I'm thinking... we could see snowflakes this side before leaving September.
Such lovely chilled evenings, and now our days. A few summers ago, five, maybe six— my sister Jan and I decided to sip our way through the world of summer ciders which soon became a thing on our Saturdays, trying a new label each week. There are so many loves out there, and varietal loves too, and we each have our own signature favourites, to this very day. I've yet to waver from my all-time favourite, Somersby Apple Cider for its 'thru and thru' mellow note and finish, and will without hesitation alternate with our Carlsberg Canada label, depending on inventory. This summer I decided to add it to another love from 'under the sea'— our shrimp, and was glad I did. All done in an oven-safe cast-iron skillet that goes from the stove top to the larger oven and while we're at it... as long as it takes, but really this is an easy and minimal time investment dish. Enjoy the sweet apple cider kick. So delish! More after the jump... ~xx
The ♫ smooth & subtle band I'd join for rehearsals, backstage, and even on-stage, any time of the day or night; do you hear the motorcycle?... :)
Chromatics - Time Rider (Official)
These are my go-to, and I usually get a pack (from Longos or Whole Foods) when on sale (just under $10), every eight weeks or so to enjoy an old favourite, or try something new and fun.
Ingredients (Serves 2 - 3):
1 pound (454 grams) shrimp
2 medium-sized Yukon Gold potatoes (peeled and cubed)
2 medium-sized Golden Delicious apples (sliced)
3 tablespoons light olive oil
3 sprigs fresh rosemary
fine table salt
fresh ground black pepper (optional)
2 teaspoons garlic powder
1 teaspoon Old Bay Seasoning
3/4 cup apple cider
3 tablespoons honey
1 tablespoon + 2 teaspoons grain mustard
1 tablespoon unsalted butter
Directions:
Prep Notes: Thaw the frozen shrimp overnight in the refrigerator. Remove the thawed shrimp from the bag and give a light rinse with cold tap water. Peel and de-vein the shrimp (if not done) to the tail (leaving the tail intact). Lightly sprinkle with salt and give a gentle rinse of cold water. Pat shrimp dry with paper towels.
-------------------------------------------------------------------------------------------------------
Lightly season the shrimp with a sprinkle of salt and ground pepper (if using), garlic powder, and Old Bay seasoning. Set aside.
To a large bowl, add the potatoes, apples, and a tablespoon of minced rosemary. Add a light sprinkle of salt, drizzle one tablespoon of olive oil and toss to combine. Set aside.
Over medium-high heat, heat the remaining olive oil in the cast-iron/ovenproof skillet. Add the seasoned shrimp and sauté quickly on both sides (2 minutes total). Remove the shrimp from the skillet and set aside.
Make the apple cider glaze in the same skillet: Slowly pour the apple cider into the hot skillet and whisk in the honey and mustard. Bring to a simmer and cook for 5 minutes. Whisk in the butter.
*** Set oven to 400 F. '4' has become such a magical number these days...
Add the shrimp back to the skillet with the hot cider mixture. Coat the shrimp with the apple cider sauce. Scatter the potatoes and apples around the shrimp. Lay 2 sprigs of rosemary on top, and off the heat.
Transfer the skillet to the oven and bake for 20 minutes.
Serve steaming, enjoying right from the hot skillet with the warm apple cider glaze. Yum.
*** Remove the tail shell from the cooked shrimp before serving young kids.
