Kilikini wrote:

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> Simple, elegant, but I'd really want shrimp instead of anchovies. No=20
> offense. BUT, I have capers, I have olive oil, I have garlic. All I'd=
need=20
> would be tomatoes (MIL has some), peperoncinos (nice and mild for me), =

> shrimp (?) and olives. Might be do-able. Thanks!
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> kili=20
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ok, shrimp shouldn't be too expensive down here. How about seeding=20
tomatoes and then dicing them along with garlic, and onion in a small=20
dice.

Boil the shrimp, in shell, for 2 minutes then into an ice bath, but=20
don't dump the water. Pull them out of the pot with a strainer and=20
into the bath. Peel the shrimp, including the tails and throw=20
everything back into the boiling liquid. Then continue to reduce until=20
highly concentrated. (That part is hard to explain...)

Saut=E9 the onion and garlic until just translucent and then add the=20
tomato for a couple of minutes. Toss the shrimp back in to warm and=20
finish cooking. Pull off the heat and add *cold* butter, 1-2 TBL=20
depending on how much you have. Plate and finish with fresh chopped
flat leaf parsley or cilantro if that's you thing. Garnish with=20
something green ;-) Chives would be nice if you have 'em.
Want it spicy? Toss in the heat/flavor of your choice.

Serve with a garden salad, grilled asparagus and beverage of choice.

Got a back yard or patio? Dine with the sunset or under the stars.

--=20
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...