It’s new recipe day! I found this one earlier in the week and was drawn to it because it involved some flavors I don’t typically work with. I pretty much love anything made with shrimp, so this was a no-brainer. As is always the case, I needed to make a vegetarian version for Terry, so I grabbed some tofu for her share.
Full disclosure: the store I went to didn’t have the right sized shrimp and I didn’t feel like making an extra trip, (lazy today) so I got the largest they had. (Fun fact, did you know that shrimp are not sold by size, as in small, medium, large, but rather how many equal a pound? The recipe called for 21/25 shrimp, but all the store had was 26/30. It seems like a small thing, but these kind of details really do make a difference.)
I have to admit, the amount of butter in this dish is a bit startling. And to be honest, I wanted to quit when I got to the 8th tablespoon of butter, but I always follow a new recipe as instructed the first time I make it. Into the pan went the 9th and 10th tablespoon of butter.
Look at all this butter.
I have to let you know that as easy as some things are to do, even when you’re really good at something, you can still screw it up. My pan was too hot and my first 2 tablespoons of butter burned and I also burnt the garlic. I had to trash it and start over. So if anyone has any tips on how to cook garlic without burning it, I’m all ears. It trips me up every now and then, but I expect I will master it eventually.
This dish is pretty easy to make, and despite my hesitation with the butter quantity, it was really good. Even the tofu version. The sauce was delicious and was perfect to soak up with bread. If I ever make this again, and I’m not sure I will, I would cut back on the butter and amp up the seasoning. I like spicy food and this could use a little more heat, too.
Happy Saturday night, folks. Here is the original recipe, courtesy of Kitchen Riffs.
Now go cook!