Recipes I Love: Shrimp a la Bittman

I always tend to overcook and overdress shrimp. I'm not sure where she comes from, but there is a hypochondriac inside me that tells me to add more lime juice and more heat to kill off any residual dirt from the shrimping boat or steroids from the shrimp farm from which these little guys came. {Not to mention, there's always the off-chance that something was overlooked in the deveining process. Hurl.} A lot chewing and a few Rolaids later, I'm left pining for a fail proof recipe for cooking these tender little fruits de mer. Shocker, there is. Amanda Hesser adapted a recipe from Mark Bittman where she cooks the shrimp per his technique {dry heat} and coats them in olive oil blended with fragant lemon and lime zest. The result is perfection. Amanda {yes, I will write about her on a first name basis} notes in her recipe that it's ok to eat these with your hands. Frankly, I find them impossible not to eat with my hands. As soon as they come out of the oven, I'm popping them in my mouth like pre-first date Tic Tacs. In fact, I might even have to stop preparing the pasta or rissotto these shrimp are intended for and just double the recipe for an all-out shrimp-athon. To have your own little shrimp-athon courtesy of Amanda Hesser and Mark Bittman, just click here.

Read The Full Article:
http://www.internetcookingprincess.com/2010/08/recipes-i-love-shrimp-la-bittman.h
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