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Shrimp with Lime Pickle and Mint
 The New York Times Country Weekend Cookbook
Edited by Linda Amster
Featuring favourite recipes from the paper’s food columnists, New York Times compilations
are always reliable and often feature the latest trends in doable-at-home
versions. What they usually are not is attractive. This one breaks that
tradition with the addition of colour photos. Along with current Times
writers like Mark Bittman, there are vintage gems from Craig Claiborne,
Pierre Franey and Bryan Miller. There is even an essay from the man whose
name became synonymous with country weekends: Lee Bailey. Elegant simplicity
is the best way to sum up the recipes contributed by a broad range of writers:
Mollie Katzen, Diana Kennedy, Nigella Lawson Alfred Portale…. Hardcover,
271pp, $40.00.
1 pound cooked, shelled shrimp
3 tablespoons chopped lime pickle (available in Indian markets)
2 tablespoons chopped fresh mint
Combine all ingredients in a bowl and toss well. Let rest for 20 minutes. Serve with toothpicks and cocktail napkins.
Yield: 8 servings
Time: 5 minutes, plus 20 minutes' resting
Melissa Clark
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