Last night, I planned to make PEI mussels in wine sauce with shallots and Italian parsley for tonight’s dinner. Alas, the fish monger had no mussels. I settled for U-15 shrimp that looked fresh and didn’t have even a trace of fishy odor. This evening, I decided to make a shrimp scampi with eight of the fifteen shrimp. The other seven will go into a Ramen meal later this week.
Susan shelled the shrimp, and I boiled their shells in a bit of white wine to make a stock. I prepared some bucatini while I sauteed the shrimp in EVOO and butter. The shrimp got a dusting of Dos Pendejos Oro del Mar seasoning. At the right time, all the components were brought together to yield this Pendejada.
The dolma and pickled vegetables made a perfect side. Mmmm.
