New Shrimp Recipe

While I love to cook, and adore seafood, I rarely prepare fish or shellfish at home. Last night, however, I experimented with some beautiful shrimp from Shoreline Seafood and came up with quite a nice little dish. It's not complicated or time consuming but it is absolutely delicious. Here's the method:

- Peel and devein 1 pound of shrimp (I like the very large ones).
- Sautee 1 finely diced shallot and 2 cloves of minced garlic in about 2 tablespoons butter
- Toss in red pepper flakes to taste
- When the shallots are nice and soft, pour about a cup of white wine in the pan and let that cook for a minute
- Throw in the shrimp and put a lid on the pan to let them steam
- When the shrimp are cooked, pull them out of the pan and cover to keep warm
- Turn the heat up and add half a cup of chicken broth to the pan if the wine has cooked down too much. You want to have enough sauce to pour on the shrimp.
- Cook that down a bit, turn off the heat, and whisk in about a tablespoon of unsalted butter to thicken the sauce
- When the butter is incorporated and the sauce is creamy, jack the heat back up and throw the shrimp in to warm them. Squeeze a bit of fresh lemon over the shrimp and sauce when you plate the dish.
- We served the shrimp with saffron risotto, and of course, some bread to sop up the sauce.

If you don't want to take the time to make risotto, these shrimp would be delicious with angel hair pasta tossed with the sauce and a bit of the pasta water to help everything stick together. Fresh herbs, such as rosemary, parsley or basil also would be good.

I'm looking forward to tinkering with this dish. Any suggestions?