends taking time to just sit with each other and create simply doesn't happen as much as it should. My favorite kind of evening, when time slows to a crawl, unfolding in glorious fullness. Turning phones off and refusing to talk about to-do's invites a lightness and a vulnerability to the conversation.
A quiet night with friends, however casual, should always be accompanied by good food (and good wine as well).
When having company over, it's never a fantastic idea to try out an exotic or unfamiliar food. Maybe stick to an old favorite with a new twist, or find ingredients you're used to handling and combine them in a unique preparation.
New recipes are a safe yes, although stray away from labor intensive courses or any process that will diminish the utility of your time by isolating you in the kitchen.
If you can finish elements (or even the whole spread) in advance, that is a clear recommendation. Last minute disasters are avoided, and you can walk into the time without an ounce of worry. However, if this just simply isn't possible, there are some tips and tricks that will make hosting as easy as pie- and fun, too!
First, choose a meal that doesn't take too long to make. This is pretty self-explanatory, but the last thing you want is for your guests to arrive hungry and have their stomachs growling throughout the night. You definitely don't want to see people checking their watches and growing antsy as you rush around the kitchen and wait for the timer to ding.
Second, greet your friends with snacks. You never know when they've last eaten or how ravenous they are when they arrive. If you've invited them for a meal, they're expecting to be fed and likely didn't fill up on their way out the door.
Anticipating the needs of your visitors is also a hallmark of good hospitality: a guest should never have to ask for a beverage or a snack. By having a few bowls or a tray of apéritifs out and within reach, they can graze as they please (and not be suffering in silence).
As far as drinks go, if you have a signature sip of the night make sure you have enough ready to hand each person a glass as they meander into the party. If you have a variety, set out cups prior to arrival and get everyone's order as you welcome them. As a standard, I try to make a pitcher of water and some glasses visible- that way anyone can grab some at their leisure.
Third, get people involved! You'll find that the majority of friends love to help and to be actively engaged when they're over. This is incredible, because it not only takes some of the labor off your shoulders, but it allows the dual purpose of productive quality time.
I always contemplate beforehand ways to split a recipe into different tasks. It's truly remarkable how much more quickly a dish can be composed when there are more hands at work.
One last thing to think about is dietary restrictions or preferences. It shows that you know your friends, care for their lifestyles, and remember intricate details. I will say that I am not always keen to remember this when recipe planning, but as someone who has restrictions it is always warming to know that a friend has you in mind.
If you can't alter the entire meal to accommodate an allergy, try to make a few sides or choices that are compliant and equally delicious- you're not isolating your finicky friend, and they are able to partake in the meal. You never know, visitors with no allergies at all might even enjoy the extra elements.
Now, back to the actual dish! When I think of summer, seafood is what naturally comes to mind. Grilling and fresh fruit are also concepts that just seem to thrive in the warmer months.
The get-together having been a casual musing of the same morning, I didn't want to have to wrestle a massively complicated recipe or too many moving parts.
It was only intuitive that the appetizer be a mountain of cubed watermelon- healthy and mindless to prepare. I chopped mine in anticipation of visitors and stored in the fridge with a squeeze of lime juice. Conversation blossomed as we noshed, the bowl emptying in no time at all.
For a main, shrimp skewers are a natural winner- fun because of their presentation, but also a great way to seamlessly separate out portions. My potted herbs at the peak of health, I knew I wanted to incorporate plenty into the entree.
Finding ideas online, a pulverized herb marinade-turn-sauce captured my interest. All there was to be done was pulse, coat, then broil. Who can argue with something as straightforward as that?
Paired with a salad of tomatoes and blanched green beans, the menu was set to be satisfying yet light.
So there we sat, each working a different angle of the prep. One measuring and pulverizing the herb sauce, one deveining and cleaning the shrimp, and another washing and snapping the beans. Laughter rose as our hands danced and honest truths were shared.
The shrimp, now pristine, was bathed in the sauce soaking in both nutrients and tastes. Garlic cloves, a touch of orange juice, plenty of lime, bundles of basil, cilantro, and parsley coming together to a radiant medley of sunshine.
Marinating in progress, we pivoted to the bean salad. The beans, already trimmed, were plunged into boiling water for a handful of minutes, emerging at the height of bright green color. This salad works both warm and cold- you could transfer the green beans from the boiling water to iced water for blanching, or you could simply strain them and pat dry to keep warm.
Meanwhile, set tomatoes in a bowl with salt, encouraging them to release a bit of moisture. Take yet another bowl and soak thin slices of onion in red wine vinegar to subtly pickle them.
In a final swoop, combine the beans, salted tomatoes, and pickled onions- tossing with a drizzle of olive oil and a few turns of pepper to taste.
Salad prepared, the shrimp is ready to skewer and cook. While this recipe would undoubtedly taste better grilled, I was only working with an oven- opting to broil instead. The bamboo spikes lined with the seafood and arranged on a baking sheet, I set them in the oven to broil for a short time before flipping.
Whisking the tray of sizzling shrimp from the oven is nothing, save joyous. To see the fruit of joint labor is exciting, and anticipation of the final taste creeps in. Just barely browned, with crisped edges and juicy centers, the shrimp emerges in radiance.
With the table set and the cuisine now in complete form, it was time to retire to the table and enjoy what we had lavished such energy on. A crisp white wine (Sauvignon Blanc to be exact) sloshing into our glasses with a flair of chilled refreshment.
Wine adds such dimension to the dining experience, elevating a meager fare from solitude to elegant refinement. Not a wine aficionado? Let your local vintner, sommelier, or grocer in on your dinner plans and they'll be sure to give you some good directions.
And so you have it: a last minute dinner party turned slow and festive evening. The shrimp and bean salad a welcome respite from summer heat, the wine a snappy accompaniment, and the friends a breath of fresh air.
Such a dreamy occasion, I'm placing this night into my repertoire and pressing repeat all summer long.
RECIPE:
Sauce + Shrimp
1 c cilantro leaves
3/4 c parsley leaves
1/2 c basil leaves
juice from 1 or 2 limes
splash of orange juice
several tbsp of extra-virgin olive oil
dash of ground cumin
sprinkle of salt
a pinch of pepper
1 1/2 lb shrimp
Green Bean Salad
several handfuls of fresh green beans, washed and snapped
one handful of cherry tomatoes, sliced
one shallot or 1/4 of a white onion, sliced
several tbsp extra-virgin olive oil
several tbsp red wine vinegar
salt and pepper to taste
Wine
Would recommend a chilled, light, and dry white variety.
Sauvignon Blanc, Pinot Grigio, etc.