Why all the stress over entertaining? Ultimately, we want to impress our guests. What I’ve learned over the years, though, is that food doesn’t have to be jaw-dropping to be spectacular. If you have eight friends coming over, don’t make a backpack-sized baked Alaska and set it on fire for the oohs and ahs. Impress them with the flavor, and give yourself a break with the day-of prep.
This recipe is a staple at any dinner party that my family hosts. All the work is in the prep, there’s no cooking involved, and the dish requires a full day of marinating, which means you have one less thing to do right before your soirée. Pre-cooked shrimp are mixed with paper-thin lemon slices and shards of onions, roasted peppers and black olives, minced garlic and bright parsley. After a day, the flavors meld together, each heightening the others. The shrimp are juicy and savory, the onions tangy and pickled, and the lemon slices succulent and pliable so you can eat them just as is. Served with a tray of multi-grain bread rolls and a mixed green salad, it’s an entirely impressive and easy meal.
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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More