Pierre Franey’s time-tested cooking method. 6 minutes under the broiler, no turning. Perfect every time. 16-18 shrimp. Serves 2.
Clean and de-vein largest fresh shrimp you can get. Place on paper towels to dry. Mix together in a medium-sized bowl, 2 tablespoons plain yogurt, 1/4 tsp. each of cayenne, cardamom, coriander, ginger, turmeric, cumin, cinnamon; 1/2 tsp. paprika. Garlic powder to taste. Add cleaned dried shrimp. Stir to coat shrimp. Place coated shrimp on a cookie sheet so not touching, using all of the coating mixture.
Turn oven broiler to high and when hot, place cookie sheet on highest rack. Broil for 6 minutes. That’s it. No turning. Sprinkle with lemon or lime juice. Serve with Kazmati rice and chutneys.
Little Necks Nectar
Serves 4. Figure 1 dozen little necks per person.
In a bowl or glass container, add the following: A generous half cup of olive oil, 1 tsp. ground black pepper, 1/2 tsp. red pepper flakes, 6 cloves of garlic (3 chopped, 3 mashed), 1/2 cup chopped parsley, 3 tbs. UNsalted butter.
In a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes. Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.
Concurrently prepare enough linguine to serve 4. Ladel clams and sauce over the pasta. Have a crusty bread on hand to sop up extra sauce.
We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.
Clean and devein 6-8 large shrimp per person. Dry shrimp and place in a bowl. Coat shrimp with olive oil. Season with finely chopped fresh garlic, add garlic powder, pepperoncini flakes, oregano, black pepper to taste. Stir so shrimp are coated with mixture and refrigerate until ready to cook. Let come to room temperature before broiling. Place coated shrimp on a shallow baking pan, not touching. Top with any leftover olive oil mixture. Pre-heat broiler to high. Place shrimp on top rack and broil for 6 minutes. No need to turn.
For the pasta. Mince together a couple anchovy filets, a couple leaves fresh basil and 1 tbsp. capers. Place in a small bowl. Add 1/2 cup red wine and a few pats unsalted butter. Use fresh pasta, fettuccine is great. Cook the pasta in boiling water for 4 minutes or until tender. Drain. Place back in saucepan and stir in caper, anchovy, basil, wine, butter sauce. Garnish with lemon zest.
Christmas Eve. After decades of Lobster Newburg, no such sauce to be found in Manhattan. So. A new recipe. Lobster in a butter sauce over fresh pasta.
1/4 lb. cooked lobster meat from Citarella per person. More is fine. In a large stock pot on medium high, heat 2 – 3 lbs. lobster meat in 1 lb. melted butter, juice of 2 lemons. Add cracked pepper to taste. Serve over fresh pasta and garnish with diced sun-dried tomatoes, whole capers, and dried basil. Buon Natale!
Aragosta v. Astice. It looks like a New England lobster is astice. A warm water langouste appears more aragosta.
After you’ve trimmed the tree, it’s time for a hearty reward. Shell, clean 6-8 large shrimp per person. Dry and set aside in a bowl. In a large deep fry pan, heat 1-2 jars Rao’s or Citarella Arrabbiata sauce depending on how many shrimp. For each jar of sauce, add 1/2 cup dry red wine, 1/4 tsp. cayenne, pepperoncini flakes and dried oregano to taste. Stir. Add shrimp to the sauce and cook on medium heat to keep a low boil until done, about 6 minutes. Serve over linguine or favorite pasta. Top with spicy fresh mozzarella balls, basil leaves and lemon zest.
You can use any tomato sauce, just add more pepperoncini flakes than you would for Arrabbiata. It’s meant to be spicy hot. Il diavolo!
Usually broil scampi for 6 minutes. The Pierre Franey way. But, with city gas broiler, doesn’t work as well. So. Went for the sauté.
First, in a small bowl, add 8 large dried, cleaned shrimp per person. Coat with extra virgin olive oil, not too much. Add cracked black pepper, oregano, red pepper flakes to taste. Add as much minced garlic as you can stand, the more the better. I even add some garlic powder for good measure. Mix the shrimp around to coat with all of the spices, olive oil, and garlic. Cover and refrigerate for an hour or longer. Take shrimp out and bring to room temperature before cooking.
Bring a large skillet to high heat so that shrimp will sear immediately. Place shrimp in the skillet so they don’t touch. Pour any excess sauce on the shrimp. Sauté for 3 minutes, until golden brown. Turn shrimp and sauté for another 2-3 minutes. No more than that. Make sure to pour any excess olive oil garlic sauce over the shrimp and serve with rice mixed with roasted vegetables.
See Autumn Candy. Delish!
Le Bois Boutteux, Sancerre 2015. From Corks on Columbus. UWS.
Shrimp. Sole. Scallops. Salmon. Haddock. Lobster. Calamari. Variations on a theme. See recipes below and on Surf Side Page.
Secret. Freshest fish and seafood. From Mike and Matt’s North Shore on King Street in Northampton. Been going there for over 20 years. We’ll miss it.