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Kitchen

Susan and Dick Barrows have spent their lives in the restaurant business. They moved to Chapel Hill after their daughter’s graduation from UNC and started a bistro-style restaurant at 764 Martin Luther King Jr. Blvd. in 2010, naming it Kitchen to evoke the image of eating in the kitchen of a good cook, without ceremony.

Dick Barrows Photo by Madelyn Cory

“The inspiration for [Basque-style shrimp] was two-fold. We have traveled to Spain and really enjoy the flavors and ingredients of that area. Also, the recipe allows us to use the great fresh shrimp and produce of North Carolina. It is a simple dish and can be easily prepared by most anyone. A crisp white like a Muscadet or Albarino would go well with it.” – Susan and Dick Barrows

Basque-Style Shrimp
Ingredients:
32 medium shrimp, peeled and deveined
½ tablespoon chopped garlic
2 leeks, cleaned
1 tablespoon capers
1 medium Spanish onion, diced
1/2 cup white wine
2 links chorizo, sliced
1/2 cup cooked Gigante beans
1/4 teaspoon saffron
1/4 cup pitted black olives
3 plum tomatoes, diced
1/4 cup olive oil
Procedure:
Slowly render the chorizo in the olive oil, and then sauté the onion and leeks until soft. Add the white wine, tomatoes and all other ingredients except the shrimp. Simmer for five minutes.
Sauté the shrimp in a little olive oil for one to two minutes and then add the pre-made sauce. Simmer until the shrimp are cooked.
Serve with crusty bread and the beverage of your choice.