theStearns

Vespaio restaurant in Austin combines great Italian food, friendly staff, and a casual atmosphere (photo by Kenn Stearns)

Last weekend we visited Vespaio, an Italian restaurant on South Congress at Milton. Three of us shared a bottle of wine, appetizers, a mid-course, entrees, and dessert including house made mozzarella, risotto with pulled lamb, oak fire grilled prosciutto-wrapped jumbo Gulf shrimp, cioppino, and traditional (not soggy) tiramisu. We enjoyed a cozy corner of the restaurant with a quiet street view. The authentic Italian food and attentive service exceeded expectations. We highly recommend you give Vespaio a try.

Oak fire grilled prosciutto-wrapped jumbo Gulf shrimp with haricots vertsi, suppli and red chile pesto (photo by Kenn Stearns)

Ripassa della Valpolicella, 2007 Zenato, one of the 70+ wines available at Vespaio (photo by Kenn Stearns)

Wild Gulf Shrimp Corn Dogs (photo by Kenn Stearns)

I am eternally grateful that my spousal unit of 25+ years enjoys culinary challenges. Mid-week, weekend, family gathering, holidays, or just the two of us are all the same to her and we seldom eat the same thing twice unless it’s a top pick. Trying new dishes is always a treat, so earlier today when she declared it was “test kitchen” night I sorta wagged my tail.

Last month the Houston Chronicle published a recipe from Chef Randy Evans who hails from the very excellent new Houston restaurant Haven. Wild Gulf Shrimp Corn Dogs may not be health food, but they are definitely worth making the kitchen look like something detonated. I’ve added the recipe below in case you wanna get adventuresome. And here’s a tip: if a stray oyster gets in the batter let it happen.

Wild Gulf Shrimp Corn Dogs
by Chef Randy Evans

• 12 jumbo-size shrimp, peeled and deveined
• 12 6-inch wood skewers
• Kosher salt and black pepper to taste
• 1 cup flour (for dusting)
• 3 cups cornmeal
• 1½ cups flour
• 1¼ teaspoons baking soda
• ¾ teaspoon salt
• 1 tablespoon Texas honey
• 1½ cups buttermilk
• 1¼ cups water
• 1 egg
• Oil for frying

Skewer the shrimp lengthwise starting from the tail end. Season the shrimp and dredge in seasoned flour. Roll the shrimp in the batter (make batter by combining cornmeal, 1½ cups flour, baking soda, salt, Texas honey, buttermilk, water, and egg) and fry in 350-degree oil (deep fat fryer if available) until golden brown. Serve with Tabasco Mash dipping sauce.

Gulf Shrimp with cocktail sauce (photo by Kenn Stearns)

When asked if I prefer my shrimp stir-fried, baked, grilled, boiled, broiled, fried, or stuffed my response is always the same: Yes! When shopping for the Super Bowl feast last Sunday, $5/pound 16-20 count fresh brown (Penaeus aztecus) Gulf Shrimp was little more than an attractive nuisance. Fresh horseradish powered the red sauce. Two pounds didn’t last longer than halftime.

Shrimp is an excellent source of cholesterol – which is considered healthy for the circulatory system due to low levels of saturated fat which actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides. The method of preparation can change things so we stick with boiled.