Ten minutes to a dinner party dish? That's our favorite kind of genius from thejemimacode.
Jubilee
’s recipes are woven from a number of sources—for this one, Tipton-Martin wanted to recreate her family’s happy beach dinners after days of shrimping while vacationing on the Texas Gulf Coast. She found them in —who ran a restaurant empire in New York and Washington, D.C. for close to three decades until 2014, when she began to suffer from early-onset Alzheimer’s—along with some inspiration from chef Paul Prudhomme.Photo by Julia Gartland. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog.
Making the shrimp at home is as simple as piling almost everything in the skillet at once—wine, stock, a reasonable amount of lemon, a kitty of dried spices and herbs, a generous two tablespoons of umami secret weapon Worcestershire sauce, and even minced garlic, skipping past its usual sauté-first step. For a couple minutes, you shake the pan here and there to aerate the butter and help the sauce reduce more smoothly than if you were to stir, much likeNo more than 10 minutes have passed.
You immediately plunk down and start eating, swiping up trails of spicy butter with warm French bread. Tipton-Martin doesn’t even wait to get the shrimp out of the pan, serving it in the kitchen as an appetizer, right in the skillet it's cooked in.Photo by Julia Gartland. Prop Stylist: Amanda Widis. Food Stylist: Anna Billingskog.
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