This past Christmas, Nick and I went to a cooking class at Southern Season together. Nick had given me the class as a Christmas gift…two years ago. Oops! Took us a while but at least we finally made it.
For those who don’t know, Southern Season is a specialty food store here in Chapel Hill. It is about as close to Heaven on Earth that you can get. I could easily spend hours roaming this foodie’s paradise, getting lost in the dozens of dips, hundreds of hot sauces, plethora of pastas. After I finish salivating over the fresh baked goods, gourmet coffee, and specialty wines, I typically then head on over to the amazing cookware section that contains every kitchen tool imaginable.
If that doesn’t sound wonderful enough, the real icing on the cake is Southern Season’s multitude of SAMPLES! I am a bit obsessed with samples– I’m pretty sure I have some sort of sixth sense when it comes to seeking out free tastes of foods. Southern Season makes it easy, filling its aisles with cubes of artisan cheese, hunks of hearty bread, of bites of rich cakes. When Kathleen visited me last fall, we gleefully sampled our way through the store, filling up on both food and wine (probably a few too many wine samples for the early afternoon…)
Anyway, back to the cooking class. After skimming the schedule of classes and their associated menus, Nick and I decided to attend a “Holiday Tapas Party” class. For the first hour, we rotated through the different tapas stations and helped prepare each dish: Gorgonzola Cheese, Pears, and Toasted Walnuts on Belgian Endive; Zucchini Chips with Garlic Aioli, Avocado Hummus Crostini, Quick Spicy Tuna, Mediterranean Shrimp with Lemon Pan Sauce and Cheesecake Bites. During the second half of the class, we sat back and relaxed while the staff served us wine and the fruits of our labor. All of the food was phenomenal, but the Mediterranean Shrimp with Lemon Pan Sauce had Nick and I licking our plates. The flavors and textures of the velvety butter, spicy garlic, tangy lemon and succulent shrimp all marry together to form a perfectly balanced dish that leaves you wanting more.
Though we originally prepared this recipe as a tapas dish, I really enjoy it as an entree as well. You could serve over pasta if you wanted, but I personally don’t think its necessary. I prefer to serve the this shrimp with a side salad and some crusty bread to sop up the delicious sauce. It makes for a simple, rustic meal that is extremely satisfying.
Don’t feel limited to making this dish with shrimp! My future mother-in-law is allergic to shrimp, and I suggested that she prepare this dish using scallops instead. If you are opposed to seafood entirely, you could always use chicken and substitute chicken broth for the clam juice.
- 4 Tbsp butter
- 3 Tbsp garlic, minced
- 2 green onions, diced
- 5 Tbsp sundried tomatoes
- 1 lb medium shrimp, peeled
- ¼ cup fresh lemon juice
- ½ cup clam broth
- ½ cup feta cheese, crumbled
- ¼ cup parsley
- Heat butter in a large sauté pan. Add green onions and garlic. Cook until garlic is light brown.
- Add sundried tomatoes. Cook for 30 seconds.
- Add lemon juice and clam juice. Bring to a boil. Reduce liquid in half.
- Reduce heat to below a simmer (no bubbles.)
- Add shrimp. Cook on one side for 2 minutes. Turn to cook on other side for 1 minute or until pink.
- Serve shrimp and sauce into shallow bowls. Top with crumbled feta and parsley.
- Serve with crusty bread.