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October 17, 2011

Shrimp "Garden Variety"

1 lb. med. Shrimp, deveined and peeled*
Celery, 1 rib, minced
Scallions, 1 bunch: whites minced, greens cut diagonally in 1 in. pieces
2 large garlic cloves, minced fine
2 Tbsp. butter or ordinary olive or other cooking oil if you prefer
Grape Tomatoes, 15 or so, halved lengthwise
2 oz. milk or water
½ cup (or more) of Sour Cream
1 Tbsp. Cornstarch

Mix the cornstarch and water/milk thoroughly.

In a heavy saucepan large enough to eventually accommodate all; over a low fire, sweat the celery and minced onion in butter until soft. Do not brown. Add the garlic for another minute or two until it begins to perfume the kitchen.

Turn up the heat to medium and add the shrimp. After 2 minutes, remix the cornstarch, and add it, along with the tomatoes and green onions. Cook for another minute or two, till shrimp are pink. Add half of the sour cream. Mix well, then add the rest. Cook for another few minutes to fully thicken, and to soften the onions and tomatoes. Add more sour cream if the mixture is too thick. Add salt and fresh ground pepper to taste.

Mix with cooked pasta or serve over white rice.

(This is a recipe fashioned from refrigerator left overs before leaving the lake at season's end; turns out to be our new-found favorite recipe for shrimp.)

*If using precooked shrimp, remove the tails if still attached, and add them along with the onions and tomatoes to avoid overcooking. Be sure in any case that everything is heated through completely.

Posted by Curmudgeon at October 17, 2011 2:17 PM