Roasted Shrimp, Feta & Orzo Salad

July 08, 2015 by Laura Messersmith in Cooking with the Contessa

Each week I follow along with Ina Garten (aka the Barefoot Contessa) and attempt to recreate one of her dishes in my tiny New York City kitchen. The catch? This is my version of cooking school and I’m making these recipes for the first time. I’ll share both my successes and um, challenges, along the way and we’ll see if I can keep up with the Contessa!

Episode: “All-Aboard”

The Set-up: Ina and Jeffrey are going out on their friend’s new tug boat and bringing a picnic lunch.

The Menu: Roasted Shrimp and Orzo Salad, Roasted Eggplant Spread, Coconut Cake, Fresh Lime Daiquiri

0:46 – Jeffrey thinks they should get a boat, Ina imagines having to “swab the deck” so they’re tagging along with friends instead. Smart girl.

1:18 – First up: Roasted Shrimp and Orzo Salad. Ina is cooking the shellfish (peeled, deveined, etc.) in the oven. Brilliant. The fewer pots of boiling water needed, the better.

2:27 – Pro Tip #1: Dress the cooked orzo while it’s still warm so it absorbs the flavor.

3:31 – Pro Tip #2: Use fresh herbs in this salad and if there are extras, chop them and freeze in small containers. (This totally works, especially when the herbs are going to be cooked anyway!)

4:02 – The veggies – scallions, red onion, fresh parsley, cucumber – are in the salad and now the roasted shrimp along with their olive oil and juices are stirred in.

5:13 – I assume that the shrimp and pasta are roughly room temperature at this point since Ina doesn’t seem concerned that the herbs or feta will wilt.

6:45 – Off to the local boat and fishing supply shop to source nautical table décor. Ina wisely sidesteps using an American flag as a table cloth, but finds a cool yacht ensign instead.

9:24 – Back at the house to make the Coconut Cake, an adaptation of her wildly popular Coconut Cupcakes recipe.

10:36 – As with many of Ina’s desserts, this one is taking no prisoners – 3 sticks of butter and 5 large eggs.

11:09 – Pro Tip #3: Sifting the dry ingredients serves a dual purpose: mixing and removing any lumps or small pieces.

12:11 – This is an interesting mixing process – eggs, butter and sugar; then alternating the dry ingredients with milk. I wonder why?

13:28 – As Ina bakes the cakes and frosts them with cream cheese frosting we see the boat being prepared for their voyage.

14:33 – Pro Tip #4: When making a layer cake there are two options. For a modern, flat surface turn the top layer over so it’s bottom side up; for a rounded, old-fashioned look put the layer on top side up.

15:20 – I don’t especially care for Coconut Cake, but even I can get behind a cake that is forgiving to the inexperienced froster – thanks shredded coconut!

19:14 – Next up, the Roasted Eggplant Spread, which I think is basically baba ganoush. Now, try to tell me you didn’t just imagine Owen Wilson shouting “baba ganoush!”

20:47 – We continue our table setting adventures with some white nylon cord sourced from the sailing supply shop.

21:02 – And do I detect a hint of shade being thrown in Sandra Lee’s direction? Ina says that talk of “tablescapes” makes her “craazy.” Preach!

22:50 – Napkin folding is over, time to finish up the Eggplant Spread, which Ina says she’ll serve with pita bread. I like that you can clearly identify all the ingredients – pieces of red pepper, parsley, red onion.

27:08 – Ina’s really on a tear today – she’s baffled by drink recipes that mix a single cocktail, because “who drinks one cocktail? I’m having a party.” Well said, well said.

28:40 – Today she’s making Fresh Lime Daiquiri, because if they’re on a boat then it has to be a rum-based drink. Works for me!

29:32 – They’re out on the dock sampling the cocktails and digging in to the eggplant spread. Seriously, I think somebody let Ina pre-game this party; she’s having a grand old time.

29:57 – Sailing off into the proverbial sunset with plates of coconut cake. Sounds pretty good – invite me next time, please!

Final Thoughts:
Ina never ceases to amaze me with her ability to pull off an elegant, simple and portable (!) menu.

I really need to remember Ina’s Pro Tip #5: make cocktails in batches the next time we have a party.

One of these days we’re going to see Ina just buzzed enough to confirm my suspicions that she’s hilariously snarky. Closer and closer my friends…

Lessons Learned:
You’re probably asking yourself, “what could you possibly learn from making Roasted Shrimp and Orzo Salad? It’s just pasta and some shrimp right?” Well friends, I contend that every time you cook a recipe, whether it’s the first time or the 1,000 variation that there’s a lot to be learned, even from the humble pasta salad.

