So Many Dishes

Friday night dinner has always been special. When the kids were little, we’d feed them early and get them to bed before we ate. It’s the evening when we’re most likely to have fresh seafood. A glass of wine is almost mandatory. Even when the kids were older, they knew it was mom and dad’s night. They’d be excused from the table, but we would sit there with our wine, decompressing after a busy week.

There’s no need to wind down after the work week since we’re retired, but Friday dinner remains something special. Last night’s meal included another relatively new shrimp recipe, this one from Milk Street Tuesday Nights Mediterranean. Everything I’ve tried from this cookbook has been delicious. And, since the premise of the Tuesday Night cookbooks is to include recipes that are accessible on a busy weeknight, it’s quick to put together.

I’ve changed amounts and, in a couple cases, proportions to adjust the recipe for two. I served the shrimp with steamed broccoli and some warm bake-at-home sourdough.

Venetian-Style Shrimp in Tomato-White Wine Sauce

3 tablespoons olive oil, divided

1/4 cup panko breadcrumbs

4 tablespoons chopped Italian parsley, divided

Kosher salt and black pepper

1 lb. extra large shrimp, peeled and deveined

3 large garlic cloves, thinly sliced

1/2 medium shallot, finely chopped

1/2 cup dry white wine

1 15-oz. can diced fire roasted tomatoes, undrained

In a nonstick skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the panko and cook, stirring often, until golden brown, 1 to 2 minutes. Transfer to a small bowl and stir in 2 tablespoons of parsley and 1/8 teaspoon each salt and pepper.

In the same skillet over medium-high, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes. Transfer to a plate. (Don’t worry, the shrimp will finish cooking in the sauce at the end).

In the same skillet, add the final tablespoon of oil and heat to shimmering. Add the garlic and shallot and cook, stirring constantly, until the garlic is golden brown, about 30 seconds. Add the wine and cook, stirring, until the liquid has cooked down by half, about 2 minutes. Add the tomatoes with their liquid. Cook, stirring occasionally, until mixture is slightly thickened, 6 to 7 minutes.

Add the shrimp and accumulated juices to the pan, along with the remaining parsley. Cook, stirring, until shrimp are opaque throughout, 1 to 2 minutes. Serve sprinkled with the toasted breadcrumbs.

We really enjoyed this Italian unoaked Chardonnay with dinner. This was one of the wines that was on the table every evening during our tour in the Italian Piedmont, and one of our favorites. Our son Ben gave Ken a bottle for Father’s Day, and I’ve found it locally. This wine is so good, none of it went into the sauce. I know that you’re never supposed to cook with a wine you wouldn’t drink, but there are some wines where I want to savor every drop!

Happy eating!