The compendium features household names like Scottish chef Tom Kitchin, Here, Ella Walker delves into a recipe by US telly chef Carla Hall.
Shrimp wedge salad
"I like this dish, inspired by Laura Prepon, because everything cooks in a packet (which basically poaches the shrimp in its juices), the pan stays clean, it's ready in eight minutes, and your place won't smell like fish," explains Hall. "The lemon slices are the secret to not overcooking the shrimp."
WHAT YOU'LL NEED
For the shrimp (prawns):
1 vine-ripened tomato
1 pound extra-large shrimp (prawns), peeled and deveined
2 scallions (spring onions), sliced on the bias
2 garlic cloves, thinly sliced
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp chili flakes
2 lemons, sliced
For the salad:
1 head romaine lettuce
2 tbsp crumbled feta
2 tbsp chopped Spanish olives
1/4 cup minced flat-leaf parsley
1 tbsp minced chives
1. For the shrimp: Cut the tomato in half. Squeeze the juice from one half in a bowl. Reserve the other half for the salad. Add the shrimp and all ingredients through chilli flakes to the bowl. Mix well.
2. Prepare a parchment packet: cut two 15-inch squares of parchment paper and one of aluminium foil. Lay the parchment paper on top of the aluminium foil and then line it with the lemon slices. Place the shrimp mixture on top of the parchment paper. Fold all the ends together firmly to make a tightly sealed packet.
3. Heat a skillet (frying pan) over medium heat. Place the packet in the skillet. Cook over medium heat for eight to 10 minutes. For the salad, slice the romaine vertically into four wedges. Divide the wedges among four plates. Stir one tablespoon of the feta into the shrimp.
4. Spoon the shrimp over the romaine wedges. Sprinkle with Spanish olives, the remaining feta, minced parsley, and chives. Dice the other tomato half and sprinkle over the wedges.
Chefs' Fridges by Carrie Solomon and Adrian Moore is published by Harper Design, £30