It's my best friend's wedding anniversary today, so I'm cooking for them. She's a mutt, but he's of mixed Italian and Hispanic background and with this month's featured ingredients on the brain, I've decided on a main course of Osso Buco with Risotto Milanese. I decided to serve manzanilla and bubbly with the appetizer of cold marinated shrimp, and in making the shrimp I decided to see if I could season it in a way that really made the sherry jump. I'm so thrilled with the result I'll probably repeat this before the month is out.
For four:
About 20 large fresh shrimp, peeled, tail on, tossed with salt
2 cups water
a jigger of sherry
1 bay leaf
Bring the above to a boil and add the shrimp, reducing the heat immediately to low. When the shrimp turn pink, about four minutes, remove to a small mixing bowl.
To the shrimp add:
juice of 1/4 lemon
about 2 tblsp EVOO
a dash of Worcestershire sauce
1/4 tsp Old Bay seasoning
1 pinch sugar
3/4 tsp dry tarragon
1 clove garlic, smashed
Mix and marinate for about an hour, then serve.