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.
For 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.
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.
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
Add 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.