An Endless Shrimp Party Menu

Plus – my favourite, 5 minute ranch dressing

An Easy Menu for Climbing Back on The Wagon

So the good news is, I’m not an alcoholic.

I wasn’t really that concerned, but as a professional drinker for the last 15+ years, I generally have at least one glass of wine every day. Sometimes several. Sometimes a cocktail, too. And while it was never a problem (I get out of bed at a respectable hour, I pay my bills on time), all the self-improvement flimflam going around the internet these days can cause a drinker to doubt herself.

But anyway, it turns out I’m fine. No unhealthy dependency here.

I learned this because I’m on the last day of a 13-day, doctor-ordered temperance. I had caught some sort of nasty bug, which meant a 10-day antibiotic regimen with a dose so intense, the no-nonsense pharmacist warned no alcohol, not a drop. (To be honest, I was so desperate to get rid of whatever was ailing me, nipping a cheeky one in the pantry wasn’t high on the priority list.)

But not only while I was on the meds, she cryptically advised, but for three days after. Otherwise, spontaneous, violent, and immediate vomiting is likely to occur.

Noted.

Thanking my stern-faced pharmacist for her sage wisdom, my thoughts naturally swirled around nearly two-weeks of imposed sobriety (I was going to write sober curious, as is the trendy hashtag with all the beautiful, doe-eyed whippersnappers on Instagram, but I rolled my eyes so hard I almost sprained a retina.)

I was intrigued at the thought of going booze-free for nearly two weeks. I really had no idea what that could look like but was hopeful it would metamorphose into Goop-approved sainthood.

After all, the young’uns, posing innocently on soft couches in fluffy, oversized white sweaters with their bare, tanned legs curled under them, holding a matcha latte in a one-of-a-kind ceramic mug, a sage stick burning demurely in the background, preach that alcohol-free living is guaranteed to give glowing, smooth skin, improve sleep, release brain fog, bring clarity, boost energy, and drop body fat faster than the inflammation that’s aging me prematurely.

Sweet. Sign me up and pass the kombucha.

Speaking of sobriety, this seems like a good time to mention our all you can taste party coming up with Wines of Argentina downtown Toronto on October 3. Early Bird ticket are selling quickly, and I’d love to see you there. Here’s the link for more info and tickets.

Turns out, those doe-eyed, deep-breathing bitches lied.

My sober sojourn has resulted in exactly nothing. My sleep remains elusive at best, usually interrupted by night sweats. My twice daily, up-close-and-personal face inspections reveal that my pores are indeed still open, forehead lines might do well on a date with Botox, and my under-eye bags are far too heavy to move. And my six pack remains in hiding.

Very disappointing.

On the upside, like I said, I also didn’t have any nasty withdrawal symptoms from turning off the taps. No shakes, or headaches, or hallucinations. So all good on that front.

Me, in happier times.

I did miss booze though. I love ending the day with a well-made cocktail before heading to the kitchen, opening a bottle of wine and enjoying a glass while making dinner. It’s a ritual of civility, an act of self care. A moment to pause the day, bring focus to the art of feeding oneself, and others, while catching up on both the mundane and profound. The rhythm of apéro and a proper dinner is the antithesis of racing by a drive-through, to scarf down a heat-lamp warmed burrito while inching forward in bumper-to-bumper traffic from the office to baseball practice.

Today I emerge from my sober cocoon, ready to pop the cork.

An easy and elegant menu

Because it’s summer. Because I’m dealing with a health crisis*. Because cottage living demands ease.

*it’s not really a crises, but a huuuuge inconvenience.

• Gin Gin Mule cocktail

• Crudité ie veggies n’ dip (use the ranch dressing for a dip! RE: above, make it easy on yourself)

• Costa Rica Shrimp

• Shrimp and Avocado Salad with my Favourite Ranch

• Bread – baguette, sour dough, focaccia (my recipe linked below), pick your fave

• Wine: Dry Pinot Gris from Oregon, Canada, or New Zealand

This week’s party plan is as low stress as ordering delivery. But way tastier and far more satisfactory. And much faster if you happen to be deep in the woods, miles from civilization.

When it comes to super-fast suppers, I can’t think of anything better than shrimp. The ease-to-elegance ratio is unparalleled, and unless you have an allergy, everyone one oohs and ahhs over a shrimp dinner. Shrimp truly are the MVP of easy summer dining.

So I’m doubling down. Both with a fantastic shrimp salad that is light and bright and oh-so-summery, and what I have come to call “Costa Rica” Shrimp.

A few years ago, we rented a house in Costa Rica. The seafood, naturally, was unbeatable – supremely fresh and supremely cheap, and every day we feasted on some kind of oceanic offering: fish tacos, ceviche, and juicy, fiery shrimp. The shrimp I made there was a riff on a buttery version I make with white wine, because, what CR boasts in seafood, it sorely lacks in wine. Instead, with our wine bottles under tight inventory, I turned to Costa Rica’s equally abundant citrus.

Costa Rica Shrimp takes about 10 minutes to come together and is easy to pile into a big pan to feed a hungry crowd. You will also want loads of bread to sop up all the buttery, spicy, citrusy sauce.

