I agree with seafood: Here are two quick shrimp dishes: Spicy Garlic Shrimp and Julia's Mustard
Cream Tabletop Saute:
HOT PEPPER AND GARLIC SHRIMP (embarrassingly easy. Just be sure to cook the garlic and red pepper very slowly to flavor the oil.)
2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice (I use dry vermouth instead
Accompaniment: lemon wedges
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
Makes 12 servings (as part of tapas buffet).
Goumet, January 2005
TABLETOP SHRIMP SAUTE WITH MUSTARD AND CREAM
from Julia Child's The Way to Cook
1 lb. medium to large shrimp, peeled
Salt and pepper
3 Tbs. butter
1/4 cup cognac or brandy, in a pitcher (supposedly the bottle can explode if you pour it directly into the hot pan)
1/2 cup dry white wine or vermouth
2/3 cup heavy cream blended with 1-1/2 Tbs. Dijon mustard and 1/2 tsp. corn starch
2 Tbs. minced shallots
2 Tbs. minced parsley
A pinch of tarragon or dill (fresh is nice.)
Keep the shrimp in a bowl set over another bowl of ice in the refrigerator until the last minute. Have all the other ingredients ready because this goes really fast. A chafing dish for performing the saute in front of the guests is optional.
Heat a 12-inch skillet over the highest heat. Add the shrimp and toss quickly to evaporate excess moisture. Season with salt and pepper, add the butter and toss until the shrimp are well coated and have turned pink. Add the cognac and tilt the pan into the flame or use a match to light it. Let flame for 10-15 seconds, then douse the flame with the wine and bring back to the boil. Add the cream/mustard mixture, the shallots and the herbs, and bring to the boil just until sauce thickens. Taste for seasoning and serve immediately.
Serves 6 as a first course, with good bread, or 4 as a main course, with rice or pasta.
