I was recently invited to try Instacart, a same-day grocery delivery service that recently opened up shop in DC (they already serve San Francisco, Boston, and Chicago). Not only are they quick, but they pride themselves on their personal shoppers that take great care when selecting items like fresh produce. B and I put them to the test with tonight’s Sunday dinner, which called for fresh shrimp, ginger, and onion, among other things. They do a great job and Instacart gives you the option to pick alternatives when you order, in case the particular item you chose is sold out. And it was super-convenient – we ordered at 4 PM and had our groceries by 5!
And you can try it, too! Just use promo code districtofchic (or this link) – it’s good for a $10 credit + 1 free delivery!
But wait, there’s more! Instacart is generously offering one month of free deliveries to 3 lucky DC area District of Chic readers. Just use the handy widget below to enter!
Only one quick note on the BBQ shrimp recipe below: have all of your prep work done ahead of time, because it moves pretty quick!
New Orleans-Style BBQ Shrimp
2 pounds large head-on shrimp (feel free to use pre-peeled, de-veined shrimp like we did)
2 tablespoons Creole Seasoning, divided
1 tablespoon oil, cook’s preference
1 large garlic head, cloves chopped
2 tablespoons chopped fresh rosemary
1 bay leaf
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1 lemon, quartered (juice removed and reserved)
1/3 cup beer (B used Racer IPA and it tasted great!)
Freshly ground black pepper
1/2 cup butter, room temperature
Crusty bread, for serving
Sprinkle shrimp with 1 tablespoon of seasoning. (This may be done up to an hour ahead).
Preheat a large skillet over high heat; add the oil and heat briefly. Add the garlic and rosemary to the pan and stir to lightly brown garlic, watching carefully to prevent burning.
Add the shrimp, Worcestershire sauce, hot sauce, bay leaf, and lemon juice and quarters. Lightly stir the shrimp and the ingredients, just enough to mix.
Pour in the beer, stirring to release any bits clinging to the bottom of the skillet, and boil the mixture to reduce while shaking the pan. Cook shrimp 2 to 2 1/2 minutes, depending on size, and add remaining seafood seasoning and salt and pepper to taste. When shrimp are finished cooking, remove from liquid and set aside.
Strain liquid into a small saucepan. Place over high heat, bring to a boil, quickly whisk in the butter, and cook until thick, syrupy, and brown, for about 15 minutes. Taste and add salt and pepper if desired. Remove lemon quarters and add shrimp back to liquid. Serve with crusty bread, lots of napkins, and fingerbowls.
recipe adapted from this recipe
Zydeco Beans with Brabant Potatoes
8 small red or white new potatoes, halfed
2 large slices fresh ginger
1 bay leaf
3 cups chicken stock
1/2 lb green beans
3 tablespoons butter
1 small red onion, thinly sliced
1 clove garlic, minced
salt and pepper
In a large frying pan, combine the potatoes, ginger, bay leaf, and stock over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the potatoes are tender but still firm when pierced with a knife (about 10 minutes). Use a slotted spoon to transfer the potatoes to a colander to drain and reserve liquid. Pat the potatoes dry and set aside.
Add the green beans to the liquid remaining in the frying pan. Bring to a boil, reduce the heat to low, cover, and simmer until the green beans are tender-crisp (about 6-7 minutes). Drain in a colander and discard the stock, ginger, and bay leaf. Set the green beans aside.
Preheat the oven to 200 degrees F. Wipe the frying pan dry, return it to the medium-high heat, and add 2 tablespoons of the butter. When the butter melts, add the potatoes, season to taste with salt and pepper, and toss until browned and crisp on all sides (about 5 minutes). Transfer the potatoes to an ovenproof bowl and keep warm in the oven.
Return the frying pan to medium-high heat and melt the remaining 1 tablespoon of butter. Add the onion and garlic and saute until softened (about 2 minutes). Add the green beans, season to taste with salt and pepper, and toss until heated through.
Add the warm potatoes, then taste and adjust the seasoning. Serve warm and enjoy!
original recipe from Williams-Sonoma Foods of the World: New Orleans: Authentic Recipes