If one looks at the index for this blog, one will discover an embarrassing paucity of seafood entries. My excuse, such as it is, is that seafood has been a luxury item for me for a while. Thankfully, that has changed for the moment, so tonight I cooked shrimp for the first time in what seems like forever.
I tried Mark Bittman's recipe for "Shrimp in 'Barbecue' Sauce" from The Minimalist Cooks Dinner. I know one of the most overused sentences in this blog has got to be, "This is a quick easy meal," but this really was (well, ok, other than the bit about peeling and deveining the shrimp).
Melt half a stick of butter in a pan over high heat. Add the shrimp and two tablespoons of Worcestershire sauce. Cook until done, season with salt, pepper and lemon juice, and serve. This isn't brain surgery here. Bittman attributes this recipe to New Orleans.
I probably used too much butter, since my "barbecue" sauce ended up being more like drawn butter with a sweet undertone. The idea is to have a smoky, spicy flavor, which comes from the Worcestershire sauce and pepper. Of course, I forgot to add the pepper and lemon juice at the end, so I doubt my dinner was what Bittman had in mind, but damn, it was great to be cooking shrimp again. Better yet, I have enough extra shrimp stashed in the freezer for pad Thai in the not-too-distant future.