Gabrielle Myers Writer, Chef, and Teacher
  • Home
  • About Me
  • Too Many Seeds, A New Poetry Collection
  • Hive-Mind, a memoir
  • Farm to Fork Column Articles in Inside Sacramento
  • Photographs for Sale
  • YouTube Channel
  • Gluten and Dairy Free Recipe Blog
  • "A Sensory Journey," Learn About My Farm-to-Fork and Writing Journey
  • Video Poem "Lidded," from Too Many Seeds
  • "Live as the Tomatillo Reaches for Life on a Hot July Day," in Edible East Bay, Fall 2022
  • Two Poems in Edible East Bay, Spring 2022
  • A Review of Too Many Seeds!
  • Interview on Too Many Seeds on The Spark with Stephanie James
  • A Review of Too Many Seeds, Tweetspeak Poetry
  • "Food for Thought," a Q & A on Too Many Seeds
  • October Farm-to-Fork Column: Good Eats for All: There's Nothing Elitist About Farm-to-Fork Nutrition
  • "Dried Bits," in Borderlands, Texas Poetry Review
  • "Vessels" and "Lost Amantes Saltan" in pacificREVIEW, Spring 2020
  • Farm to Fork Column: December 2023: Lots of Potential
  • Farm to Fork, Inside Sacramento, November 2022: "Color It Delicious"
  • Video Poem: On Ayako's Pa Amb Tomaquet
  • Video Poem: Quality Control
  • A Review of Hive-Mind and a Recipe
  • Farm-to-Fork Column: "Well Oiled," March 2022
  • Farm-to-Fork Column, April 2022: "Mission Filled," on Judith Redmond of Fully Belly Farm
  • Farm-to-Fork Column: Inside Sacramento, Feb. 2022
  • Interview on Dr. Andy's Poetry and Technology Hour!
  • An Interview on Too Many Seeds, Author2Author
  • Farm-to-Fork Column, Inside Sacramento, "Sweet Nectar," September
  • Farm-to-Fork Column, June: Mighty Mights: How Organic Farmers Capitalize on Bugs' Life
  • An Interview on Too Many Seeds, BITEradiome
  • Video Poem: Sonnet #69
  • A Video Reading from Hive-Mind
  • Video: On Poetry and Cooking
  • An Interview on Shirleymaclaine.com
  • Selection from Hive-Mind
  • Selection from Hive-Mind
  • "Early Fall's Failed Elegy," in Catamaran, Summer 2018
  • After Grass Against Sea, by Edward Weston, in Catamaran Fall 2020
  • "For Girls Who Walk Alone to the Bus Stop," in Connecticut River Review, Fall 2018
  • "Lover" & "We're There and Here," in Koan, Paragon Press, Summer 2018
  • "Fall," in The Adirondack Review
  • "The First Rain of Fall," in Fourteen Hills, 2010
  • The Art of Tomato Breeding
  • An Interview with Wendy from WINA in Charlottesville
  • Paul Canales: Building Community
  • Interview on Intuitive Ink Radio Show
  • Eat with Health in Mind
  • On Radio MD
  • An Interview with Allison Dunne from 51%
  • An Interview
  • “AN OCTOROON”: A DARING COMEDY ON SLAVERY, AT BERKELEY REP
  • An Interview with Robert Sharpe of BITEradio.me
  • Amazon Author Page
  • How to Use Your Daily Commute to Flourish
  • Raspberry, Almond, and Quinoa Bars
  • "Sonnet #69" in MadHat Lit
  • "I Am a Figure of Speech," Wallace Stevens Journal, Spring 2015
  • Spinach Salad with Spiced Chicken, Currents, Pistachios, Lemon Vinaigrette
  • Lemon White Bean Puree
  • ‘Spread Like a Veil Upon a Rock’: Septimus and the Trench Poets of World War I in English
  • "Lament for My Sister at Harvest" in Damselfly Press
  • "Woman," "Pleasant Valley," and "Laura" in the Solitary Plover
  • Parsley and Olive Sauce
  • "Prom Night" in Work Literary Magazine
  • The New Prostate Cancer Nutrition Book
  • "To Bukowski" in The Evergreen Review
  • YouTube Video of "The First Rain of Fall" (published in Fourteen Hills, Fall 2009)
  • YouTube Video of "Sonnet #69"
  • YouTube Video of "Bird"
  • YouTube Video of "Last Night in the Castro"
  • Linktree Page
  • Contact

​Wild Shrimp with Meyer Lemon and Smoky Paprika  

2/17/2017

1 Comment

 
Picture
Picture
 (Serves 5 as an appetizer)
 
            Thinly sliced Meyer lemon adds a tang and soft bite to these smoky spiced shrimp. Smoked paprika heightens the shrimp’s natural flavor, while grilling in the shell protects and concentrates that flavor as it almost steams. 
            Why shell on? The shrimp retain more moisture when cooked in the shell. If you are serving the shrimp to people who love food, they will thank you and enjoy the messy dinner. If you are serving the skewers to people who mind making a mess when they eat or who are in a place where eating with hands isn’t acceptable, peel the shrimp before skewering it.
            To serve, drizzle the skewers with extra virgin olive oil, a squeeze of lemon, and a pinch of parsley or dip them in the Meyer Lemon & Anchovy-Laced Aioli (see the recipe at the end of this post).  
 
