Big Chill

Three easy, delicious recipes for hot summer days
Logan Cyrus
Prep for the New England Shrimp Rolls includes cooking shrimp in a pot with water, parsley, bay leaf, and lemon.

Heat and humidity mean two things for the home cook: fickle appetites and no desire to labor over a hot stove. But easy and light can still be heavy on taste with crisp, peak-of-the-season summer flavors and the judicious use of some indulgent ingredients. Best of all, these recipes will wait for you—prep whenever the fancy strikes and enjoy when the craving hits.


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

New England Shrimp Rolls

Makes four sandwiches

1/2 bunch parsley

1 bay leaf

2 lemons

1 pound large, shell-on shrimp (about 16-20 shrimp)

2 tablespoons mayonnaise

1 celery rib, finely diced

1 tablespoon finely diced chives

4 tablespoons butter

4 split-top (preferable) or regular soft hot dog buns

Kosher salt and black pepper to taste

Bring water, parsley, bay leaf, and one lemon (quartered) to a boil. Let boil for 10 minutes. Place shrimp in liquid and turn off heat. Let shrimp cook 2 1⁄2 to 3 minutes, until just cooked. Drain and let cool at room temperature. Peel shrimp and remove top vein. Chop shrimp into large chunks. Mix with mayonnaise, celery, and chives. Add a squeeze of lemon juice, and salt and pepper to taste. Set aside. Heat two tablespoons of butter over medium-high heat in a heavy skillet. When butter is melted, add buns, with the cut side down, pressing gently until toasted. Repeat with remaining butter and buns. Divide shrimp mixture evenly among buns and serve.

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Caesar-ish Napa Dinner Salad

Makes two entrée salads or four appetizer portions

For dressing:

1⁄4 clove garlic

2 anchovy filets in olive oil

1⁄4 cup basil leaves, chopped

2 whole scallions, chopped

2 tablespoons grated Parmesan cheese

1 1⁄2 tablespoons crème fraîche

1 teaspoon Worcestershire sauce

1 lemon, juiced

2 tablespoons extra-virgin olive oil

Kosher salt and black pepper
 

For salad:

1 cup grapes

1 tablespoon olive oil

1⁄4 pound sliced prosciutto, cut into strips

1⁄2 rotisserie chicken, pulled

2 heads seasonal green lettuce (like romaine, baby gem, or Boston), chopped

1⁄2 head radicchio, chopped

 

To make dressing, chop garlic and anchovies in a food processor or smash with a mortar and pestle until paste-like in consistency. Whisk in basil, scallions, cheese, crème fraîche, and Worcestershire sauce. Add lemon juice (most of the juice), salt, and pepper to taste. Use or refrigerate. (Can thin with water if necessary.)

To make the salad, preheat oven to 400 degrees. Toss grapes with olive oil and roast, about 20 minutes, until soft. Let cool. Meanwhile, sauté prosciutto over medium-high heat until crispy, working in batches if necessary. Combine all ingredients, toss with dressing, salt and pepper, and serve.

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Summer Pea Soup

Makes four servings, or three cups

1 tablespoon butter

1/4 cup diced sweet white onions

1 pound fresh peas, shelled (or frozen)

2 1/2 cups chicken or vegetable stock

3 teaspoons light cream Kosher salt and black pepper

Mint for garnish

In a large soup pot, melt butter over medium-high heat. Add onions and sauté, about three minutes, until just translucent. Add peas and stock. Bring to a boil, reduce heat to a simmer, and cook until peas are tender, about 3-5 minutes. Turn off heat and let cool. Using a blender, purée in batches until smooth. Pass through a fine sieve, discarding solids. Stir in cream and season with salt and pepper. Chill. Garnish with mint before serving.

Categories: Entertaining, Food & Entertaining