Saturday dinner: Garides me anitho

2013-04-27 at 17-36-06

So smitten were we here at Al Dente with the garides me anitho at Zaytinya that we decided to give it a go. But how were we supposed to replicate a restaurant recipe. It turns out that the answer was as simple as Google.

In two cases, the recipe had been deconstructed by Washington, D.C. area publications. Metro Weekly posted a video on March 21, 2013 featuring executive chef Michael Costa’s step-by-step preparation of the shrimp-and-dill dish. Three years ago, Washingtonian magazine featured a piece on the Penn Quarter restaurant’s chef de cuisine, who presented the recipe. In both, garides me anitho is described as one of the restaurants most ordered plates.

2013-04-27 at 17-11-18For Saturday night, I tried to recreate it at home, with some pita, hummus, and a rice pilaf on the side. It was close. It occurred to me that the whole-grain dijon mustard I had and the whole-grain mustard that I forgot to purchase today would change the flavor profile some. Not badly, but just enough to fight the other flavors.

2013-04-27 at 17-18-44WHAT WORKED: The simplicity of the dish. A lot of prep work, but cooking took less than 15 minutes.

WHAT DIDN’T: The mustard, as I mentioned above.

WHAT DID THE WIFE SAY: “This was just right for tonight.”

WILL IT MAKE ANOTHER APPEARANCE: Very likely.

2013-04-27 at 17-36-02Garides me anitho (shrimp with dill)
Adapted from Zaytinya via Washingtonian

3 tbsp. minced shallot
1 lb. shrimp, (preferably 21/25-count size), peeled and deveined
3 tbsp. minced garlic
3 tbsp. whole-grain mustard
3 tbsp. lemon juice
3 tbsp. extra-virgin olive oil
3 tbsp. white pepper
3 tbsp. unsalted butter
Salt to taste
Minced dill to taste
Olive oil as needed

2013-04-27 at 17-24-53In a sauté pan set over medium heat, sweat the shallots in a little olive oil (not the tablespoon of extra virgin). Add the shrimp and sauté briefly until the shrimp start to turn slightly opaque.

2013-04-27 at 17-29-15Add the garlic to the pan and sauté another minute. Add the mustard and cover the pan. When the shrimp are almost done, about 2 minutes, add the lemon juice, tablespoon of extra-virgin olive oil, and minced dill to taste.

2013-04-27 at 17-32-14Season with white pepper and salt. Cook for another minute, then add the butter to the pan to create a sauce. Swirl the pan until the sauce becomes creamy. Garnish with more dill and serve.

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