Conquering Eater's Block: Rustic Italian Shrimp

So many times, my husband of the last 100 years and I just cannot decide what we want to eat.

We’ll throw out a dozen delicious ideas and nothing sounds like it will hit “the spot.” You know the spot, (No, not that one!), the one in which you eat a giant serving of heretofore satisfying lasagna, yet in half an hour, there you are, staring into the refrigerator, still looking for something that will hit that elusive culinary target so you can feel full and happy.

Again and again you return to the kitchen to stare into the refrigerated version of Al Capone’s vault, hoping something (other than Geraldo) will miraculously appear, something delectable that hadn’t shown itself the trips before. Back and forth you trundle to the fridge like it’s Groundhog Day and you’re a ravenous Bill Murray.

This ritual puts us in a high state of pisstivity and hangrity, two words I made up, but the meanings ever clear.

When faced with this pickle, Stan, my aforementioned husband, has been known to consume an entire jar of pickles, juice and all, with nary a concern about sodium or the next morning’s swollen fingers, and still be unhappy and unfulfilled, rapacious and defeated.

(I think I forgot to mention that Stan doesn’t cook, although, he has recently mastered microwave popcorn, and is an exceptional drink re-filler and all-around great guy.)

Me, I’m going for the sweets. Dear God, please let the Sonic be open. Hell yes, I’m as full as a tick, but that spot has a throbbing neon bullseye on it, and I’m going to hit it, or at least smother it, until I can no longer hear its dying plaints.

Happily, sometimes the stars align, our minds and palates will clear and, voila! we know instantly what will hit that wily spot. We have several favorite go-tos, and why we don’t go to them immediately I have no idea. The following dish is one of them.

It’s as easy as falling off a barstool, and it won’t keep you in the kitchen too long when you could be outside enjoying the fresh Delta air, friends and cocktails. The whole thing can be done on the grill if you like. It will be delicious, no one will know that you didn’t knock yourself out cooking it, and there’s absolutely no need to let them in on the secret.

This recipe doesn’t have a lot of specifics, just a rough concept, but my guess is, if you’re reading GTC, you won’t need specifics anyway.

Rustic Italian Shrimp

You’ll need:

Fresh Gulf shrimp, heads off, tail on, peeled & butterflied (4-6 per person, 16/20 count is a great size for this dish)
New potatoes, gold or red (your preference, 3-5 per person)
Butter, a generous amount, at least ½ cup per serving
Garlic oil (optional)
Whole peeled garlic, smashed (We like a lot.)
Splash of white wine (optional)
Green onions, chopped
Lemons, ½ per serving, sliced
Cajun seasoning, your favorite, to taste
Fresh herbs (whatever’s in the yard, ¼ cup or so, finely chopped, extra un-chopped for garnish)
Fresh cracked pepper (We like a lot.)
Kosher salt
Crusty bread
A good, light salad
Ice Cold Beverage of Choice

In a heavy skillet melt butter, add garlic, garlic oil, wine, lemon slices, Cajun seasoning, ¾ of the fresh herbs. Allow to simmer low as the potatoes cook. The shrimp won’t be in it long, so the butter should be really flavorful. (This can be done on the grill.)

Boil the whole new potatoes with a little kosher salt, (or cook on the grill in foil or cast iron, with butter, kosher salt, freshly cracked pepper). They can also be cooked in the microwave if time is a factor. Look out the kitchen window and, regarde, there is your partner and your friends, all enjoying themselves, laughing, drinking wine and making merry while you are toiling over a hot stove … or so they think. You’re actually enjoying your wine, maybe ordering something wonderful online, tearing the lettuce, chopping a few tomatoes, the potatoes are pretty much cooking themselves, and the butter can be trusted to make nice with the garlic, etc., with very little help. Pretty light schlepping, as dinner parties go.

Toss the bread in the oven, no need to butter it (can also be done on the grill). When the potatoes are done, drain, halve or quarter them, put in individual serving bowls, keep warm. Tap on the window and crook your finger to motion one of the lazy louts outside to come in, toss the salad, throw the bread in a basket, and refill your beverage. Why, you’re in here chained to the stove for chrissake, it’s the least they can do. Pretend to wipe your brow.

Increase the heat in the skillet, taste and adjust seasoning. Add shrimp, ½ the chopped green onions. Cook 3-5 minutes, depending on the size of the shrimp. Add the shrimp to the top of the potatoes in the individual bowls, keep warm. Turn up the heat, lightly brown the green onions and lemons in all that delicious seasoned butter. It’s going to be so good, and you never broke a sweat.

Then pour all the butter, lemons, and green onions over the shrimp and potatoes, dividing evenly between the serving bowls. Sprinkle with remaining herbs, green onions, and fresh cracked pepper. Add garnish. With any luck, one of these laggards will help you bring the beautifully filled bowls to the table. Serve with the salad and crusty bread for dipping. Wipe brow again for effect. Relax and enjoy the accolades, “Oh it was nothing.” Truly it was nothing, they don’t hafta know how ridiculously easy it was. Extend your empty wine glass with an “I am whooped” look. Maybe they’ll do the dishes.

This is one of our very favorites and bats 1000 at hitting “the spot.”

We hope you like it, too! Cheers, friends!