Sorry for the post lull! We were in poutine and caribou detox. Swear.
Quebec City was so fun – so hard to get back to reality after a fun trip! But a brief recap:
We’re officially obsessed with the Le Chateau Frontenac – it is just one of the prettiest buildings on earth.
We drank a lot of this:
Caribou – Poutine’s competition
And watched a lot of this:
Canoe Racing on the 1/2 frozen St. Lawrence river – it’s like hockey, but 10 times more badass
Needless to say Hairy didn’t miss us much while we were gone as he got to spend a fun-filled four days with his cousin Boomer in Vermont!
“Aw man, you guys came back?”
But it was a great trip and a great way to celebrate one full year of wedded bliss 🙂
One of our best meals there was at Le Cercle in the ‘newer’ part of the city. A tapas style place with really neat video installations running while you dined (one including a naked native american man running a marathon barefoot in Alaska – made for interesting dinner conversation for sure!) Everything we had was beyond amazing – grilled cheese with chorizo and coleslaw – bolognese lasagna served in a cute little ceramic dish, perfectly sized for 2 – and probably one of the best things was the Spicy Prawns with white wine. OMG.
So Dave attempted to recreate this at home for his Dish of the Week. I’m a firm believer that everything tastes better when you’re watching naked men running barefoot, but regardless, I think he still nailed it!
*Adapted from Dave the Wine Merchant (didn't even plan that)
Ingredients
- 2 tablespoons unsalted butter at room temperature
- 2 tablespoons Sriracha (if you like it really spicy - if not, use only 1)
- 3 cloves garlic, chopped
- 1 pound shrimp, deveined with tail left on
- zest of 1/2 lime
- zest of 1/2 orange
- 2 tablespoons fresh basil, roughly chopped
- 1/2 cup white wine (we used Sauvignon Blanc)
- bread for mopping
Instructions
Using a fork, combine butter and Sriracha in a small bowl until well mixed. Heat a saute pan over medium heat for 2 – 3 minutes, add a little of the butter (to test) – if it smokes, remove the pan from the heat and let it cool for about 20-30 seconds before adding the butter.
When butter is well melted, return to heat and add the chopped garlic, cooking just until fragrant (do not brown) then add the shrimp – don’t crowd the pan, be sure each shrimp contact with the pan.
Just before the shrimp turn fully pink, add the lime, orange zest and basil. Toss to coat. Then add the 1/2 cup of wine to de-glaze the pan. Let simmer for about 2-3 minutes.
Serve hot with broth and a nice piece of bread to mop it all up with!
https://www.andtheycookedhappilyeverafter.com/daves-dish-of-the-week-spicy-basil-shrimp/