Timers: When the ingredients and cooking method are simple it’s essential to be precise. The same way a drop of red wine on a crisp white shirt is glaringly obvious, gummy pasta or rubbery shrimp have no where to hide. When the difference between “just right” and “oh, dear…” is about 30 seconds it pays to set a timer!

Shrimp: That said, roasting shrimp is really, really easy. I defrosted and peeled them before drizzling with olive oil, kosher salt & pepper. They turned lightly pink after about 4 minutes and were fully cooked a few seconds later.

Pasta: Ina recommends dressing the orzo with lemon juice and olive oil while it’s still warm so that the pasta absorbs the dressing. Great idea, but to keep the texture “al dente” even with the added liquid I just slightly under cooked the pasta draining it about 30-45 seconds before the recommended cook time (for Barilla orzo it’s 9-10 minutes, I drained mine at about 08:45)

Herbs: Think of the fresh parsley and dill like you would arugula or baby spinach in a traditional salad. The herbs in this salad are a leafy green addition of vibrancy and texture, more than a garnish or seasoning, although they obviously serve that purpose too. Dried herbs have their place. This salad is not it. (Sorry spice rack.)

Onions: If you look closely you’ll notice that I skipped the red onion in this dish – for me the scallions added enough flavor and “heat” and I liked the way everything except the shrimp fell in the cool jade green color category. Your mileage may vary, but something to consider.

Small Kitchen Friendly?
Sorta, kinda. I used a baking sheet, a medium mixing bowl, a large pot, medium sieve, medium cutting board and a chef’s knife. I also needed a liquid measuring cup, measuring spoons, small spoon (for scooping out the cucumber seeds), mixing spoon or spatula, and parchment paper.

The Verdict:
I’m a sucker for pasta salads in vinaigrette and Roasted Shrimp and Orzo Salad one has a great balance of tangy feta, cool cucumber, and mildly sweet shrimp. Normally the thought of combining seafood and cheese sets off alarm bells, but in this case the shrimp and feta work well together, especially when paired with the crunch from the cucumber and leafy green herbs. This salad would be perfect for a light, but satisfying summer dinner, or as a “dish to pass” for a backyard party. It’s definitely easy to increase the quantity and I have a feeling that the leftovers will only grow in power, so making a little extra will be well worth the effort…

Lemon Pasta with Shrimp & Roasted Tomatoes

October 27, 2014 by Laura Messersmith in Cooking

I started making a version of this recipe about a year ago when on a sleepy Sunday afternoon after several days with out a grocery run I had lemons, shrimp, tomatoes and pasta on hand and not much else. My thought process went something like – pasta+lemon+shrimp = good, pasta+tomatoes+shrimp = good, but pasta+lemon+tomatoes+shrimp = ????

I decided it was worth a shot and the results were encouraging enough that I kept making it; experimenting to get just the right combination of ingredients, process and flavors.

Then this summer Mike and I took a little Labor Day weekend excursion to Tribeca to scout out Grand Banks – a little slice of Nantucket just off Pier 25 – and have some dinner. We decided to try out Locanda Verde and I had the double benefit of trotting out joking references to my “friend,” Bob DeNiro, and tasting a real chef’s version of the pasta dish I had been dreaming of, but never quite achieving. It was in a word, heavenly.

As I ate I took careful mental notes of the flavors and textures, and on our subway ride home jotted down all the ingredients I could identify; determined that I’d get it right this time. Further motivation? The dish was one of the evening’s specials, so if I wanted to taste it again I’d have to recreate it at home. And so, I give you Spaghetti with Lemon, Shrimp & Breadcrumbs, a taverna-style recipe that you can make in your own kitchen.

Lemon Pasta with Shrimp & Roasted Tomatoes (serves 4)

Ingredients

2 pints cherry tomatoes
1 pound (31 to 40 count) shrimp, peeled and deveined
1 pound thin spaghetti (I like Barilla)
4 tablespoons unsalted butter
1/4 cup olive oil
2 teaspoons minced garlic
Zest of 2 lemons
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice
2 tablespoons bread crumbs
2 tablespoons fresh, julienned basil
2 tablespoons fresh, minced parsley

Instructions:

Preheat the oven to 350 degrees F.

Toss the cherry tomatoes with olive oil, kosher salt and black pepper on a sheet pan. Spread them out into one layer roast for 15 to 20 minutes, until the tomatoes are soft and just starting to blister. Turn halfway through the cooking time.

While the tomatoes are roasting, peel and devein the shrimp. Spread in one layer on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. When the tomatoes are nearly finished, add the sheet pan with the shrimp to the oven and roast for 2 to 3 minutes. The shrimp are done when they begin to turn pink and are firm to the touch.

