Yummy goodness.

[brooksmoses]

One third of a pound of very fresh shrimp from The Fish Market, peeled. The shrimp washed, patted dry, and sprinkled generously with fine-ground pepper and salt. A pat of butter in a small nonstick frying pan, the pan heated until the butter just begins to brown, and then the shrimp added and tossed around with a pair of spoons for exactly two minutes.

The flavor: almost perfect.

(And all for under three dollars, too.)

Comments

[davidgoldfarb.livejournal.com]

Sounds lovely. I wonder only about the inexplicable omission of garlic.

ahh....

[simplykimberly.livejournal.com]

That must be what made it "almost" perfect, instead of perfect!

Seriously though - why "almost"? :)

Re: ahh....

[brooksmoses]

In this case, mostly the sort of aesthetic sense that figures that it's hubris to claim that something one has made is perfect.

That, and I didn't have a side of fresh-made fettucini with a light cream-lemon-pepper sauce to go with them. (There's a restaurant up in Napa Valley somewhere -- I have no idea I if I could ever find it again -- that has fettucini alfredo that ... I have had good fettucini alfredo elsewhere, but I have not ever had anything that was even close to as good as what this restaurant served. It was barely recognizable as the same dish, it was so good.)

[brooksmoses]

Hmm. I may indeed try them with garlic salt next time. And, given that I have more for lunch tomorrow, I might even not forget before next time I cook some.

(Minced fresh garlic would throw off the texture, I think, though thin slices might work. If I had a jar of minced garlic, I'd drizzle a spoonful of the juice over the shrimp before drying them, but I don't have such.)

[keshwyn]

Someday, some sweet day, I will be able to eat shrimp again.

Until then, ENVY. :)