(This can be served as an appetizer or as the main dish.)
Here’s a simple and delicious way to cook shrimp. I got the recipe from a book called “Fresh From Maine, Recipes and Stories from the State’s Best Chefs.”
The book features more than 50 recipes and interviews with chefs from 20 restaurants in Maine, all of which get their ingredients from local farmers and fishermen to create all-natural and organic dishes.
My friend, Russell French took the photographs for the book and his friend, Michael S. Sanders, wrote the text. You may remember Russ as a guest photographer on Rootsliving when he took photos for my grandmother’s chicken and polenta recipe.
From Joshua’s Restaurant in Wells, Maine:
Shrimp Saute From Joshua's Restaurant
- Olive oil (3 tablespoons)
- Shrimp, peeled and deveined (1 pound, 21-25 count)
- Tomato, chopped in 1-inch pieces (1 1/2 cups)
- Red pepper, roasted, thinly sliced. (1 large)
- Jalepeno pepper, roasted, thinly sliced (1/2 pepper)
- Garlic, chopped. (2 tablespoons)
- Dry white wine (1 cup)
- Butter, unsalted (4 tablespoons)
- Fresh parsley, chopped (2 tablespoons)
- Salt, to taste
- Step 1 Preheat saute pan. Put oil in pan and when almost smoking, add shrimp, tomato, peppers, and garlic.
- Step 2 Let cook for about 1 minute, then toss thoroughly just once to create a caramelized flavor.
- Step 3 After another minute when shrimp is about half-way cooked, add the wine and salt to taste.
- Step 4 Reduce wine by half, cooking off the alcohol. Then add butter and parsley to finish.
- Step 5 Serve immediately with a few pieces of grilled baguette, which is perfect for soaking up the sauce.