Monday, April 09, 2007

As Good as Shrimp Gets

Very few preparations for shrimp are anywhere near as pleasing to me as the "Shrimp with Gazpacho Sauce" as featured in The Union Square Cafe Cookbook. To make it, I simply followed written instructions from Danny Meyer and Michael Romano, then photographed and enjoyed the results.

Union Square Cafe's legendary bias in favor of fresh seasonal ingredients is reason enough to explain why "Shrimp with Gazpacho Sauce" isn't on its menu in early April. However, assuming that tomatoes of reasonable quality are available and affordable, it's still possible to make a "for the ages" sauce to mix with the shrimp. No less important are the shrimp's quality and freshness.

The sauce is made with garlic, onion, red bell pepper, cucumber, chopped jalapeno including the seeds, tomato, parsley, cilantro, kosher salt, freshly ground black pepper, and extra-virgin olive oil. Interestingly, you can find the recipe on two Internet sites, neither of which mention The Union Square Cafe Cookbook. One is Recipe archives . The other is Joyces Fine Cooking . My recommendation, however, is to purchase the cookbook:
The Union Square Cafe Cookbook by Danny Meyer and Michael Romano, copyright 1994, Harper Collins, New York