Q as in "cue" as in "to prompt." A recipe is only the beginning…
Globe Fish Co had Gulf shrimp at the Farmer’s Market. Pricy, but I could not resist. And it was delicious! I found an easy recipe on recipezarr.com that is basically the same as the one I found on the Cook’s Illustrated site. Here it is:
Here is a close-up of the meal:
The combination worked well – even with the bits of ham flavoring the collard greens. I will post that recipe separately and date it so it appears below this post, after the mozzarella post. And, you’ll find the potato recipe in the 7/19/09 Halibut post.
This meal was easy to create. I started the collard greens first. Once there were allin the pot and simmering, they needed no more attention. And, once they simmered for 45 minutes to and hour, I put them on low and could have left them for hours. Very handy recipe for when you are trying out a new entree! The potatoes are also easy and forgiving as to timing. I prepared and roasted them for 15 miutes at 350 and then left them until giving them a final 5 minute blast at 400 when it was time to serve. Of course, you need a toaster oven or a quick heating convection oven to do it this way. You can always roast them and then turn the oven to warm until serving time.
I then peeled and deveined the shrimp. Very easy to do. I just used my kitchen scissors to ship the shell and my finger to get the vein out, patted them dry, and put them in the fridge until I was ready to cook them. I also made the garlic butter ahead of time. Note on that: it says to “beat” the butter. the word “mashed up” better describes the process I used. I wonder if they recipe meant to instruct us to melt, rather than soften the butter? In any case, mashing worked just fine. <grin>
Then the time came to fire up the frying pan. The process went by so quickly that I forgot to take pictures! All the shrimp (14 of them to one pound) fit at one time, so I could skip transfer any to another plate. I reduced amounts of ingredients a bit, to, since the recipe calls for 1 and 1/2 pounds of shrimp.
I’ll certainly make shrimp this way again! I bet good quality shimp from the grocery store would be fine in the recipe, too. I’ve heard that Trader Joes has great shrimp. Not sure of the environmental and/or health safety of their source, but then again, I am not sure of that of these Gulf Shrimp, either. If anyone knows, let me know!