I recently made a dish that was roughly a cross between Cioppino and a sea fra Diavolo. Spicy, tomatoey and with a nice hit of diced fennel, it was absolutely fabulous over rice, though it would be equally delicious over pasta or served with a nice hunk of good bread, sourdough rye being my preference here.
As good as the dish was, I was struck by how sweet and plump and succulent the shrimp were in this dish. I was using wild caught 21-25 white shrimp from panama and they were the star of the dish, out classing the shellfish, finish and squid that made up the mix of seafood. That got me to thinking about shrimp, and how i’ve been ignoring these luscious little creatures. Easy to prepare, though they will overcook if you don’t pay attention, and super flexible, ready to be served hot, cold, grilled, boiled, you name it. It’s time to cook up some delicious shrimp recipes, and having just tasted 5 wine varieties i’m recommending this summer it’s a perfect time to do some food and wine pairings!