Agriculture Reference
In-Depth Information
film not only has to work as a gas filter, but it also has to be able to hold the brightly
colored printing that goes with commercial packaging.
The next time you pick up a bag of mixed lettuces at the grocery store, remember that that
is no ordinary plastic bag.
Consomme with Shrimp, Arugula and Lemon Zest
This recipe is based on a salad I once enjoyed in Verona. It's a fussy presentation,
to be sure: you arrange a little salad in the bottom of every bowl, and then you
carefully pour hot consomme over the top. But when you do that, the mingled per-
fumes of shrimp and arugula are absolutely heady. The consomme can be used,
without the refining step, as a base for soups and for making risotto. You can pre-
pare it and cook the shrimp a day in advance, which turns this into an extremely
elegant spring first course that requires almost no last-minute preparation.
6 SERVINGS
Bring the water, salt, red pepper flakes and pepper to a boil in a small saucepan. Cook for
10 minutes. Add the shrimp, reduce the heat to low and cook until the shrimp are bright
pink and heated through, about 5 minutes. Drain the shrimp, rinse with cold water and
peel.
Toss together the arugula and lemon zest. Divide evenly among six wide soup or pasta
bowls. Arrange 3 shrimp on top of the arugula in each bowl and take the bowls to the
table.
