Cooking
Korsha Wilson’s easy shrimp dish is a satisfying way to close out the week and a bright start to the weekend.
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Good morning. The ospreys are returning to their winter-ravaged nests near my home waters this week, after long passage from South America, a sure sign of spring. The striped bass will show up behind them, looking for food in the shallows up in the back bays and estuaries. I’ll rig a fly rod and go look for them, under the birds’ watchful glare.
It’s early yet, though. The water’s in the low 40s and the trees on the shore are bare. The fishing’s imaginary right now, at least for me. I’ll still think about it all weekend in the kitchen, though, as I cook.
On the menu for Saturday night: this lovely BBQ pepper shrimp (above) that Korsha Wilson adapted from a recipe of Tim McNulty’s, used at his family’s Lobster Pot restaurant in Provincetown, out at the very end of Cape Cod. It’s a variation on the New Orleans classic, made a little more luxurious with a nutty beurre blanc blended into the Worcestershire and herby hits of rosemary and thyme.
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BBQ Pepper Shrimp
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I’ll serve that dish with a baguette warmed through in the oven, ahead of a green salad. (I’d like to accompany both with a lengthy discussion of crab flies and their use in the early part of the fishing season, but there will be no takers at my table for that.) All-purpose biscuits would be a nice match as well, though you may wish to bake those on Sunday morning instead, to slather with butter and marmalade and eat with scrambled eggs.
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