Today we have for you:
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A shrimp dinner readers are calling “absolutely comfort food”
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Melissa Clark’s cauliflower Parm
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And beef fried rice, speedy and satisfying
Good morning. Some weekends are all about feasting: pizzas for the oven; pork shoulders for the pit; a gajillion oysters; corn and tomatoes for miles; an apple buckle for dessert.
But not all of them. Sometimes it’s a fast piece of toast and a gulped mug of tea before putting your head into the bilge of a boat for eight hours to diagnose and try to fix an electrical mystery, and then heading home in either triumph or misery to see what to do about dinner. (Right?)
Those are the weekends I want something fast, something delicious, something to remind me that a Sunday supper isn’t always about project cooking, but about care and attention.
So, for instance, this pili pili shrimp with braised cannellini beans (above), a recipe that Kiano Moju brought us recently. It’s fiery without being excessive about it, sweet from the shrimp, with soft beans and a cool yogurt finish that pairs exceedingly well with rice. There’s cilantro in the recipe, too, but not as a garnish. Instead, Kiano uses a trick she learned from her grandmother, and adds it earlier in the cooking, which mellows its flavor.
Featured Recipe
Pili Pili Shrimp With Braised Cannellini Beans
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The post A Quick Shrimp Dinner for Long, Stumping Sundays appeared first on New York Times.
