SHRIMP BUTTER SAUCE
Hi~Riku feels like being elegant and pretty today, so she is dressed up all fancy-like, and is going to cook a dish to match.
Alright. Riku is making this one up as she goes, so there will be no cute pictures of all the ingredients grouped together.
INGREDIENTS:
(For single lunch.)
about 4 oz (115 g) of de-veined shrimp (uncooked)
2 Tbs Butter
1 Tbs flour
about a clove of minced garlic (or about a tablespoon of jarred)
about 2-3 Tbs white wine--Riku used Savignon Blanc (optional)
one medium tomato, or 5-10 cherry tomatoes
Pasta (as much or as little as you think you can eat. Just remember, most pastas double in size when you cook them)
Basil, parsley, salt and pepper
INSTRUCTIONS:
First off, Cook your pasta. Just let your water get to boiling, throw in a pinch or two of salt, and toss in your pasta.
1) set your shrimp in a colander or strainer and run cold water over them if they are frozen. If you are using fresh shrimp, then skip this step.
2) put your butter in the pan and then let it melt completely.
3) add your flour to make a roux. This is a common start to a lot of gravy and sauce. Stir the flour to mix it in well, until it starts to get a goldish hint to it.
4) put in your garlic. Lightly brown the garlic in the pan while you cut your tomatoes. If you're using cherry tomatoes like Riku did, then you can just halve them. If you are using the wine, now is when you add it, so that it can cook down properly.
5) once your garlic is nice and golden brown, add your tomatoes and let them cook for a little bit. Turn it to low heat.
6) Okay, now is when we peel the shrimp. Riku knows of a very easy way to do it, where you just hold onto the upper part of the tail, and just pinch down from near the spine down to the legs, and the peel will come right off. Then you pull the tail off very easily.
7) Add your shrimp to the sauce. Now is also when you add your basil and pepper to taste. Riku loves basil, and likes to skimp on the pepper. You might like it just the opposite. She won't give you exact measurements.
8 ) Stir your cooked pasta into the sauce
9) Continue to cook on low heat until the all the shrimp has just turned PANK. You don't want to overcook it, or else it gets all rubbery. Once it's done, pour it into a bowl and add a tiny bit of parsely.
Now you enjoy your elegant meal, and (if you're old enough) a glass of the lovely wine to accompany it.
AS A SIDE NOTE: RIKU RECOMMENDS ADDING OTHER VEGETABLES THAT YOU LIKE. (Greens cook down in a lovely manner, although you have to be careful to add them closer to the end)YOU CAN ALSO TAKE THE SHRIMP OUT IF YOU ARE VEGETARIAN, AND REPLACE IT WITH WHATEVER SAVORY OR FLAVOR-ABSORBING ITEM YOU SEE FIT. SUCH AS MUSHROOMS.
THIS IS SIMPLY WHAT RIKU HAPPENED TO HAVE. FEEL FREE TO EXPERIMENT AND ADD WHAT YOU WISH.
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