Of all of Alison’s shrimp recipes, this one was easily my favorite. I’ve never met a combination of sliced garlic, tomato paste, and butter that I didn’t like. Even one covering shrimp.
And that’s just it, really. I sauteed several garlic cloves and two tablespoons of tomato paste in olive oil, and yes, probably too much butter. Red pepper flakes add a touch of heat as the shelled shrimp hit the skillet. Four minutes later, they were cooked through and ready to eat. I squeezed half a lemon over the steaming shrimp. I stood at the stove and peeled away one of the shells before obediently dragging the shrimp through the hot butter and garlic still sizzling in the pan. It was delightful. I ate several more, and left the rest for Jordan.
This recipe confirmed two things for me. One, even if a recipe does not call for deveined shrimp, I will still devein them. I have to draw the line somewhere. And two, I sometimes like shrimp. But only when they’re piping hot and doused with other strong flavors. Cold shrimp? Forget it..
205 recipes cooked, 20 to go.
