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cpolk...So on Saturday night, we hauled a package of uncooked tiger shrimp out of the freezer, and resolved to cook it up. We ended up with the most fantastic...
Okay, this is how it got done.
I peeled four cloves of garlic while two or three tablespoons of butter melted slowly in a saute pan and the shrimp thawed under a stream of cold cold water. I picked out the pepper mill, spanish paprika, dried thyme leaves, saffron, and portugese piri piri seasoning (I have no idea what it is, but it smelled right) and set them next to the saute pan.
the second that butter melted, the four cloves of garlic got pressed into it, and I stirred it around and let the garlic cook a little and smelled the wonderful smell. Then the shrimp went in, fitting perfectly--each striped crescent had direct contact with the bottom. I let fly with seasonings, turned the shrimp over, and squirted in some white box wine... call it 1/3 of a cup? until there is liquid boiling up the sides of the shrimp, anyway.
turn the shrimp over to make sure it's all nice and pinky-orange, and then take them out of the garlic wine butter if you want to go on into the MADNESS. if not, stop right here. they're lovely. anyway. put the shrimp in an oven safe bowl, and let them sit in a warm oven while you finish.
sprinkle flour into your garlicy butter a spoon at a time until you have a paste. take the pan off the heat. while stirring constantly, dribble in about 2 tablespoons of whipping cream. check your consistency. it should still be pretty thick. add a splash more cream, still stirring constantly, and if it's still pretty thick add a teeny bit of milk. put back on the heat. you're still stirring. the sauce is going to get thick again. when it does, thin it out with a squirt of the cheap white boxwine again, stir to blend blend blend. Pour on top of the shrimp.
Set out finger bowls, a dish for the shells, and eat with your hands.
Okay, this is how it got done.
I peeled four cloves of garlic while two or three tablespoons of butter melted slowly in a saute pan and the shrimp thawed under a stream of cold cold water. I picked out the pepper mill, spanish paprika, dried thyme leaves, saffron, and portugese piri piri seasoning (I have no idea what it is, but it smelled right) and set them next to the saute pan.
the second that butter melted, the four cloves of garlic got pressed into it, and I stirred it around and let the garlic cook a little and smelled the wonderful smell. Then the shrimp went in, fitting perfectly--each striped crescent had direct contact with the bottom. I let fly with seasonings, turned the shrimp over, and squirted in some white box wine... call it 1/3 of a cup? until there is liquid boiling up the sides of the shrimp, anyway.
turn the shrimp over to make sure it's all nice and pinky-orange, and then take them out of the garlic wine butter if you want to go on into the MADNESS. if not, stop right here. they're lovely. anyway. put the shrimp in an oven safe bowl, and let them sit in a warm oven while you finish.
sprinkle flour into your garlicy butter a spoon at a time until you have a paste. take the pan off the heat. while stirring constantly, dribble in about 2 tablespoons of whipping cream. check your consistency. it should still be pretty thick. add a splash more cream, still stirring constantly, and if it's still pretty thick add a teeny bit of milk. put back on the heat. you're still stirring. the sauce is going to get thick again. when it does, thin it out with a squirt of the cheap white boxwine again, stir to blend blend blend. Pour on top of the shrimp.
Set out finger bowls, a dish for the shells, and eat with your hands.