Meanwhile, cook the thin spaghetti in salted boiling water according to the package directions, about 6 minutes. Drain well and set aside.

In a large saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons kosher salt, 1 1/2 teaspoons pepper, and lemon juice and pour this over the pasta. Toss well to coat the pasta.

Add the roasted tomatoes and shrimp to the bowl and gently toss. Serve immediately with a sprinkle of fresh basil, parsley, and breadcrumbs.

Small Kitchen Friendly?

Yes, with a little organization. I used two baking sheets, one large sauté pan, one large pot, a colander, and a large bowl. I also used a medium cutting board, chef’s knife, a microplane zester, measuring spoons and a liquid measuring cup. Tongs and a spatula will also be very helpful.

The Verdict:

I was surprised when I first started making this dish how well the flavors compliment each other and I’ll be honest – I was pretty pleased to see it on the menu of an actual restaurant. Mike and I are both big fans of the combination – garlic, lemon, a little heat from the red pepper – the tomatoes and shrimp are a little sweet once they’ve been roasted and the overall effect is of a complete meal in one dish. Yum!

Roasted Shrimp Salad & Tabbouleh and Feta Pitas

March 12, 2014 by Laura Messersmith in Cooking with the Contessa

Ina Garten, aka The Barefoot Contessa, and her cookbooks are already a source of guidance for basic recipes but her show serves as my inspiration for more adventurous culinary efforts. So now that I’ve got the essentials down it’s time to branch out. I’ll choose a recipe from an episode of the Barefoot Contessa to try in my tiny New York kitchen. We’ll see if I can keep up with the Contessa!

Roasted Shrimp Salad; Image: Laura Messersmith — Roasted Shrimp Salad; Image: *Laura Messersmith*

Episode: “Pack and Go Party”

The Set-up: Ina is planning a casual, elegant picnic in the garden for her friends.

The Menu Roasted Shrimp Salad, Tabbouleh & Feta Stuffed Pita, Ultimate Ginger Cookies

0:55 – First things first: dessert, the most important part of the meal. Ina’s making the Ultimate Ginger Cookies - yum.

1:34 – Even though these are ginger cookies the recipe also calls for cinnamon, cloves, and nutmeg. No weak-tasting cookies for Ina and I wholeheartedly agree – if something is supposed to taste spicy then go for it!

1:48 – Ooh, good trick – in addition to the ground spices, Ina has also minced up crystalized ginger and mixed it into the dough. Normally it’s chocolate or nothing for me, but it’s official, I need to make these cookies.

2:32 – Before the ginger cookies go in the oven a finishing roll in white sugar - a la the snickerdoodle. But, frankly these look a lot better than any snickerdoodle I’ve ever seen.

3:01 – Inspiration has struck! Why not serve the ginger cookies with fresh peaches? That does actually sound pretty good. Count me in, Ina!

3:05 – Ina calls up her friend Barbara Liberman to see if she can stop by the farmstand for peaches. Barbara agrees, but does her one better and offer to get splits of champagne for everyone. Clearly Barbara knows her audience and now I really wish I were going to this picnic.

3:07 – Also, based on the number of horses standing around behind her I’m guessing that Barbara lives on a horse farm. Please don’t tell me if I’m wrong.

7:12 – Now Ina is making Roasted Shrimp Salad with orange zest and a hit of white wine vinegar. I think shrimp is fairly sweet, so something a little tart seems like a good balance.

8:59 – For texture and additional seasoning she’s adding minced red onion, chopped dill, and drained capers. I’m not so sure about this flavor combination, but Ina has never steered me wrong before so I’m willing to trust her on this. Don’t let me down!

9:22 – Over to Pikes Farm Stand to check on Barbara’s progress with the peaches. She’s in luck; they have several bins of ripe fruit which look picture perfect in the afternoon light. Oh, the Hamptons where even the peaches have gorgeous lighting.

10:05 – Shrimp roasting time. Ina says that she got the idea to cook them this way after they started to roast chickens for chicken salad at Barefoot Contessa and found that the meat had better flavor.

10:15 – I am all about things that require almost zero fussing, so roasting things in olive oil, salt, pepper the way Ina taught me has become my go to cooking method. Thank you Ina!

11:43 – Shrimp are out of the oven and have been allowed to cool a little bit. Pro tip #1: slightly warm shrimp will absorb the orange, dill, and caper sauce better.

11:47 – Pro tip #2: add the sauce to the shrimp so that you can adjust the proportions more easily. I hate over-sauced food, so this is a good one to remember!

