Hm. I made this ages ago – it was published in 1993, but I’m sure I’ve made it since – and remembered it as being really sumptuous, but I didn’t find it so tonight. Pretty, though 🙂
I bought a pile of dry-farmed early girls from Dirty Girl Produce on Tuesday and this was one of the great tomato dishes on my list that I hadn’t made yet, so I decided to do it. I got the shrimp and watercress at the Bowl today (making an inverse-fraction error buying the shrimp, so we have a lot to use up…).
This is a pretty easy recipe if 1) you buy the shrimp shelled and deveined, and 2) the watercress is pretty clean. Both of which were the case. The recipe is from Parade magazine from 1993, in a feature where the Silver Palate Cooks provided recipes for one person. this recipe appears to be online in a couple of places but requires a signup. Owel.
Pick 1 cup of delicate leaves and small stems of watercress, wash and let dry.
Toast two center-cut slices from a round peasant loaf (I used Acme Pain Au Levain), brush each with 1 tsp olive oil, and rub with the cut side of a clove of garlic. In future, I would leave the garlic fragments on the toast. Place each slice on a large plate.
Squeeze lemon to produce 2 tsp juice. Cut up from 4 Romas to 8 small tomatoes (I used small dry-farmed early girls) and place in a bowl. Add 2 tsp capers (small capers, or slice up larger ones to distribute better).
Split 6 oz peeled, deveined shrimp lengthwise, and cook on high heat for 4 minutes in 2 Tbsp olive oil. Add the cooked shrimp, 1/3 – 1/4 tsp salt, and some pepper, and the lemon juice, to the tomatoes and capers, and toss. Serve the tomato mixture over the toast and top with watercress. Eat.
D suggested a CalStar rose or Zin, and, upon investigation, decided the 2009 Zin (Za Za Zin, Lodi Old Vine Zinfandel) would be a good choice, He was right 🙂
D made a soup using the rest of the fresh shell beans he cooked the other day. He used the bean cooking water as base. I cut up some yellow onion and we cooked that a bit in oil, then added two diced white potatoes to the oil till the onion was cooked. Added the liquid, a bit of water, later (8 minutes was perfect) some kale from the bunch he got I think at the Bowl the other day. It turned out to be an excellent soup. We used up the last of the sour cream on it, and had a bit of the Acme Pain au Levain that I had bought for the shrimp dinner.