Sizzling Garlic Shrimp / Wamparoons / Celery Root Soup

Episode 105, 'Celeriac: The Ultimat Ice-Breaker'

Celery Root Soup with Chive Oil, Crispy Prosciutto, and Sour Cream

2 leeks

¼ cup butter

2 large celery roots (about 2 pounds)

3 apples (about 1 pound, I prefer a mixture of granny smith and red apples, for both sweet and tart flavors)

lemon juice

4 to 6 cups chicken or vegetable broth

¼ cup olive oil

salt and pepper

1 small container sour cream

1 package prosciutto

1 small bunch of chives

  1. Remove the bottom of the leeks, and the outermost leaves.  Be sure to clean the leek well, as they are notorious for collecting dirt amongst their layers. Remove the top inch or so of the dark green tops and discard them. Slice the leeks in half lengthwise and the chop them on a bias (that’s fancy way of saying diagonally.)
  2. Peel and core the apples and peel the celery root and dice them into ½” cubes. Store the apple cubes in a little lemon juice to keep them from browning until ready to use. (Peeling the celery root can be a tad problematic, you will need a knife as well as peeler to get at the really gnarled bunches. Also be sure to remove the top of the root where the celery protrudes.)
  3. Melt the butter in a Dutch Oven, or large soup pot. Saute the leeks in the butter for two minutes, or until softened. Add the celery root and apples and continue to cook until slightly translucent, 10 to 15 minutes. Add 4 cups of broth and bring to a boil.  Once boiling, reduce heat to low, cover, and let simmer for 30 minutes.
  4. Meanwhile, prepare the garnishes. Heat a skillet over medium high heat. Cut the prosciutto into ¼” by ½” rectangles, add the rectangles to the skillet and cook until crispy. Remove the prosciutto from the heat onto a paper towel. Also, cut the chives into thirds, and add them and ¼ cup olive oil to a small food processor and puree. Add salt and pepper to taste.
  5. Puree the soup. My favorite method is to take an emulsion blender(about $30, much cheaper than a food processor, and mine came with a mini food processor too. Look for them at Costco) and stick it straight into the soup pot and puree the soup. You may also scoop the soup into a food processor or powerful blender to puree. This method will need to be done in batches, and very carefully, as the soup is hot. Add broth as you puree until the soup reaches your desired consistency. Also add salt and pepper to taste, but do not over salt as the crispy prosciutto will add much of the final saltiness.
  6. Serve the soup, topped with a dollop of sour cream, a few drops of chive oil and some crispy prosciutto.

Sizzling Garlic Shrimp

16 medium garlic cloves, peeled

1 pound medium to large shrimp, peeled and deveined, with tails removed

8 Tbsp olive oil

½ tsp salt

1 bay leaf

2 tsp dry sherry or sake

1 tsp rice wine or white vinegar

1 Tbsp fresh parsley, chopped (otional)

1 tsp cayenne pepper or other chile powder (optional, but recommended.  Can also use 1 dried chile, roughly broken. Also not to bemistaken for chili powder, you don’t want your garlic shrimp to taste of Texas chili. We’re looking for powdered chiles here.)

  1. Marinate shrimp in 2 Tbsp of olive oil, along with the salt and 4 minced or pressed garlic cloves for 30 minutes. This will givetheshrimp a raw pungent garlicky flavor.
  2. Meanwhile, smash 4 more garlic cloves with the flat side of a chef’s knife. Heat the smashed garlic in remaining 6 Tbsp of olive oil over medium heat until darkly golden brown, 4 to 7 minutes. Remove pan from flame and allow oil to cool. Remove the browned garlic with a slotted spoon. This browned garlic will add the sweet garlic flavor.
  3. Thinly slice the remaining 8 garlic cloves. Return the pan to low heat and add sliced garlic, bay leaf, and optional cayenne or dried chili. Cook, stirring occasionally 4 to 7 minutes, or until garlic is poached, which means tender but not yet browned. (If the garlic has not begun to sizzle slightly after 3 minutes, increase heat slightly to medium-low heat.) This adds the final mellow garlic notes to the dish.
  4. Increase heat to medium-low and add shrimp, with the marinade, to the pan in a single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook through about 2 minutes longer.
  5. Mix vinegar and sherry or sake together.  Increase heat to high, and add sherry or sake mixture along with parsley.  Cook 15 to 20 seconds until shrimp is pink and cooked through. Serve to guests sizzling.


Mediterranean Variant

Simply serve the garlic shrimp and it’s oils over your favorite cous cous.

Garlicky Shrimp Scampi Variant

Add 2 teaspoons of dried oregano to the oil in step three with the bay leaf in place of the cayenne, chile or chile powder. Serve over cappellini (angel hair pasta)


Courtesy of Autumn Massey. Please watch the video at the end of the recipe for a video tutorial on how to make Wamparoons!

14 oz can sweetened condensed milk

5 1/2 cups shredded coconut, sweetened

2/3 cup flour

2 teaspoons vanilla extract

pinch of salt

For decoration

1/4 cup semi sweet chocolate chips

  1. Preheat oven to 350 degrees.
  2. Add salt, flour and coconut flakes into large mixing bowl or electric mixer. Mix or stir until well combined.
  3. Add sweet condensed milk and vanilla extract and mix again until well combined.
  4. Form the wamparoons. Do this by starting with a small round head, shaped like a normal macaroon. Then add a body, arms and legs. The wamparoon should now look roughly teddy bear shaped. Be creative.
  5. Bake at 350 degrees for 13 minutes.
  6. Remove the wamparoons from the oven and let cool for a few minutes.
  7. Meanwhile, heat the chocolate chips in the microwave for about 1 minute. Remove and stir.
  8. Decorate the wamparoons using toothpicks dipped in the melted chocolate (or a pastry bag with a very fine tip.)