Inspiration for tonight's dinner: a nearly labor-free holiday meal. Labor Day is a bittersweet holiday. It marks the coming of things that are a bit difficult to swallow -- the end of summer, back to school, shorter days. However, it is also a day off (!) and even in the face of all that nonsense, a free Monday is a free Monday and should be relished! This meal is special enough (i.e. seafood and lots of butter) to be a terrific holiday indulgence, but it is (as always) nice and quick so you can spend your last day of summer soaking up those last, delicious rays.
2 ears of corn
8 ounces egg noodles
6 fresh basil leaves
4 strips bacon
Pinch fresh marjoram
25-30 shell-on large shrimp
We assume you have lemons, butter, salt, pepper, dried oregano, dried thyme, sweet paprika, garlic, onions, olive oil, Worcestershire sauce, cayenne and brandy (or cognac) around the house. If not, you'll need those too! And if you find that you have to buy brandy for this recipe, fear not! You could use the rest to make these, or this!
1. Prep! Cut the kernels off the corn, 'milk the cob', crisp the bacon. Set some water on the stove to boil for the pasta. (If it boils before the shrimp are finished, just let it simmer to stay warm)
2. The shrimp need to happen in one fell swoop -- it's okay if they rest for a moment while you finish the pasta. So do the shrimp! Now! Flames!
3. As soon as the shrimp are done, tackle the pasta!
4. Serve! Dinner well done.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now