In this, the grimmest summer I can recall, a kind friend invited me to visit her at the beach. Her particular Hamp is relatively close so we whizzed out in her little red car. It had been so long since I’d been in a car it felt like Cinderella’s coach.
Out there masks were in evidence but not when seated at a restaurant or otherwise outdoors. We made several beach visits including one the morning Isaias was approaching when we sat until the winds got so strong we decieded to decamp. That night although we had a restaurant reservation we were out of luck as there was no power, closing all eateries (and lots else) down. Omelets a la home to the rescue!
The next day the waves were enormous so there was no beach swimming but great beach walking. Next to a natural jetty of rocks submerged at high tide were masses of bubbles or seafom, dissolved salts, proteins, fats, dead algae, detergents and bits of organic and artificial matter. The National Ocean Service says these bubbles are not harmful and can signal a productive ocean ecosystem. Hmm. Not sure whom or what to believe anymore.
I’m a sucker for rose hips, not for tea, jelly or any medicinal uses, too woo-woo for me, but because I love the color and brightness. Apparently they come in a dark shade but my preference is the vivid orange. If I can get out of a spell of corona inertia I might try painting them in watercolor.
Once back home feeding myself I made this shrimp recipe which is far easier than it appears.
Summer Shrimp Scampi with Tomatoes and Corn- New York Times
(Serves two generously, maybe even three depending on how big your shrimp are)
1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced (I omitted)
½ teaspoon red-pepper flakes
¼ cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves (or not if you don’t have on hand)
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute. (obviously I added only the red pepper flakes.)
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through.
- Remove from heat, add the herbs, season to taste with salt and pepper. Serve with lemon wedges.
Drink a nicely chilled white wine. I’m looking for a new house white so suggestions are welcome. No need to rim your glass with sand.