Ithaca is Number 3 in this list, and there’s a nice mention of Moosewood. If we could just deal with Read more →
For havin’ some fun down on the bayou, try this shrimp dish sparked with cayenne and aromatic herbs. Traditionally, the shrimp are cooked unpeeled and then shelled at the table. If this seems too messy, shelled shrimp may be used. The sauce is spicy, but you can reduce the amount of cayenne and the sauce will still be fine. And if the shrimp is going to be peeled at the table, don’t forget the napkins and a big paper tablecloth.
Try this alongside Caribbean Yellow Rice and Pigeon Peas, or with cornbread or crusty garlic bread.
- 1 - 1½ pounds unshelled shrimp
- ⅓ cup olive oil
- ⅓ cup butter
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced or pressed
- 1 teaspoon dried thyme
- 1 teaspoon crumbled dried rosemary
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne (or to taste)
- 2 teaspoons sweet paprika
- 2 tablespoons Worcestershire Sauce
- ½ cup dry white wine
- 2 tablespoons fresh lemon juice
- Rinse the shrimp and set aside.
- Heat the oil and butter in a large heavy skillet until the butter has melted.
- Add the onions and garlic and sauté on medium heat for 4 to 5 minutes, until the onions are softened.
- Stir in the thyme, rosemary, black pepper, cayenne, paprika, and the shrimp, and sauté for another minute or so, stirring to turn the shrimp.
- Pour in the Worcestershire Sauce, wine, and lemon juice and simmer for 3 or 4 minutes, until the shrimp are pink and tender, but be careful not to overcook them