Saturday, July 03, 2010

Oh, My Goodness -- Such a Delicious Shrimp Dish

Shrimp poached in ginger- and star anise-infused court bouillon (for you foodies out there), chilled and served on julienned cucumbers, with a dressing that is basil-infused ponzu (a Japanese dipping sauce) with a touch of garlic, orange and chili paste. This is a dish to bring you back to a restaurant again and again!

We are serving it this summer in our Garden Restaurant at the Peabody Essex Museum (PEM), and if there ever was a reason to go there, this dish is it! This is an appetizer, but since I had it yesterday I am working on persuading the Chef to also offer it as an entree (warm), with rice and stir-fried vegetables.

The epitome of what you would like for lunch -- light, extremely flavorful, and gorgeous!

I hope to see you there (or here!)

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