Audrey and Jon

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

This is adapted from the https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">King Arthur recipe

• 1 cup (113g) King Arthur White Whole Wheat Flour
• ½ teaspoon sea salt
• 1 cup (227g) sourdough starter, unfed/discard
• 4 T (57g) unsalted butter, room temperature
• 2 T herbs (rosemary)
• olive oil, for brushing
• coarse / flakey salt (such as kosher or sea salt) for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

• Pie crusts (we like bottom crusts as well as on top)
• 4 Tablespoons Butter
• 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
• 2 rotisserie chickens, Shredded
• 1/2 cup Flour
• 3+ cups Chicken Broth, Plus More If Needed
• Salt And Pepper, to taste
• Chopped Fresh Thyme To Taste
• 1 cup Cream