Shrimp just doesn’t do it for me. That’s what I decided after making this recipe. Don’t get me wrong - the flavors were awesome, and the whole thing was very simple to make. If you like shrimp, you’ll love this dish. But no matter the flavors, shrimp’s chewy texture and less than appealing shape will always be roadblocks for me. I just had to put that out there.
new Chicago kitchen!
But let’s move on to the recipe itself. Because again, shrimp lovers should definitely make this one.
It starts with the crushing of a large tomato in your hands. Enjoy it -- this may be the only truly playful moment of your day. Let your hands squeeze every last bit of tomato pulp until no large chunks are left. Then mix in four grated garlic cloves, salt, and pepper.
Next, shrimp in their shells (my first time buying shelled shrimp!) spend time in a large skillet. Only a few minutes, though. Shrimp cooks quickly! The recipe gives options for a grill and a skillet, but I am sadly grill-less once more. Piping hot and opaque, the cooked shrimp get tossed with crushed tomatoes, and doused with lime juice. And don’t forget, 2 tablespoons of butter get added, too. The steam from the shrimp melt the butter, adding a necessary richness to offset the thinness of the tomato juices.
I served the shrimp over rice with roasted carrots. It was a lovely meal, but with Jordan and I not loving shrimp, we didn’t finish it, and sadly, chose not to save the leftovers. I hate few things more than wasting food. And I also know myself. I know that that leftover shrimp will never get eaten. So we let it go right away.
Ultimately, butter, tomato, garlic, and lime juice are good friends. Let them dress your shrimp, your squid, your fish, your tortilla chips. Trust in their friendship, no matter what you pair them with.
136 recipes cooked, 94 to go.
