March 26, 2011 § 13 Comments
photo credit: Sarah Shatz
You absolutely must try this recipe! Seriously, you must. In fact, you should make it tonight. It’s one of my favorites. I don’t make it that often – it’s a little decadent, that is, the quantity of butter is not exactly tiny (though, when it comes down to it, it’s probably still lighter than a cream sauce) – but whenever I do make it, I’m delighted afresh by how scrumptious it is! It has all the makings of a perfect weeknight supper, or an impressive meal for a date. It’s easy, fast, and tastes far more delicious than anything this simple has any right to.
Plus, if you make it with shrimp with their shells still on, which you definitely should because it will give you both little shrimpies that are more tender and succulent and a more flavorful sauce, then you will get to have the fabulously messy tactile experience of peeling saucy shrimp (saucy in both senses of the word), and of licking every last drop of sauce off of your fingers as you eat them. Then, you must follow this by dunking sturdy pieces of warm, crusty French bread into the sauce and mopping up every bit.