Ginger Cocktail and Fennel & Garlic Shrimp

Finally got it all together to make this cocktail I have been interested in.  One serving is a little lame and you really need a fine strainer to pour it into the martini glass.  I would do double for one drink.  I freeze my ginger, which makes it really easy to grate, but it is finer and I think made this drink really potent.  This comes from Williams-Sonoma on line.  Put your martini glasses in the freezer for an hour before starting the drink. This is for 1, my opinion, ½.    

Ingredients:

1 knob fresh ginger

1-2 fresh mint sprigs

Ice cubes as needed

1 jigger (1 ½ oz.) vodka

½ pony (1 T) sake

½ t simple syrup (I just use agave)

Lime wedge

Candied ginger strips for garnish

Directions:

1.       Grate the ginger on a rasp.  Measure out 1 ½ t for 1 cocktail.

2.       Chop the mint, but not too finely as it will makes the drink look funny. 

3.       Fill a cocktail shaker ¾ full of ice.

4.       Add vodka, sake, simple syrup, grated ginger and chopped mint.

5.       Cover with the lid and shake vigorously for 10-20 seconds, then strain into the prepared glass.

6.       Squeeze lime wedge into the cocktail, discarding the lime. 

7.       Garnish with candied ginger.

Dinner tonight was shrimp.  I could not do another night of leftover beef.  This is again from the Barefoot Contessa, Foolproof.  I cannot stop cooking from this book as it is so good.  She serves this as a starter, but we ate it as a meal.  I served seaweed salad with it from Costco.  Jim served Kim Campbell  Sauvignon blanc from New Zealand.     

Ingredients:

6 T EVOO

1 C chopped fennel bulb, fronds reserved

3 T minced garlic (9 cloves)

¼ t crushed red pepper flakes

1 # (16-20 count) Shrimp, peeled with tails on

1 T chopped fresh flat-leaf parsley

1 T Pernod

1 t fleur de sel

½ t freshly ground black pepper

French bread for serving (I think it would also be very good served over rice)

Directions:

1.       Heat EVOO in a 12” sauté pan over medium heat. 

2.       Add fennel and sauté for 5 minutes, until tender but not browned.

3.       Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2-3 minutes, until the garlic just begins to color. 

4.       Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and EVOO.  Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side.

5.       Turn the shrimp and cook for 2 minutes on the other side, until they’re pink and just cooked through.  Do not overcook.

6.       Off the heat, sprinkle with parsley, 1 T of chopped fennel fronds, Pernod, fleur de sel, and black pepper. 

7.       Serve it with bread or rice.