Sunday, February 21, 2010
It is the time of the year again to get inexpensive, delicious, fresh Maine shrimp. Since they need little cooking time, but a bit more time goes into preparation. I peeled all of the unfrozen shrimp that I had, and saved the shells for a shrimp stock (likely being used for a Maine shrimp risotto later on..). A handful of shrimp made a great lunch, with a Belgian endive sauteed in herbs des provence, some white wine, garlic and olive oil.