About the Dish

12 ounces New Potatoes
3 teaspoons Honey
1/4 cup White Wine Vinegar
1 ounce Green Onion
1 sprig Dill
8 ounces Wild-Caught Gulf Shrimp
1 packet Grey Poupon Dijon Mustard
1 Lemon
3 ounces Spinach
4 ounces Salad Tomatoes
2 pats Butter
3 sprigs Parsley
Per Serving
Calories 460
Total Fat 22 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 155 mg
Sodium 900 mg
Total Carbohydrates 45 g
Dietary Fiber 6 g
Sugar 12 g
Protein 23 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Citrus Gose

Two flavors that we love: acid and salt. Thanks to the pickling and the lemon, this dish has plenty of acids, so we think it needs some lemony salt. We suggest Bluffton, South Carolina's Westbrook Key Lime Gose. A twist on a traditional salty kettle sour, it provides a lovely dose of citrus that should complement the acid in this dish.

Westbrook Key Lime Gose - Bluffton, SC

Albarino, Rias Baixas, Spain

Albarinos have a creaminess, balanced by juicy peachy flavors that play well with the lemon and dill. A touch of saline, along with its acidity, allows it to pair with a wide range of seafoods, especially shrimp.

Bodegas Fillaboa Albarino, Rias Baixas, Spain

METHOD

1
• In a saucepan, combine potatoes, 1 teaspoon kosher salt and enough water to cover. Place over high heat. • When water boils, reduce heat. Simmer until tender, 10-12 minutes.
2
Fill a small saucepan half full with about 4 cups water. Add 1 teaspoon kosher salt, and place over high heat. This is your shrimp cooking water.
3
MISE EN PLACE • Halve or quarter tomatoes. • Juice lemon. • Pick and chop parsley leaves. • Pick and chop dill fronds. • Pick and chop green onion, keeping white and green parts separate.
4
In a large bowl, combine honey, vinegar, onion whites, mustard seeds, dill, 1/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
5
• When shrimp cooking water boils, add shrimp. Cook until shrimp turn pink, about 2 minutes. • Drain shrimp well. • Toss shrimp in brine.
6
• In a large bowl, combine Dijon mustard, lemon juice and onion whites. • Whisk in 2 tablespoons olive oil. • Add spinach and tomatoes. Toss to coat in dressing.
7
• Drain potatoes, and return to pan. • Toss with butter, onion greens, parsley and 1/4 teaspoon kosher salt.
8
Divide salad, potatoes and shrimp between 2 plates. Enjoy!

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