Tuesday, June 15, 2010

Marcella Hazan's Pink Shrimp Sauce with Cream

Seeing as the Vegetarian is out of town for the next two weeks, I decided to take this opportunity to cook up some of the many meat, fish, and poultry dishes I've always wanted to try. I had just seen Food, Inc, so mass-produced food was out, and organic, humanely raised, or wild caught was in. Fortunately there is a New Pi in town.

I picked up some frozen wild caught Gulf shrimp for my first meal of the week. In retrospect, "Gulf" shrimp may not have been the way to go, but trace amounts of petroleum never hurt anyone, right? And maybe these shrimp were frozen before the last 3 months...

...in any case, the shrimp were bought and all I had to do was find the right recipe . One of my favorite dishes is Marcella Hazan's Pink Shrimp Sauce with Cream. This is a heavenly dish made with surprisingly few ingredients: olive oil, garlic, shrimp, tomato paste, white wine, cream, and some parsley garnish. You basically just cook up the first few items in a pan (2 minutes), blend up 2/3 of the cooked shrimp, add that back to the pan along with the rest of the sauce and you're good to go. SO easy. SO delicious. I could probably eat this dish every night this week.

Of course, cooking for one isn't always the best thing in the world. As it turns out, Pink Shrimp Sauce with Cream doesn't reheat so well. The once creamy, luscious sauce starts to separate when microwaved. Le sigh...I suppose it's still better than cafeteria food so I really shouldn't complain.

Tomorrow's menu: Julia Child's Chicken Fricassee!


1 comment:

momblog said...

You may want to gently reheat on the stove next time or use a lower setting with the microwave until just barely heated. It's worked for me in the past-I never toss out the leftovers.