1 pound shell-on, deveined wild shrimp
1-2 Meyer lemons, sliced thinly (deseeded)
1 teaspoon Pimenton de La Vera (smoky paprika, bittersweet)
1 teaspoon fresh thyme, chopped
1 teaspoon crushed garlic
2 tablespoons olive oil
5 rosemary stems or wooden skewer sticks (if dry, soak in water for 10 minutes before skewering)
 
1. Wash, dry, and place the shrimp in a bowl with the olive oil, thyme, garlic, and paprika. Let marinate for 30 minutes in the refrigerator.
2. Slice the lemon and set aside.
3. Rinse the rosemary stems and set aside.
4. Prepare the grill (get it medium hot)
5. Begin to build the skewers: pull the shrimp through the skewers so that the head and tail are bound, fold a Meyer lemon slice in half and skewer it, then repeat with another shrimp, lemon slice, and shrimp (you should have three shrimp and two lemon slices on each skewer).
6. Run a lightly oiled rag over the grill grates.
7. Season the shrimp with salt and place the skewers on the grill.
8. Cook for about 3 minutes on each side.
9. When the shrimp is just cooked through, pull the skewers from the grill, drizzle with extra virgin olive oil, a squeeze of lemon, and a pinch of parsley, or dip the shrimp in a Meyer Lemon & Anchovy-Laced Aioli and serve.

Meyer Lemon & Anchovy-Laced Aioli
Yields just over ¾ of a cup
 
           Along with pesto and salsa, aioli stands as the part of the trinity of adaptable grill sauces. Once you get the hang of making aioli, variations from the base sauce are endless and allow for a pulse of creativity in response to any seasonal ingredient. The smooth texture and sublime flavors of aioli can be tweaked with the sweet fragrant acid of Meyer lemon and complex flavor profile of a hint of cured anchovies. While the anchovy adds depth and savor to the sauce, you can leave it out if you prefer.
            While I developed this sauce to compliment the Grilled Lemon, Serrano, and Oregano Spiced Polpettine recipe, it can be paired with a variety of grilled fish or poultry dishes. Try this aioli over grilled wild salmon, scallops, chicken breast or thigh, squab, or even quail.
          
1 egg yolk
2 tablespoons Meyer lemon juice
1 medium garlic clove, minced
¼ teaspoon anchovy paste
¾ cup extra virgin olive oil
salt, to taste
crack of black pepper
 
1. Place the egg yolk, Meyer lemon juice, minced garlic clove, crack of black pepper, and a pinch of salt in a food processor.
2. Briefly blend the ingredients until they form an emulsion, and then slowly drizzle in the extra virgin olive oil with the processor on. Start by adding the oil drop by drop as the processor blade turns. Once 40% of the oil is emulsified, you can speed up the rate at which you add the oil, but don’t go too fast or the mixture will break.
3. When all of the oil is emulsified, check the mixture for salt and acidity. Add salt as necessary. If you need more acidity, just add another splash of lemon juice.
4. Add the anchovy paste and mix it into the aioli.
5. Set the sauce aside. You can prepare the sauce a day ahead of time—if you do prepare it ahead of time, store it in the refrigerator and take it out about 30 minutes before serving to bring it up to room temperature. Do not let it sit out of the refrigerator for more than an hour.
 
 


1 Comment
Sara Sgarlat
2/24/2017 03:49:22 am

This is an amazing recipe. I know it will be a hit for my next summer cookout.

Reply



Leave a Reply.

    Author l

    Gabrielle Myers

    RSS Feed

    RSS Feed

    Archives

    September 2020
    July 2020
    May 2020
    March 2020
    February 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    April 2019
    February 2019
    January 2019
    November 2018
    October 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    January 2018
    December 2017
    November 2017
    September 2017
    August 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    May 2016
    April 2016
    March 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    November 2014
    October 2014
    July 2014

    Categories

    All

    RSS Feed

Proudly powered by Weebly
Photos used under Creative Commons from quinn.anya, ConstantinWied