Once I went to a wedding in Kansas City, my husband and I were there for a whole weekend. On the day before the wedding the guys “played golf’ and the ladies “lunched.”
I was still in my twenties and my appetite was not dainty.(It still is not dainty.) Lunch was a scoop of shrimp salad on a piece of lettuce and dessert was a cookie.
On my way back to the hotel I stopped in a bagel shop and bought: a bagel, egg, cheese and bacon sandwich. I looked across the counter and there was another woman from the luncheon having the same thing. We just smiled at each other, polished off our sandwiches and met up at the pool. She became my best buddy that weekend.
Needless to say this week’s French Fridays with Dorie recipe made me think of a ladies lunch. The original recipe called for raw scallops. I don’t have a “fish store” that I feel confident about buying fish to eat raw, so I substituted “salad shrimp.”
For a ceviche the flavors were very tame. I think of cilantro, lime, and chiles when I think of ceviche… but such a bold dish would not go over well with the French or the ladies who lunch.
I whipped up the original recipe’s marinade and tested a few shrimp in it… I was not surprised that it was too sweet for my palate. I went back to work modifying the recipe. Keeping most of the original ingredients sans the brown sugar; I added a lot less tarragon, and I had to “kick it up” with a dash of hot sauce at the end.
The result was a tasty lunch that only I seemed to enjoy. The kids did not like the tarragon. I wish I used cilantro, that would have gone over better.. my kids are used to Spanish/Mexican flavors..oh yes, and my husband well, he didn’t get to taste it at all. He’s skiing in Telluride, CO with his college buddies, one of whom got married in Kansas City many, many, moons ago.
- 8 ounces of cooked salad shrimp or other small shrimp
- A handful of seedless green grapes quartered
- For Marinade:
- 1 shallot minced
- 2 teaspoons of extra-virgin olive oil
- 1 teaspoon of sherry vinegar
- The juice and zest of one lime
- 1/2 cup of mango nectar
- 1 teaspoon of dried tarragon leaves
- A dash of piment d’espelette or paprika
- A dash of tabasco sauce