In New York right now we are experiencing a few days of what are only a few weeks of perfect weather per year. There are a magical couple of weeks in May, early June and late September when the skies are blue, there’s a light breeze and the humidity is such that my hair stays straight for an entire day. Besides these 20 or so days, the other 365 are too hot, somehow exceed 100° humidity (it doesn’t make sense but I swear it’s true), or are under an Arctic death grip. It’s one of the many great pastimes of New Yorkers to constantly complain about the weather. It’s something we all agree on.
These perfect spring days are all about dining al fresco with a crisp glass of white wine and I’ve got just the thing. This recipe is from Stanley Tucci’s cookbook, which is full of straightforward, family-style Italian dishes. I never expect much from a cookbook with a celebrity’s name on it, but this one is different- the recipes aren’t flashy but they are right on target with the broccoli rabe, fried eggplant and other recipes that Italians know and love, and they really deliver on flavor.
This dish is perfect in its simplicity- tender shrimp, wilted watercress, mushrooms, white wine and garlic- and reminds me of a scampi my mom used to make which I considered my favorite food for years. I adore food that is new, unusual and involved. But sometimes it really is the most uncomplicated preparations that make the biggest impact, in that they let the ingredients speak for themselves. I ate this dinner with a side of nostalgia.
The recipe is written as an appetizer or side dish, and I think it would make a great one served at a springtime dinner party. For any old night, it works as a main course with some crusty bread to sop up the juice, and I think it would also be delicious over linguine. Either way, it demands a perfectly chilled pinot grigio and some fresh air, even if that means enjoying it on your fire escape.
Ingredients
- 1 tablespoon extra virgin olive oil, plus more for drizzling if desired
- 1 tablespoon chopped fresh Italian parsley
- 1/4 cup chopped shallots
- 1/2 lb. medium-sized shrimp, shelled, deveined and cut in half lengthwise
- 1 1/2 cups thinly sliced white mushroom caps
- Kosher salt and freshly ground black pepper
- 1/3 cup dry white wine
- 1/2 cup chicken broth
- 4 oz. watercress (about 2 bunches), tough stems removed
- 1 ripe plum tomato, diced
- 1 tablespoon butter
Instructions
- Warm the olive oil in a skillet set over high heat. Add the parsley and shallots and cook, stirring constantly, to wilt the shallots, about 2 minutes. Add the shrimp and cook, stirring frequently until the shrimp just begin to turn pink, about 2 minutes. Stir in the mushrooms, and season with salt and pepper. Cook until the shrimp are cooked through, 3 to 5 minutes. Add the wine, broth and watercress. Cook, tossing the watercress until wilted, about half a minute. Remove from the heat.
- Use tongs to remove the watercress from the skillet and distribute it evenly among four shallow bowls. Top with the shrimp. Return the skillet to the heat, and stir the tomato and butter into the remaining liquid. Cook, stirring frequently, to melt the butter and slightly thicken the sauce, about 2 minutes. Distribute the sauce evenly among the serving bowls. Serve immediately, drizzled with additional extra virgin olive oil if you like.
Notes
From The Tucci Cookbook