Costa Rica Shrimp

827KB ∙ PDF file

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For my second shrimp dinner trick, this shrimp and avocado salad is airy and light, even with the rich ranch dressing. It’s possible to take to the beach as well – not perfect, but not bad. Just keep the salad, dressing, and shrimp stored separately until the last minute, peeling and cubing the avocado right before serving as well.

Play with measurements as you need to feed your group. The ingredients listed below, when served alongside other things, comfortably feeds 7 people at my gatherings.

Ingredients:

• 1 ½ heads Romaine lettuce, chopped

• 2 ripe avocados, peeled and cubed

• 1 cup sliced black olives

• ¼ cup capers in brine, drained

• 1 cup raw red cabbage, sliced thin

• 4 Persian cucumbers, sliced

• 28 shrimp, 4 pcs per person (about a pound of 21/30 sized shrimp)

• Salt and pepper

• 2 Tbsp butter

• Ranch dressing

How to Make It:

1. Melt the butter in a frying pan over medium heat.

2. Dry the shrimp and season with salt and pepper.

3. When the butter is melted and frothy, add the shrimp, cooking about 2 minutes per side, until just cooked through.

4. Meanwhile, assemble the vegetables in a large serving bowl.

5. Toss with ranch to your liking, and drizzle on warm shrimp, and the tasty butter, and serve.

Ranch Dressing

1.38MB ∙ PDF file

Download

Download

Wine Pairing:

As much as it is my life’s ambition to be a benevolent dictator, I am not one, benevolent or otherwise, when it comes to food and wine pairings.

There’s lots of routes you could take – dry rosé is always a winner in the summer, Sauvignon Blanc always works with herb and vegetable flavours, and if you want to go with Chardonnay, a lightly oaked Mâconnais or steely Chablis work much better than the full-throttle oaky Chardonnay.

For me, I like how Pinot Gris works with this menu. The alter ego of Pinot Grigio, it has a bit more body, and a waxy, silky texture to stand up to the unctuous dressings and sauces. The dry versions coming out of cool climate New Zealand, Oregon, and Ontario are zippy and fresh with loads of citrus and stone fruit flavours, which compliment the flavours in both the salad and sautée as well.

If you’re new to Pinot Gris, be aware the grape can also be made in a sweet style. And while it’s delicious, sweet is not what we want here. Ask for help, but if you’re not at a store that has anyone qualified to speak to wine (a sad reality in too many shops these days), take a look at the alcohol content; anything north of 12% should be in the dry category.  

A Welcome (Back) Cocktail

As they say, just because I’m on a diet doesn’t mean I can’t look at the menu.

Or in my case, read cocktail books.

One of my favourites, Modern Classic Cocktails by Robert Simonson, is an anthology of more than 60 cocktails gathered from leading bartenders around the USA. There’s a curious number of Chartreuse drinks, but that’s a story for another day.

One that has caught my eye, and my cravings, is the Gin Gin Mule, a hybrid between a Mojito and Moscow Mule, but made with gin. It’s an invention of Audrey Saunders, the proprietor of Manhattan’s Pegu Club.

I’ve taken a few liberties with her recipe, of which she may take umbrage, but hopefully she’ll never find out. She makes hers with a specific recipe of homemade ginger beer. I can’t be bothered, so I use the bottled stuff. She also calls for ¾ of this and ¼ of that, again, I can’t be bothered with that kind of precision so I just round up. And, because I’m using carbonated ginger beer, I use it for topping at the end, not shaking with the rest of the ingredients.

Ingredients:

• 1oz simple syrup

• 1 oz fresh lime juice

• 2 mint sprigs

• 2oz London Dry gin

• Ginger beer, for topping

• Lime wheel for   

How to Make It:

1. Add the syrup, lime and one mint sprig to an empty cocktail shaker and muddle very well to combine.

2. Add ice to the shaker and the gin, and shake until very well chilled, about 10 seconds.

3. Strain into a highball glass filled with ice, top with ginger beer, and gently stir with the remaining mint sprig.

4. Float a lime wheel on top and serve.

Party Like a Rock Star (one that’s not in recovery)

Alright, that takes care of this week’s Quaintrelle. If you try any of the recipes do tag me on social media, or send me your pics, I’d love to see your creations.

Would you believe Quaintrelle is now six months old*?! It’s been free this entire time, but now that I’ve got a handle on what I’m doing and where I’m going, I’m more open to creating paid posts. This is a little while away yet, and there will still be loads of free content, but I wanted to give you a head’s up paid content is coming, as I think it’s fair to begin charging for subscriptions. I really hope you will understand this when the time comes.

I also want to remind you the Early Bird tickets are selling quickly for our Tasting Tour of Argentina on October 3 downtown Toronto. We will have 16 world class wines for you taste, all paired to modern and classic dishes of Argentina. Prices go up in September, so if you want to join us, you might want to get your tickets as soon as you can.

Next time you hear from me, I will be cottage-bound, where I plan to end the summer (sniff.) A lot of you liked my party hacks, so I’ll endeavour to include more in upcoming Weekenders. (If you missed last week’s I’ve linked it below.)

I say this with all my liver, CHEERS! Xo – Erin

*the first three months was me dabbling quietly in the dark. I consider my real start May 19. For what it’s worth.

Thank you for reading Quaintrelle.

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