S K IL L E T SA LT-R O A STED
PO TA TO ES
Coarse, inexpensive kosher salt is used to
season the potatoes and create and hold an
even heat as they roast on the stove top.
The fennel-infused salt can be sprinkled
over the cooked potatoes, or save in an
airtight container and use for seasoning
steamed vegetables or fish.
PREP: 15 MIN. COOK: 35 MIN. STAND: 10 MIN.
2
lb. red a n d /o r ye llo w sm all new
potatoes
2
cups kosher salt
i
to
2
Tbsp. fe n n el o r caraw ay seeds
i
Tbsp. olive oil
1
. S crub potatoes; set aside. P o u r sa lt in to
th e b o tto m o f a 1 2 -in ch heavy c a st-iro n
s k ille t o r D u tc h oven, sp rea d in g evenly.
H e a t o v e r m e d iu m h e a t a b o u t 5 m in u te s o r
u n til h ot. S p rin k le e ve n ly w ith fe n n e l seeds.
2
. A d d potatoes to h o t salt in skille t, pressing
potatoes in to salt slightly. C over skillet. C ook
35 to 4 0 m in u te s o r u n til te n d e r w h e n tested
w ith a fo rk. R em ove s k ille t fro m heat. L e t
stand, covered, 5 m inutes.
3
. R em ove p otatoes fro m s k ille t w ith tongs
and b ru s h excess salt fro m potatoes (reserve
salt m ix tu re ). T ra n sfe r potatoes to a serving
pla tter. D riz z le w ith o live oil. C over w ith fo il
and le t stand 5 m in u te s. Serve w ith reserved
sa lt m ix tu re . MAKES 4 TO
6
SERVINGS.
EACH SERVING
129 cal, 3 g fat, 0 mg chol,
331 mg sodium, 25 g carbo, 3 g fiber, 3 gpro.
SH R IM P W IT H P EP P E R ED
C IT R U S FR U IT S
Fresh, coarsely crushed pepper lends the
most flavor. To crush, place peppercorns in
a clean kitchen towel and fold towel over
them. Roll over towel with a rolling pin.
PREP: 30 MIN.
1
lb. fresh o r frozen large shrim p in shells
3
m edium clem e n tin e s o r seedless
tangerines
34
cup w a te r
1 / 3
cup sugar
1
tsp. w ho le black peppercorns,
coarsely crushed
1
sm all pink g ra p e fru it
1 / 2
tsp. salt
V
2
tsp. fre s h ly g rou n d black pepper
V /
tsp. cum in
1
Tbsp. canola oil
1
. T h a w s h rim p , i f fro z e n . F o r p e p p e r-
c itru s sauce, re m o v e 2 to 3 s trip s o f th e
th in o u te r p e e l o f
one
o f th e c le m e n tin e s
w ith a v e g e ta b le p ee ler, ta k in g ca re n o t to
re m o v e th e b itte r w h ite p ith . P lace p e e l
in s m a ll sauce p a n; a dd w a te r, sugar, a nd
p e p p e rc o rn s . B rin g to b o ilin g , s tir r in g to
d isso lve sugar. B o il g e n tly, u n c o v e re d , fo r
15 to 2 0 m in u te s o r u n til m ix tu re is
re d u c e d to /3 cu p , s tir r in g o ccassio na lly.
2
. M e a n w h ile , p e e l a nd d e ve in s h rim p ,
le a v in g ta ils in ta c t. Peel a nd re m o ve w h ite
p ith fro m
remaining
c le m e n tin e s and
g ra p e fru it. C u t g ra p e fru it cro ssw ise in to
V
2
-in c h -th ic k slices. R em o ve seeds a nd
set slices aside. I f d e sire d , leave o ne
c le m e n tin e w h o le ; b re a k re m a in in g
c le m e n tin e s in to segm ents.
3
. F o r s h rim p , in a b o w l c o m b in e salt,
g ro u n d p ep p e r, a nd c u m in . A d d s h rim p ;
toss to coat. In la rg e s k ille t co o k s h rim p in
h o t o il fo r 3 to 4 m in u te s o r u n til opaque,
tu rn in g occasio na lly. A d d c le m e n tin e s a nd
g ra p e fru it to s h rim p . C ove r; co o k o v e r
m e d iu m h e a t 1 m in u te , tu rn in g f r u it once.
T ra n s fe r to s e rv in g b o w l. P o u r p e p p e r-
c itru s sauce o v e r s h rim p m ix tu re a nd toss
g e n tly to coat. MAKES 4 SERVINGS.
EACH SERVING
260 cal, 6 g fat, 172 mg chol,
461 mg sodium, 29 g carbo, 2 g fiber, 24 g pro.
Pepper gives food a smoky spice and aroma—
from alight tinge of heat to a snarp and citrusy hit.
The coarser the grind, the bolder the flavor.
BRUARY
f f y
HOMES AND
GARDENS
TTER
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