I realize you guys aren’t too comfortable when I talk about sex so I have to say ‘other things’.
All this really means is that I’ve been running short on my chance to photograph under natural light.
Which reminds me..
Can I just say how much I fucking hate winter?
How much I hate having like 6 hours of daylight before it all goes dark again?
Fuck you Winter.
I’m fed up with this shit already.
Days when I only have a hot minute to cook and shoot,
I end up reaching for seafood.
I just don’t have time to make anything too involved.
And sometimes, quick and tasty is all you need.
No apron involved.
One burner going.
That sort of easy.
Like a drive-by cooking.
You get it.
Roasted Shrimp with Basil Chimchuri sauce
What I Used.
15 Uncooked Jumbo Shrimp. 2 Cloves or 2 tsp Garlic. 2 Large Handfuls Fresh Basil Leaves. 1 Large Handful Fresh Cilantro. ¼ cup Red Wine Vinegar. ½ cup Olive Oil. Salt. Pepper. 1 tsp Crushed Red Pepper. 1 tsp Cayenne Pepper.
What I Did.
Pre-heat the oven to 350F.
Peel & Vine the shrimp.
Rinse and pat them dry.
Place the shrimp in a bowl.
Lightly season with a few shakes of salt and pepper.
And in 1 tsp cayenne pepper and a light drizzle of olive oil.
Set aside to marinate for a bit while you make the sauce.
For the sauce:
Roughly chop the cilantro and basil.
Then add the cilantro, garlic, red wine and basil to a blender/food processor.
Drizzling in the ½ cup olive oil until the mixture is relatively smooth.
The texture of chimchuri varies person-person.
If I’m using it as a sauce, I prefer a smoother texture. If I’m using it as a topping, then I accept a coarser texture.
Season with salt, pepper & 1 tsp crushed red pepper.
Set aside to sit at room temperature while you cook the shrimp.