When I’m hanging out with friends who like my cooking I always love to try out something new. So when you’ve bought three pounds of shrimp that are already peeled and deveined, the idea of working with seafood is pretty easy. I also had a bottle of Prosecco on-hand. Prosecco is an Italian sparkling wine that’s a bit lighter than champagne and has a sweet flavor as it goes down.
So I put a small carton of heavy cream into a saucepan followed by half a carton full of Prosecco. Then I added a touch of lime juice and a bit of sea salt, stirred it with a whisk and put it under a low heat for it to come to a boil.
Then I put some olive oil into a skillet along with some fresh garlic, sea salt, black pepper and adobo and grilled them under a medium heat, flipping (or stirring) occasionally until they were nice and firm. Then I put the hot shrimp on the plate and covered them with a ladel of sauce and sat them in front of my friends fast enough to avoid getting my hand ripped of at the wrist. I actually watched one homegirl of mine’s eyes roll back into her head as she chewed it, a watershed moment for me as a cook.
Though it was a freestyle, this would go best over a heavy pasta like linguini or fettucini, or on a crust of bread as an hors’douvres. If you decide to try it out, tell me what you think. Later. out.