Friday, June 21, 2013

Shrimp Lafayette via Pol Martin

     We love shrimp. We are never without a couple of pounds in the freezer. The are low in calories and so versatile. More often than not, when we're trying to figure out what's for dinner and we're feeling lazy, we end up making some sort of shrimp dish.  There's just so much you can do. Appetizers, entrees, even children's toys!
Not monkeys, SHRIMP! I know, right?
     This particular shrimp recipe comes from my close, personal friend, Pol Martin* and his quintessential 1990's-era cookbook: Pol Martin's Supreme Cuisine. This is a great mid-week meal. The ingredients are simple and should be in most kitchens at any given time. It also comes together quickly, probably about 45 minutes or so start to finish. It does have a bit of heat, so if you are of weak constitution you may want to back off on the peppers on this recipe. As always, changes and notes appear in blue.

Shrimp Lafayette
via Pol Martin's Supreme Cuisine
  • 2 tablespoons butter
  • 2 green peppers, chopped (my wife isn't a huge fan of green peppers, so we used red)
  • 1 tablespoon chopped jalapeno pepper (if the heat is going to be an issue, you could probably get away with poblano.)
  • 4 tomatoes, peeled, seeded and chopped
  • 2 garlic cloves, blanched, peeled and chopped (didn't blanch the garlic. Don't judge me.)
  • 1/4 teaspoon cayenne pepper (if you're considering omitting this AND the jalapeno, don't tell me. Just make sure you're strapped securely into your high chair, you big baby.)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon brown sugar
  • 1/4 cup shrimp stock (If you bought tail-on shrimp, you can make basic shrimp stock. Take the tails and boil them in some water. PRESTO! Low-rent shrimp stock!)
  • 1-1/4 pound fresh shrimp, peeled and deveined (we used tail-on frozen. We survived.)
  • salt
  1. Heat half of butter in a cast iron pan over medium heat. Add onion and both peppers, Cook 10 minutes over low heat, stirring occasionally.
  2. Add tomatoes, garlic, spices and brown sugar. Mix well and cook 10 minutes over low heat.
  3. Add shrimp stock and continue cooking 10 minutes, stirring occasionally. Remove from heat and set aside.
  4. Have a nice glass of wine. Go ahead, you deserve it.
  5. Heat remaining butter in frying pan over medium heat. Add shrimp and cook 3-4 minutes. Mix once during cooking.
  6. Add shrimp to tomato mixture, mix and let simmer 2 minutes over low heat. Serve over hot pasta (we used farfalle. Bow-tie pasta is awesome.)
Good times!

*I totally don't know Pol Martin. I'm not even sure if he's still alive.

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