News The Morning News
posted by October 16 at 8:05 AMon
McIver: Still out of the office, awaiting news on potential domestic-violence charges.
Giuliani: Returning tacky $9.11 checks.
In Denial: Republicans on Gore’s Nobel win.
Indefensible: Bush attempts to explain vetoing health care for needy children.
WTO: Rejects subsidies paid to US cotton growers.
Birth Control: Lowers the abortion rate.
Idiot Judge: It can’t be rape — she’s a prostitute!
Idiot Jury: Alleged serial rapist “a menace” to all women… and not guilty.
It’s In the Water: Drugs, and they’re starting to cause problems.
Small farms: The latest victims of ethanol corn boom.
Putting the Dis in Dysentery: ConAgra advises consumers to nuke pathogen-laced microwave products.
Recipe of the Day: Roasted Shrimp with Smoky Tomato Coulis (Recipe and Photo via Well Fed)
(For the tomato coulis)
8 to 10 tomatoes
2 shallots, thinly sliced
2 clove of garlic, thinly sliced
3 or 4 oil packed sun-dried tomatoes, chopped
1 chipotle pepper, chopped
1/4 teaspoon chile powder
(For the shrimp)
1/2 pound large shrimp, peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
First make the coulis.
Roast the tomatoes over a gas flame or on a grill until the skins are charred and blackened.
When the tomatoes are cool enough to handle, quarter them and place in a saucepan, along with the garlic, shallots, and sun-dried tomatoes. Cover and cook over medium heat for 30 to 40 minutes, stirring occasionally. Add the chipotle pepped and the chile powder and then cover and cook for another 30 to 40 minutes. Depending on the kind of tomato you use (romas have more flesh and less of the juice than other tomatoes), the sauce might seem a little thick. If it does, add 2 to 4 tablespoons of water.
When the mixture is finished cooking, strain it through a sieve, set over a bowl, pressing down on the solids. Make sure to scrap the underside of the sieve.
The resulting sauce should be about the consistency of ketchup. Season with salt. The couli can be made several days in advance, stored in the refrigerator in an airtight container. It can also be frozen for up to 3 months.
To make the shrimp, preheat the oven to 400 degrees. Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Drizzle with the olive oil and juice, and roast in the oven for 5 to 6 minutes.
To serve, spoon some of the coulis onto a plate and then mound several shrimp on top, then scatter with chopped chives. A chiffonade of basil would also be appropriate. Or some tarragon or dill.