Meghan said, enough Latin food. So I put it down for a night, and went back to my old love, Italian. Bought some really fresh (smelled really good) shrimp (7-9), fresh (5 leaves) basil, 1 lemon, 2 slices fletchers dry cured bacon (crazy good), 6 crimini mushrooms (capped), 2 large garlic cloves, crushed red pepper, 1/2 cup cream, 2 tbsp butter, 1/4 cup sherry wine, s/p, a pinch of ancho powder (I couldn't resist), 1 fresh roma tomato, and some fresh parsley...and it made some magic.
First slice the mushrooms, bacon, and than smash 2 large garlic cloves. Add the bacon to the pan, render the bacon down for a few minutes. In the bacon fat add the mushrooms and garlic. Cook until the mushrooms are done. Pour that mixture onto the plate. Add to that 2tbsp of butter. Zest a whole lemon (large), and chop. Slice basil as well. Add the shrimp to the high heat and butter/bacon fat. Add the pinch of ancho, enough salt, pepper, lemon zest, and basil. Cook until on one side for 2 min. Flip the shrimp, then add the sherry wine. When that has reduced, add the bacon and mushrooms back to the pot. At this point LOWER the heat to the lowest option, but keep the pan on the burner. Add the cream and stir. Slice and deseed the tomato. Then dice it into small pieces and add to the pot. The cream will just barely bubble. Stir it all around. At this point add the fresh parsley.
Enjoy a little piece of shrimp heaven.
No comments:
Post a Comment