Wonderful Frisee Shrimp
Anyone else remember what a frisee shrimp is? I love these shrimp, a lot. They were very simply made, tossed on a pot of hot noodles and there you were. Really. That’s all there was to it. Nothing special — except for the taste of those lovely shrimp.
Actually, it is important to offer up these shrimp right now, in that for this time of year, the great eastern shrimp from good old North Carolina seem to be hanging around my fish monger these days. But more importantly, it’s a case of talking about these amazing shrimp all by themselves.
The frisee shrimp are about as honest as you can get with shrimp. A little butter and a little oil. If you’re like me, I love to place some garlic in the pan and a little fresh oregano and basil in the pan (with a little basil on top as well). Add a little noodles (yes you can add butter or even a little cheese) and you’re done. They’re a great appetizer too.
Seriously, once the noodles are made and shrimp is peeled and deveined, you’re literally just three or four minutes away from a really, simple but great dish.
- shrimp (about 1/2 pound per person, less if you're using an appetizer, peeled and deveined)
- 1/4 cup butter
- 1/3 cup oil
- 2 Tbsp. basil
- 2 Tbsp. pesto (with more to the side for garnishing)
- noodles (again, about half or a little less per person)
- First, get the noodles done and ready to go.
- Add the oil and butter to a hot pan and as soon as the pan is hot, add the shrimp.
- While the shrimp is cooking, add the basil and pesto and cook until the shrimp is just opaque. Immediately, add the shrimp to the plate and be ready to sit and eat. Add a little pesto or cheese just to finish.