“I feel like it’s totally underutilized,” she said about the fruity, moderately spiced pepper, named for a commune in France and prevalent in Basque cooking.
When it comes to the piment d’Espelette, which turbocharges the flavor and pinkish color of this shrimp, you don’t have to pluck it from a Basque field.
Be sure not to skip the orange zest, though; it brings out the Provençal wine’s inherent fruitiness.
This last addition was a gift from another friend and colleague, Melissa Clark.
Zested over the shrimp, the bittersweet orange lent balance and made the buttery sauce taste all the better.
Persons:
Rebecca, ”, Melissa Clark, Melissa
Organizations:
The Times, Google
Locations:
France, Basque, Gochugaru, Aleppo, Brooklyn