Even people who don’t like ‘fish’ usually like shellfish, and shrimp is one of the favorites.
Shrimp are sold by weight but the size is based on the number per pound with the tiny bay shrimp giving the most per pound and the giant prawns the fewest. Using these prawns at 16-20 per pound gives everyone a good sized portion but feel free to use larger or smaller ones. It won’t make any difference as long as you remember that they are done as soon as they turn pink.
And yes, without shrimp in their diet, flamingos’ feathers turn white.
- 1 lb. large prawns (shrimp) 12-16 per pound
- 4 Tbsp. unsalted butter
- 1/4 cup olive oil
- 1/8 tsp. dried basil
- 1/8 tsp. dried oregano
- 1/8 tsp. dried tarragon
- 5 cloves garlic, minced
- Juice of 1 medium sized lemon
- Salt & Pepper to taste
- 1/4 cup Cointreau, Triple Sec or any orange flavored liqueur
Shell and devein prawns, rinse and drain well. Melt butter in skillet large enough to hold all the prawns without crowding. Using medium heat, add oil, garlic, herbs and lemon juice. Add prawns; stir and cook just until prawns turn pink. Add salt & pepper to taste. Add Cointreau. Cook on high until liquid is reduced by 3/4. Serve over rice or pasta. Serves 2-3 but can easily be doubled.
Tip from the Toque: You can use cooked shrimp. To do so, make the sauce. After you’ve added the Cointreau, cook the sauce until it has reduced by 1/2. Add the cooked shrimp to heat through and is coated on all sides. Cooking them too long will toughen them.