6 hours ago, weinoo said:A simple dinner, made good by high quality ingredients...
Wild gulf shrimp, garlic, good olive oil, parsley, red chili pepper, splash of sherry vinegar. With a baguette and a salad.
4 hours ago, Margaret Pilgrim said:More detail, please. Gently sauteed? Poached? Serve warm or cool? Any left for me?
Heat 1/2 cup of olive oil (and maybe a schtickle of butter) with a tablespoon or two of nicely minced garlic. When garlic is golden, maybe add 1/4 cup white wine and let it cook off for a minute or two. Add large, wild gulf shrimp (for this dish, I shell and devein them, and brine for a half hour) in one layer to bubbling cauldron. Turn over after 1 minute. Don't overcook the damn shrimp! And then throw a splash of sherry vinegar and a handful of chopped parsley atop. Serve hot right out of the cazuela. Lotsa baguette for dipping.
