RECIPES: MARIANNE WILLIAMS; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELY
photographs by VICTOR PROTASIO
Cajun Shrimp Stir-Fry
ACTIVE 20 MIN. - TOTAL 20 MIN.
SERVES 4
1 lb. large peeled, deveined raw shrimp
1 Tbsp. Cajun seasoning (such as Emeril’s)
3 Tbsp. canola oil, divided
6 oz. fresh snow peas, trimmed (about 1 cup)
2 Tbsp. finely chopped garlic (about 6 cloves)
1 Tbsp. finely chopped fresh ginger
3 medium scallions, thinly sliced (white, light green, and dark green parts separated), divided
3 Tbsp. rice vinegar
1/4 cup unsalted butter, cut into 4 even pieces
1 1/2 Tbsp. fish sauce
2 tsp. fresh lime juice (from 1 lime)
2 tsp. hot sauce (such as Tabasco)
1/4 cup roasted, salted peanuts, chopped
2 Tbsp. fresh cilantro leaves
Cooked white rice, for serving
1. Place shrimp in a large bowl. Add Cajun seasoning and 1 tablespoon of the oil; toss to coat. Heat 1 tablespoon of the oil in a large skillet over medium-high. Add shrimp in an even layer; cook until browned on both sides but not fully cooked through, about 2 minutes total. Transfer shrimp to a large plate, and set aside.
2. Return skillet to medium; add remaining 1 tablespoon oil. Add snow peas, garlic, ginger, and white and light green parts of scallions; cook, stirring occasionally, until garlic and ginger are fragrant and snow peas are just tender- crisp, about 2 minutes. Add vinegar, and cook, stirring constantly, until almost fully reduced, about 1 minute. Reduce heat to low, and add butter, fish sauce, lime juice, and hot sauce, stirring until butter melts. Add shrimp; stir until coated in sauce and cooked through, about 2 minutes. Remove from heat; top with peanuts, cilantro, and dark green parts of scallions. Serve over rice.
Bourbon-Glazed Salmon
2 Tbsp. olive oil
4 (6-oz.) skinless salmon fillets
1/2 tsp. black pepper
1/4 tsp. kosher salt
1 medium orange
1/2 cup bourbon
2 Tbsp. honey
1 Tbsp. light brown sugar
1 Tbsp. soy sauce
2 Tbsp. unsalted butter
1 Tbsp. thinly sliced fresh chives
Flaky sea salt
1. Heat oil in a large nonstick skillet over medium-high until shimmering. Season salmon fillets evenly with pepper and kosher salt, and place in skillet. Cook until golden brown on both sides and almost cooked through (an instant-read thermometer inserted into thickest portion of salmon should register 130°F), about 7 minutes total. Remove skillet from heat; transfer salmon to a plate. Let skillet cool slightly, about 2 minutes.
2. While salmon cooks, zest orange to yield 1 teaspoon grated zest; set aside. Cut orange in half; slice 1 portion into half-moons. Reserve remaining orange half for another use.
3. After skillet cools slightly, wipe clean and add bourbon, honey, brown sugar, soy sauce, and orange slices. Bring to a simmer over medium. Cook, stirring often, until slightly thickened, about 2 minutes. Return salmon to skillet; spoon bourbon mixture over salmon until fillets are coated and sauce is thickened, about 1 minute. Remove from heat; add butter to sauce in skillet. Gently swirl until butter is melted and combines with the sauce. Serve salmon with sauce, and top with chives and reserved orange zest. Garnish with flaky sea salt.
Skillet Pasta Primavera
ACTIVE 30 MIN. - TOTAL 30 MIN.
1 lb. uncooked bow tie pasta
1/2 cup extra-virgin olive oil, divided
2 medium leeks, well cleaned, white and light green parts thinly sliced (about 2 cups)
1 1/2 tsp. kosher salt, divided, plus more for cooking water
2 Tbsp. thinly sliced garlic (from 4 cloves)
1 lb. trimmed asparagus spears, cut into 2-inch pieces (about 3 1/2 cups)
1 cup fresh or frozen green peas
1/2 tsp. crushed red pepper
4 oz. Parmigiano-Reggiano cheese, grated (about 1 cup), divided
1 tsp. grated lemon zest (from 1 lemon), divided
1 cup cherry tomatoes, halved
1/4 cup packed fresh basil leaves
1. Bring a large pot of salted water to a boil over high. Add pasta to boiling water; cook until al dente, about 10 minutes. Drain pasta, reserving 1 cup cooking water.
2. While pasta cooks, heat 6 tablespoons of the oil in a large high-sided skillet or saucepan over medium-low. Add leeks and 1 teaspoon of the salt; cook, stirring often, until leeks have softened and are starting to caramelize, about 10 minutes. Reduce heat to low, and add garlic. Continue to cook, stirring occasionally, until the leeks are caramelized, about 3 minutes.
3. Add asparagus pieces and remaining 1/2 teaspoon salt to skillet; increase heat to medium-high. Cook, stirring occasionally, until asparagus is bright green, about 2 minutes. Add peas and crushed red pepper; cook, stirring constantly, until peas are bright green, about 1 minute.
4. Add drained pasta and 1/2 cup of the reserved cooking water to skillet; cook, stirring constantly, until liquid has mostly absorbed, about 2 minutes. Add remaining 1/2 cup cooking water; continue cooking, stirring constantly, until liquid has mostly absorbed and mixture has thickened slightly. Remove skillet from heat, and stir in 3/4 cup of the Parmigiano- Reggiano, 1/2 teaspoon of the lemon zest, and remaining 2 tablespoons oil. Stir constantly until sauce is creamy, about 30 seconds. Stir in tomatoes until coated and combined. Top pasta mixture with basil leaves, remaining 1/4 cup Parmigiano- Reggiano, and remaining 1/2 teaspoon lemon zest. Serve immediately.
