Shrimp San Pedro

Thursday May 15

After a hard, HARD day, some soothing shrimp seemed appealing to Holt's appetite. We got the recipe from the Southwest Tastes cookbook by Ellen Brown, which attributed it to the White Dove restaurant in Tucson. But it's strangely similar to this New Orleans recipe of the same name. Who had it first, we do not claim to know nor are we responsible for correcting attributions on this blog.

As usual, we changed the recipe. There's no reason to cook lovely shrimp and then leave them out to get rubbery. First of all we had some lovely tender asparagus, so we boiled up the smallest ones (cut on the diagonal), while sautéing scallion, then the scallions WITH their greens, and we used Israeli arrak rather than Pernod (it's what we had).
We added the arrak, flambéed it (who could resist?). Then removed to a plate. Added the cream, pink and green pepper corns, then sour cream. Then we tossed the shrimps and asparagus back in.
And we didn't serve it on pasta, because a pound of shrimp is all the two of us need.