This year’s Guild Hall Joys of Summer weekend (July 29 through 31) features dinners from two noted food writers, Florence Fabricant and Mary Emmerling. Following are some of the dishes that will be served at these festive meals.
Ms. Emmerling has elected to serve a menu from her newly published book, “American Country Cooking.” This hors d’oeuvre will lead things off at her dress-in-white summer dinner for ten.
Marinated Shrimp With Lemons and Onions
3 lbs. medium shrimp, cooked and shelled
3 medium onions, thinly sliced
2 lemons, thinly sliced
1 cup chopped fresh parsley
Salt and freshly ground black pepper
1/2 tsp. Tabasco sauce
Olive oil
Bay leaves
In a glass or ceramic serving dish, layer the shrimp, onions, lemons, and parsley. Season generously with salt and pepper and sprinkle with the Tabasco. Pour on enough olive oil to cover. Tuck the bay leaves under the top layer.
Cover with plastic wrap and refrigerate for six to eight hours, or until chilled and the flavors have intermingled. Serve directly from the dish.