16:02 – Tabbouleh is in progress and Ina suggests using hot house or English cucumbers since they have a sweeter flavor than traditional cucumbers. I’m not sure I ever noticed the difference, but I do like the smaller seeds and less juicy center, so I’m more than willing to go along with this recommendation.

18:17 – Back to Barbara and her search. This time she’s on the hunt for splits of champagne and manages to find a half dozen bottles at the local wine shop. As Ina says, “Now that’s a party!” to which I say, “Yes, and Amen.”

19:21 – I think ‘bulgur’ drew the short straw - what a terrible name for something that doesn’t look that different from the much cuter sounding ‘couscous’, or exotic and unpronounceable ‘quinoa.’ Poor bulgur.

19:25 – A point in its favor, though, is that it looks really easy to cook. Hot water, lemon juice, salt, pepper and let it sit. That I can totally handle.

20:04 – Ina is a wealth of knowledge! Pro tip #4: Use fresh herbs whenever possible and in this tabbouleh salad it is 100% required. [Stern, but fair.] And, Pro tip #5: making the salad in advance gives the flavors a chance to develop and combine.

24:36 – Ina is filling up the pita pockets with tabbouleh and is putting a giant slice of feta in as well. It looks cool to have such a big piece, but I think I’d prefer some crumbled feta. Maybe I just don’t love feta enough? Where are my priorities?!

25:09 – Picnic packing time and Ina is knocking it out of the park with these cute little orange bags, white paper take out containers, and Barefoot Contessa branded ribbon to tie up the cookie bags. She is not messing around with the presentation.

26:18 – Barbara has arrived! Triumphantly bearing peaches and a bag full of Veuve Clicquot. Am I the only one who noticed that the orange labels match the picnic bags & napkins perfectly? These ladies are gooood.

26:39 – The peaches and champagne have been distributed to the bags and the guests have arrived. This really is a very charming idea - fancy(ish) food & great wine in an informal setting. They’re eating with clear plastic forks!

27:14 – Ina, Jeffrey & Co are popping bottles after which Jeffrey claims this is the best picnic he’s ever been to. I’m inclined to agree with this assessment - they look like they’re having F-U-N.

28:33 – True to form Jeffrey offers to do the (non-existent) dishes and in classic husband logic claims he should get credit for trying to be helpful. Nice try Mr. Garten, Ina may have been born at night, but it wasn’t last night.

29:15 – Fade out on the picnic and the setting sun.

Final Thoughts:

So much good cooking advice in this episode about getting a dish just right – texture, sauce to food proportion, fresh herbs, flavors improve and develop with time.

I’m dying to have a picnic now – thank goodness the warmer weather seems to be on the way!

I would really love to see this crowd at the end of the night when all that V-C is gone… I bet they get rowdy.

Tabbouleh and Feta Stuffed Pita; Image: Laura Messersmith — Tabbouleh and Feta Stuffed Pita; Image: *Laura Messersmith*

Lessons Learned: Yesterday was a beautiful, sunny day here in New York – perfect for a lighter, summery menu so I decided to make both the Roasted Shrimp Salad and the Tabbouleh & Feta Stuffed Pita. Both recipes call for relatively little cooking and consist more of preparing one base ingredient – the shrimp and the bulgur – and then measuring sauce components, chopping some herbs and a few vegetables. Super, super simple.

Now, I must confess I did forget Pro Tip #2, so my shrimp salad was a little over-sauced for my taste and I also neglected to add the lemon juice, etc. to the bulgur until after it had already been soaking for 10-15 minutes. Luckily, these are both easily corrected mistakes in the future and since the recipes are really forgiving they didn’t make a noticeable difference in the outcome.

Both the Shrimp Salad and the Tabbouleh & Feta Stuffed Pita are both definitely small kitchen friendly recipes. Even making both simultaneously I still only used two large bowls, a sheet pan for roasting the shrimp, a cutting board and a few basic kitchen tools (measuring spoons, spatulas, chef’s knife, microplane zester).

The Verdict:

I was really pleasantly surprised by how much I liked the flavors in the shrimp salad. The orange and dill compliment each other nicely and are a lovely balance to the shrimp. Mike particularly liked the contrast of the salty feta with the brightness of the lemon and fresh vegetables in the tabbouleh. He’s a carnivore at heart, so the addition of a protein like grilled lemon chicken would have put this one over the top for him.

A quick note on the colors – the coral, deep pink, red, and bright greens are gorgeous and make these dishes look as appealing as they are tasty. I’d definitely recommend them both for a summer lunch when you want to eat something light, pretty, and satisfying.