RARELY DO I INVENT A RECIPE. MOST OF THE TIME I DO RIFFS ON MY FAVORITE DISHES, OFTEN READING SEVERAL VERSIONS OF A RECIPE BEFORE SETTLING ON THE ONE I LIKE AND TINKERING WITH IT AS I GO. MY OSSO BUCO IS MORE FRENCH THAN ITALIAN. MY BOLOGNESE IS PART MARCELLA, PART MARIO. SALADS SEEM TO LEND THEMSELVES TO THE MOST FREE-SPIRITED INVENTION AND, I SUPPOSE, WHAT FOLLOWS COULD BE CALLED A WARM SALAD. ORDINARILY, I WOULD SAUTE THE SHRIMP AND SQUID WITH GARLIC AND SOME ONIONS, FINISH IT WITH WHITE WINE, TOMATOES OR STOCK AND SPOON IT OVER RICE OR PASTA. HERE, THE CARB IS BREAD, TORN CROUTONS TO BE EXACT, WHICH TENDS TO KEEP THE FOCUS ON THE SEAFOOD AND THE BEANS. THE FINISHING TOUCH IS A GENEROUS SCATTERING OF FRESH TARRAGON. FEEL FREE TO SUBSTITUTE ANY HERB YOU LIKE. IN FACT, FEEL FREE TO IMPROVISE.
BRING A LARGE SAUCEPAN OF WATER TO BOIL, SALT GENEROUSLY.
MEANWHILE, TRIM THE STEMS FROM THE BEANS.
BOIL STRING BEANS FOR ABOUT 4 MINUTES OR UNTIL THEY ARE TENDER BUT STILL CRUNCHY. PLUNGE IMMEDIATELY INTO COLD WATER. DRAIN AND WRAP IN A TOWEL.
CLEAN THE SHRIMP. SLICE THE SQUID CROSSWISE IN RINGS. WRAP SEAFOOD IN SEVERAL LAYERS OF PAPER TOWELS.
PREHEAT OVEN TO 325º.
TEAR ABOUT 2 CUPS OF CROUTONS FROM A FROM LOAF OF FRENCH BREAD. (SOURDOUGH OR WHOLE WHEAT)
PEEL GARLIC CLOVES. CUT INTO THIN SLICES. HEAT ABOUT 1/3 CUP OF OLIVE OIL IN A FRYING PAN. ADD THE GARLIC SLICES AND COOK FOR A MINUTE OR TWO ON A LOW FLAME. ADD THE CROUTONS AND TURN A FEW TIMES TILL THEY ARE COATED WITH THE GARLIC-FLAVORED OIL.
SPREAD THE CROUTONS ON A BAKING SHEET AND BAKE IN THE OVEN FOR ABOUT 10 MINUTES OR UNTIL THE CROUTONS ARE CRUNCHY BUT NOT SINGED. SEASON WITH SALT. TURN OFF THE OVEN AND OPEN THE DOOR, LEAVING THE CROUTONS INSIDE TO STAY WARM.
TRIM THE SCALLIONS AND CUT INTO 1/2 INCH PIECES.
HEAT 1/3 CUP OF OLIVE OIL IN A LARGE FRYING PAN OVER MEDIUM HIGH HEAT FOR AT LEAST A MINUTE. ADD THE SHRIMP, THEN THE SQUID RINGS. SAUTE FOR 2 TO 3 MINUTES, TURNING THEM OVER, UNTIL THE SHRIMP ARE PINK AND CURLED IN ON THEMSELVES. SALT AND PEPPER.
LOWER THE HEAT AND ADD THE SCALLIONS. AFTER 30 SECONDS ADD THE STRING BEANS. TURN THEM OVER IN THE PAN WITH THE SEAFOOD AND SCALLIONS.
REMOVE FROM THE HEAT. ADD THE CROUTONS AND TOSS TOGETHER WITH THE SEAFOOD AND THE BEANS.
SCATTER WITH HERBS.
SERVES 4
Ingredients
Directions
BRING A LARGE SAUCEPAN OF WATER TO BOIL, SALT GENEROUSLY.
MEANWHILE, TRIM THE STEMS FROM THE BEANS.
BOIL STRING BEANS FOR ABOUT 4 MINUTES OR UNTIL THEY ARE TENDER BUT STILL CRUNCHY. PLUNGE IMMEDIATELY INTO COLD WATER. DRAIN AND WRAP IN A TOWEL.
CLEAN THE SHRIMP. SLICE THE SQUID CROSSWISE IN RINGS. WRAP SEAFOOD IN SEVERAL LAYERS OF PAPER TOWELS.
PREHEAT OVEN TO 325º.
TEAR ABOUT 2 CUPS OF CROUTONS FROM A FROM LOAF OF FRENCH BREAD. (SOURDOUGH OR WHOLE WHEAT)
PEEL GARLIC CLOVES. CUT INTO THIN SLICES. HEAT ABOUT 1/3 CUP OF OLIVE OIL IN A FRYING PAN. ADD THE GARLIC SLICES AND COOK FOR A MINUTE OR TWO ON A LOW FLAME. ADD THE CROUTONS AND TURN A FEW TIMES TILL THEY ARE COATED WITH THE GARLIC-FLAVORED OIL.
SPREAD THE CROUTONS ON A BAKING SHEET AND BAKE IN THE OVEN FOR ABOUT 10 MINUTES OR UNTIL THE CROUTONS ARE CRUNCHY BUT NOT SINGED. SEASON WITH SALT. TURN OFF THE OVEN AND OPEN THE DOOR, LEAVING THE CROUTONS INSIDE TO STAY WARM.
TRIM THE SCALLIONS AND CUT INTO 1/2 INCH PIECES.
HEAT 1/3 CUP OF OLIVE OIL IN A LARGE FRYING PAN OVER MEDIUM HIGH HEAT FOR AT LEAST A MINUTE. ADD THE SHRIMP, THEN THE SQUID RINGS. SAUTE FOR 2 TO 3 MINUTES, TURNING THEM OVER, UNTIL THE SHRIMP ARE PINK AND CURLED IN ON THEMSELVES. SALT AND PEPPER.
LOWER THE HEAT AND ADD THE SCALLIONS. AFTER 30 SECONDS ADD THE STRING BEANS. TURN THEM OVER IN THE PAN WITH THE SEAFOOD AND SCALLIONS.
REMOVE FROM THE HEAT. ADD THE CROUTONS AND TOSS TOGETHER WITH THE SEAFOOD AND THE BEANS.
SCATTER WITH HERBS.
SERVES 4
Notes
John – The thing I love most about this posting is your “intro”! Your generosity in “exposing” your delight in reading, adapting and playing around with others’ receipts, gives your readers courage to invent on their own, as you do! Love this recipe!. Can’t wait to try it. And thank you again for your missives. They are a welcome break from all of the disheartening missives that flood my inbox!