APRIL 2020 97
Spicy Peel-and-Eat Skillet
Shrimp with Garlic
PHOTO P. 91
TOTAL 35 MIN; SERVES 4 TO 6Shell-on shrimp are essential for this rec-
ipe; the shells help insulate the delicate
shrimp from the heat of the grill so they
cook evenly without becoming tough. Give
each raw shrimp a quick snip with a pair of
scissors along the back for vein removal
and easy shelling at the table; you can also
look for wild American shrimp marked “EZ
Peel,” or ask your fishmonger to tackle the
task. In lieu of grilling, the shrimp may be
cooked in a skillet over high heat in a well-
ventilated kitchen.1 lb. unpeeled raw jumbo shrimp
1 / 4 cup grapeseed oil, divided
1 tsp. fine sea salt, divided
8 medium garlic cloves, sliced
1 Tbsp. crushed red pepper
1 small lemon
1 / 4 cup chopped fresh cilantro leaves
and stems- Using small scissors, cut lengthwise
down the back of each shrimp shell;
remove and discard vein. (Do not remove
shells.) Rinse shrimp with water, and pat
dry. Stir together shrimp, 2 tablespoons
oil, and^3 / 4 teaspoon salt in a bowl. - Preheat grill to medium-high (400°F to
450°F). Place a large cast-iron skillet on
grill grates. Cover grill; let skillet preheat 5
minutes. Uncover grill; add remaining 2
tablespoons oil to skillet. Add shrimp;
cook, uncovered, turning occasionally,
until shrimp begin to turn pink, 2 to 3 min-
utes. Add garlic and crushed red pepper;
cook, stirring occasionally, until garlic is
golden, shrimp are cooked through, and
shrimp shells are beginning to crisp, 3 to 4
minutes. - Remove skillet from grill; immediately
transfer shrimp to a serving platter. Cut
lemon in half; squeeze 1 lemon half over
shrimp (discarding seeds). Sprinkle
shrimp with cilantro and remaining^1 / 4 tea-
spoon salt. Cut remaining lemon half into
wedges, and serve with shrimp.
WINE Bright, coastal California
Chardonnay: 2018 Lioco Sonoma County
Roasted Beets with Garden
Herbs and Goat Feta
PHOTO P. 90
ACTIVE 15 MIN; TOTAL 1 HR 40 MIN
SERVES 6 TO 8Roasting beets brings out their earthy
sweetness, leaving them tender and easy
to peel. A vibrant dressing and generous
crumbles of fresh cheese complete this
elegant side dish.2 lb. trimmed red beets (about 12
medium beets), scrubbed
1 /^2 cup water
1 / 4 cup plus 2 Tbsp. extra-virgin olive
oil, divided
11 / 2 tsp. fine sea salt, divided
1 Tbsp. honey
1 Tbsp. apple cider vinegar
1 tsp. orange zest plus 2 Tbsp. fresh
orange juice
2 Tbsp. chopped fresh mint
2 Tbsp. chopped fresh flat-leaf
parsley
3 oz. goat feta cheese, feta
cheese, or goat cheese, crumbled
(about^3 / 4 cup)- Preheat oven to 375°F. Arrange beets,
stem ends up, in a medium Dutch oven.
Add^1 / 2 cup water. Drizzle beets evenly
with 2 tablespoons oil; sprinkle with^1 / 2
teaspoon salt. Cover and transfer to pre-
heated oven; bake until beets are tender
when pierced with a knife, about 1 hour.
Uncover; let beets cool at room tempera-
ture at least 30 minutes or up to 2 hours.
Peel beets; discard skins. Cut beets into
1-inch wedges. - Whisk together honey, vinegar, orange
zest and juice, remaining^1 / 4 cup oil, and
remaining 1 teaspoon salt in a large bowl.
Add beet wedges; toss to coat. Transfer
mixture to a serving bowl; sprinkle with
mint and parsley. Top with cheese.
MAKE AHEAD Roasted, peeled, and sliced
beets may be covered and refrigerated up
to 1 day.
WINE Lightly spicy, berry-inflected Pinot
Noir: 2018 Marine Layer Lyra
Slow-Roasted Lamb Shoulder
with Shallots and White Wine
PHOTO P. 90
ACTIVE 50 MIN; TOTAL 4 HR 20 MIN
SERVES 6 TO 8Be sure to pre-salt the lamb; it deepens the
flavor and increases the moisture and ten-
derness of the meat. A finishing spoonful
of garlicky gremolata adds a lovely burst of
brightness to the fork-tender lamb.LAMB
1 (6- to 7-lb.) bone-in lamb shoulder,
or 1 (4- to 5-lb.) boneless lamb
shoulder, tied
2 Tbsp. plus 1 tsp. fine sea salt,
divided
1 Tbsp. black pepper
1 / 4 cup plus 2 Tbsp. extra-virgin olive
oil, divided
1 medium-size yellow onion, roughly
chopped
6 large shallots, halved lengthwise
1 large carrot, roughly chopped2 large celery stalks, roughly
chopped
1 large garlic head, halved crosswise
1 bunch thyme sprigs
1 cup dry white wine
1 cup fresh orange juice
1 Tbsp. wildflower honey
1 Tbsp. apple cider vinegar
2 (3-inch-long) orange peel strips
LEMON-OREGANO GREMOLATA
1 / 2 cup packed finely chopped fresh
flat-leaf parsley
1 / 4 cup plus 2 Tbsp. extra-virgin olive
oil
2 Tbsp. apple cider vinegar
1 Tbsp. finely chopped fresh oregano
1 tsp. lemon zest plus 2 Tbsp. fresh
lemon juice
1 tsp. fine sea salt, plus more to taste
1 tsp. crushed red pepper
1 large garlic clove, grated- Make the lamb: Sprinkle lamb evenly
with 2 tablespoons salt and black pepper.
Let stand at room temperature 1 hour, or
chill, uncovered, at least 8 hours or over-
night. (If lamb chills overnight, let stand at
room temperature 30 minutes before
co oking.) - Preheat oven to 350°F with rack in
lower third position. Heat^1 / 4 cup oil in a
large Dutch oven over medium-high. Add
lamb, fat side down; cook, undisturbed,
until deep golden brown, 12 to 15 minutes.
Carefully turn lamb over; cook, turning
occasionally, until golden on all sides, 12
to 15 minutes. Remove lamb from Dutch
oven. Discard drippings from Dutch oven.
Wipe Dutch oven clean. - Add remaining 2 tablespoons oil to
Dutch oven; heat over medium. Add
onion, shallots, carrot, celery, and
remaining 1 teaspoon salt. Cook, stirring
occasionally, until vegetables soften and
begin to brown, 10 to 12 minutes. Reduce
heat to low. Add garlic and thyme; cook,
stirring often, until garlic is fragrant,
about 1 minute. Stir in wine, orange juice,
honey, vinegar, and orange peel strips.
Nestle lamb, fat side up, on vegetable
mixture; bring to a boil over medium.
Remove from heat, and cover Dutch oven.
Transfer to preheated oven, and roast
until lamb is fork-tender, 2 hours to 2
hours and 30 minutes. - Make the gremolata: Stir together all
gremolata ingredients in a bowl. Let stand
10 minutes. Season with salt to taste. - Remove lamb from Dutch oven, and
transfer to a large serving platter. Tent
lamb with aluminum foil; let rest 30 min-
utes before slicing or shredding meat.
Serve with gremolata.
WINE Earthy, emphatic Pinot Noir: 2018
Marine Layer Gravenstein Vineyard
0420_FT_Sonoma_Easter.indd 97 FINAL CONTENT 2/19/20 10:52 AM