Hankering for Shrimp
Posted
Wed, 01/19/05
I'll never understand my husband's dislike of shellfish. Wilbert is not allergic to shellfish, he simply hates the taste of shrimp, lobster and crab. How can anyone not adore the richness of the meat when it's freshly prepared? Boiled lobster with drawn butter and lemon is the ultimate bit of food, and picking the meat from crab legs is something I used to enjoy several times a year before my marriage. Shrimp is wonderful when it's served plain, or when added to sauces or salads.
Today's Food Network newsletter featured shrimp. There are recipes, along with a page of information all about the little crustaceans.
Here's a recipe from the selection:
Shrimp with Basil, Garlic & Tomatoes
1 C quartered cherry or grape tomatoes (about 12)
In a medium bowl, toss the tomatoes with the basil and season with salt and black pepper, to taste. Set aside while you prepare the shrimp. Divide the shrimp between two (8" or 9") pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat two large skillets over medium heat, or do this in two batches if you only have one pan. Season one side of the shrimp with salt and black pepper; add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Sauté the shrimp, undisturbed, until they turn golden brown on the bottom, about two minutes. Add a bit more oil and half the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for one minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among four plates or a serving platter and serve hot or at room temperature.
The recipe comes from the "Simply Shrimp" episode of How to Boil Water.
Tags: Seafood;
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