When I first moved to the Coast, more than 20 years ago, a woman I worked with at Keesler AFB told me she didn’t like shrimp.
I was dumfounded and had never heard of someone who didn't like shrimp.
I grew up an army brat but never lived near a coast, so a visit to the beach and fresh seafood at the restaurants was a real treat.
She told me, "Mr. Brunt, my father was a poor shrimper, and we ate shrimp three times a day."
I understood what she was saying, but I still never tire of shrimp, even at the end of the season.
One of my favorite books is called “When French Women Cook” and this simple shrimp recipe is taken from it.
The recipe calls for Maine shrimp. I think this is the Northern Prawn, but can’t fathom why a French cook would use anything but the delicious prawns from the Mediterranean. Try this recipe using Royal Reds.
SIMPLE SHRIMP RECIPE
2 pounds shrimp, still in their shells
2-3 tablespoons butter
Just a pinch of fresh ground black pepper
2/3 cup heavy cream
1/3 cup sour cream (crème fresh would be even better)
Add the butter to a hot sauté pan and make beurre noisette, brown butter. Turn the heat to high and add the shrimp, cook just until the shells turn red, then remove, cover and set aside to finish cooking for three minutes. Add the cream and reduce by one half, then add the sour cream and the shrimp. Cook only long enough to heat the shrimp through. Serve hot. Note: removing the shells removes some of the flavor. Yes, it is messy, but it is also delicious.