For some people the notion of coming home after a day's work and then spending the whole evening in the kitchen is nothing short of hideous. I couldn't disagree more. For me, cooking is the ultimate stress relief (unless of course I'm making Chocolate-Tart-Topped-With-Soft-Meringue) and the source of complete catharsis. What better way to switch off from the pressures of the outside world than to lock yourself in your kitchen and create?
That said however, there are definitely times when speed is called for; when the rumble in your belly is louder than your desire to potter and you need to come up with the goods quickly.
After this evening's run I needed to eat. Fast. Fortunately I had pre-empted such a situation and had some beautiful crevettes in the fridge waiting for me. A popular dish in this household, this has got to be one of the easiest and quickest way to prepare these little creatures.
Serves 2
tablespoon of olive oil
2 red birds eye chillies, de-seeded and finely chopped
2 fat cloves of garlic, finely chopped
16 large crevettes from a good supplier
a glass of good white wine - I use a Sancerre and drink the rest with dinner...
a handful of parsley, roughly chopped
In a shallow pan, very very gently heat the chillies and garlic. The idea is to flavour the oil and soften the garlic - not to fry it. Keep an eye on this as the garlic can burn easily - whisk the pan off the heat if it heats up too fast. If the garlic burns it becomes acrid and you'll need to start again!
When the garlic has started to soften and smells delicious and sweet, add the crevettes.
As they start to change from grey to vibrant orange, move them around a little. You don't want to over-cook them, just allow them to colour evenly. This should take very little time.
At this point, add the wine. Allow the wine to come up to a gentle simmer, then place a lid on the pan and allow the crevettes to cook for a minute or so - no more.
Throw in the parsley and you're good to go.
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