Yesterday we got a new refrigerator -- a replacement for a faulty model we bought just two months ago, supplied by the manufacturer -- believe it or not.As I was transferring food from freezer to freezer I came across a bag of head on shrimp I had nearly forgotten about and decided to whip them up for dinner tonight. Following a recipe by Bobby Flay of all people I tossed the shrimp in a spice mixture of pimentón dulce, chili powder, brown sugar, cumin, salt, pepper, and garlic. I sautéed them quickly in hot oil and coated the BBQ spiced shrimp with butter and scallions.
Since I was on a somewhat Southern bent I decided to add some hot skillet cornbread -- it was perfect for sopping up the sauce on the shrimp. And to finish? A cool summery peach tart.
Perfect for an end of summer Sunday.
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