I picked up a pound of shrimp at the grocery store today, but without any clear idea about what I would do with it. When dinnertime rolled around, all I had in me was to sauté it in a mess of butter with lots of spices, some garlic, some Worcestershire sauce, and a bit of beer, and serve it over penne with an alfredo sauce. Hey: it was good.
"BBQ Shrimp," by Chef Brian D. Smith of Randol's Restaurant and Cajun Dancehall in Lafayette, LA.
"Fettucine Alfredo," from The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (2006), p. 327.
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