Shrimp with Olives and Tomatoes

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Ottolenghi can do no wrong! This one is quick, easy and most important delicious!

Ingredients:
1 lb raw shrimp, peeled, deveined
4 TBSP butter, divided
Red pepper flakes
4 plum tomatoes, quarters
1/3 c kalamata olives, pitted
3 cloves garlic, minced
1 TBSP Pernod
4 TBSP parsley, chopped
Salt and pepper

In a 12 inch skillet, heat 2 TBSP butter over medium high heat, once it starts to bubble add the shrimp and red pepper flakes, cook 1 minute. Add tomatoes, garlic and olives, cook for 3 more min, stirring occasionally. Add pernod and remaining butter, cook for 1 minute. Season with salt and pepper and top with parley.

Serves 2 – 4.

Fox & Hound Cocktail

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This was Chow’s weekly Friday night cocktail this week – it sounded great, so I figured I’d give it a try. I used Pernod since I don’t have any absinthe on hand – it still tasted great!

INGREDIENTS
1 1/2 oz bourbon
1/2 oz lemon juice
1/2 oz Simple Syrup
1/4 oz absinthe
1 large egg white
Ice
3 dashes Orange Bitters

Place the bourbon, lemon juice, simple syrup, absinthe, and egg white in a cocktail shaker and shake vigorously to combine, about 10 shakes. Add enough ice to fill the shaker about halfway and shake vigorously until the egg white is frothy and the drink is thoroughly chilled.

Strain into a chilled cocktail glass and top with the bitters.