recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
garlic lovers, scampi is one of the most delicious
dishes in the whole world. All this dish needs
to acompany it is rice, a salad and a little bread
to mop up the sauce".
jumbo shrimp (about 2lb) shelled and deveined
2 tablespoons lemon juice
3/4 cup butter
6 large garlic cloves
4 tablespoons minced parsley
4 cups long grain rice
salt and pepper to taste
the shrimp with lemon juice.
a small saucepan over medium heat, heat the
butter until it stops frothing, about 2 minutes.
Pour the top, clear, portion of the butter into
another small saucepan and discard the solids.
(What you have in the pan is clarified butter,
which is less likely to burn than unclarified
the garlic into the butter, stir in the parsley
and simmer 1 minute over medium heat. Spread
the garlic butter over shrimp and marinate for
an hour, or until cooking time.
the rice according to package directions and
season with salt and pepper.
a rack 4 inches below the broiler. Pre-heat
the shrimp on a baking tray and top with the
4 minutes on each side.
the shrimp over the hot rice, top with the garlic
butter left in pan, serve at once.