Shrimp Zidane

How do you pay tribute to an athlete like Zinadine Zidane, who is already an international celebrity? Maybe one way is to name a new dish after him or her. We already have General Tso’s chicken, Beef Stroganoff, Peach Melba, and Bananas Foster. Make way for Shrimp Zidane!

Zidane, one of professional soccer’s all-time greats, impressed football fans everywhere when he starred for the French side that won the World Cup against Brazil in 1998, and again when the French took the Euro championship in 2000.

Diane and I cheered for him and the French team in 2006 when they reached the final World Cup match against Italy, after which he retired from professional and international competition

Casting about for a way to honor this terrific athlete, we thought of a wonderful dish that Diane had created. After testing it on me, and believing it to be sufficiently developed to begin serving to guests, she named it after the great Berber/Algerian/French playmaker. Here’s the recipe:

Shrimp Zidane / Diane Carter / Serves Two

1/2 lb shrimp, preferably fresh (not frozen)

1 cup long-grain rice

1/3 to 1/2 of cube fish bouillon O1/2 cube makes 1 cup)

1 clove of garlic, minced

1/2 onion, diced

3-4 Tbsps. unsalted butter

1/3 to 1/2 cup dry white wine

1/2 lemon

Several sprigs of fresh dill, cut up

1 tsp. cilantro or parsley, minced

1-2 sections of a sweet pepper, cut into strips and cut again into bites

1 Tbsp. of cooked pimento

Cook rice with bouillon piece in separate pan. Peel and de-vein shrimp. Set aside.

Melt 1-2 Tbsps. butter in a large frying pan. Add garlic and onion and cook until tender, about 3 mins.  Add the dill and cilantro. Squeeze in some lemon juice from the fresh lemon.  Continue cooking for about a minute. Add some of the wine and stir. Add more butter and green pepper. Cook about 1 min.

Add the shrimp, diced pimento, and a bit more wine and butter if necessary.  Add a bit more squeezed lemon juice. Cook for about 2-3 mins, or until shrimp turn pink. Add a little more wine and squeeze in more lemon. There should be a residue of thin sauce.

Put the rice on plates and top with the shrimp first, then add the other vegetables. Finally, divide sauce equally and pour over the shrimp and vegetables.

Serve with a dry white wine.

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