My friends Lena and Ron had bought way too many prawns and asked me if I wanted some. The shrimp were very large and still had the heads on and my pals were a bit burnt out from cleaning them. Did I want them? Sure I did.
I decided to ask my friend Joel how his wife Lauren makes shrimp. Lauren is a Kiwi but was raised in Australia I think. All those people down under know their prawns.
Lauren told me that she liked to do it this way, the way they do it back home. I listened and gave it a shot.
I cut off the shrimp heads, cut the shells off too and de-veined the shrimp. I washed them in cold water, cleaned them and patted them dry.
I stuck the peeled prawns in a garlic olive oil marinade and added, salt, pepper, garlic powder, red pepper and garlic, let them sit.
I took the shells and heads and put them in a sealed bag in the trash. I let the pan cool down, as she instructed.
What was left in the pan was full of flavor and would be what I cooked my shrimp in.
This is how a lot of people make shrimp broth for things like risotto.
The flavors get highly concentrated.
Leslie made some wonderful pesto recently and we still had a tub in the fridge.
After we made our pesto pasta I put two tablespoons of butter in my shrimp pan and brought it to medium heat.
Cooked about two minutes a side.
Topped it with parmesan and we were good to go.
I don't know that I will cook shrimp like this all the time but the flavors did seem more intense, almost too shrimpy, and it was an interesting thing to try.
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There is nothing worse than a bad peach and nothing better than a good one.
This was a good one. So sweet.
I made my basic and I think arguably my best scone last night, straight peach walnut with a bit of lemon zest. Topped it off with a molasses sugar.
Pretty freaking wonderful.
These are hard to beat and hard to stay away from.
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