Tuesday, December 27, 2011

Quick Sauté

Shrimp are fast, delicious, and easy to cook. I'm not sure why I don't make them more often . . . Tonight I started heating a pan and added in butter and olive oil. After the butter had finished foaming I tossed in chopped shallot, oregano, crushed red peppers, hot sauce, and plenty of garlic (seem like my usual recipe for seafood). Next the peeled deveined shrimp went in and started to pink up. When I turned the shrimp I poured in a splash of Guinness left over from our christmas cake and I let the mixture bubble until the shrimp were cooked through. I finished the sauce with an extra pat of butter for good measure. Perfect with bread or rice or even on a toothpick. Dinner in seven minutes or less.

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