A list from Bromley, and the bittiest shrimp

We just got back from camping overnight in the Cascades, up near Stevens Pass. We went prepared for a little campfire, you know, hot dogs and s’mores and the like, but there had been a wee bit of a downpour, so no firewood was to be found. We came home, unloaded everything, and promptly hit Miro Tea in Ballard. We left Bromley at home, and she ate everything we’d failed to put far enough out of reach in the kitchen. But since she knows we like to keep ourselves organized, she left us a list.

Here’s what she ate:

8 hot dog buns
1 package Swiss Miss hot chocolate mix (with mini marshmallows)
1 package peanut M&Ms
1/2 bag mashmallows
1 package raw instant oatmeal
1 bag dried apricots

We could also pretty much trace her meal across our office:

Home fro mcamping

We obviously failed to teach her the tenets of Leave No Trace during our outdoor adventure.

So we went to the store to find dinner. First, we found this freak lettuce: note it’s THREE kinds of lettuce growing out of ONE hydroponic root ball.

Freak salad

Next weekend I’m sticking around to hit the farmers’ markets. Three-headed lettuce is not natural.

Anyway. When my friend Lauren professed a love for the baby shrimp she buys at Citarella, I was stymied – buying cooked seafood from a supermarket’s fresh fish counter just doesn’t appeal to me. But when I happened upon them at Ballard Market, curled into swirls about the size of the tip of a finger, I thought I owed it to her to try them, at least, and stuffed them into my shopping basket, with no plan.

I wanted something gorgeous and fancy, because the baby shrimp themselves are very delicate-looking and somehow quite feminine, with their pearly pink stripes. But cilantro and scallion came to mind first, and then there was a frying pan on the stove, and out came hot, juicy fritters with high-class flavor but not so much beauty. So be it.

Shrimp fritters 1

Green Salad with Shrimp Fritters and Dijon-Sesame Dressing (PDF)
Recipe 266 of 365

Baby shrimp are sweet, sweeter than regular shrimp, and brinier. And they make a perfectly lovely dinner, mixed with scallions, soy, sesame, cilantro, and chives, pan-fried in little fritters, and paired with good lettuce and a soy-based dressing with some bite.

TIME: 30 minutes
MAKES: 2 to 3 servings as dinner, or 6 as an appetizer

1 large egg
2 tablespoons chopped scallion (from the green and white parts of one scallion)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha or Chinese chili paste (or to taste)
1/2 pound baby cooked shrimp, drained if juicy
3 tablespoons breadcrumbs (regular or panko)
2 tablespoons peanut or vegetable oil
Lettuce and sliced scallions for salad
Sesame-Dijon Dressing (recipe follows)

In a medium bowl, whisk the egg, scallions, chives, cilantro, soy, sesame oil, and sriracha together until blended. Stir in the shrimp, then the breadcrumbs, and divide the mixture into six roughly equal portions.

Heat a large skillet over medium-high heat. When hot, add the peanut oil, and swirl the pan to coat. Using a spoon, drop the shrimp batter into the pan in six piles, leaving about an inch between them. (You may have to work in two batches.) Cook the fritters for about 3 minutes per side, undisturbed, flipping only when they release from the pan easily. Drain briefly on a paper towel-lined plate, then pile onto salads made with lettuce and sliced scallions. Drizzle with Sesame-Dijon Dressing, and serve warm.

Sesame-Dijon Dressing

1 tablespoon Dijon mustard
1 tablespoon soy sauce
1/4 to 1/2 teaspoon sriracha
2 teaspoons toasted sesame oil
1/4 cup olive oil

Whisk the mustard, soy, and sriracha together in a small bowl. Add the sesame oil, whisk to blend, then (while whisking) add the olive oil in a slow, steady stream. Whisk again before dressing salad.

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Filed under appetizers, salad, shellfish

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