First of all, let me start out by saying that our grocery stores here in N.C. seem to always have "frozen bags of shrimp" on sale as a buy one get one free. Sometimes it's raw frozen and other times it's cooked frozen. I guess that is because we are not on the coastal side. I have only one store here that has a reputable seafood department, and that would be Harris Teeter which is somewhat comparable to Whole Foods. I wish I had a Whole Foods Market close by or a Trader Joe's! My only other options are Food Lion, Super WalMart and Carly C's. I put them in order of preference here with Carly C's being my least favorite!
That being said, I had two bags of frozen cooked shrimp sitting in the freezer. I was craving seafood and I didn't feel like running out to the store. So in my quest for a recipe, I found a tasty sounding dish in my cookbook collection: Pol Martin's Supreme Cuisine 1993. Tasty Pepper Shrimp. *(More on him later). I figured it sounded so spicy that the shrimp didn't really have to be raw to absorb all of that heat and flavor. Alas, I was right! This is a very different type of intense heat. And I am a moderate heat girl. Let me just suffice it to say that my lips were tingly and on fire. Now without further ado, I will move on.
Ingredients2 garlic cloves, pureed
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp thyme
1 tsp oregano
2 tbsp butter
3/4 lb fresh mushrooms, cleaned and cut in 3 sections (I was out and omitted them)
2 green onions, chopped
1 1/2 lbs fresh shrimp, shelled and deveined
1/3 shrimp stock (recipe to follow); or, you could purchase some really good organic shrimp stock.
2 tbsp beurre manie' (recipe to follow)
salt to taste
Shrimp stock recipe:
2 cups water
shells from shrimp, salt and pepper to taste.
Pour water into saucepan. Add shells from shrimp and season. Boil 15 minutes then strain liquid to use in this recipe.
Beurre Manie' (Kneaded Butter)
5 tbsp butter
2 tbsp flour
Blend butter with flour to make beurre manie' then set aside to use in this recipe.
"Beurre manié (French "kneaded butter") By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps."