GLS has met its match .... Shrimp De Papi takes the cake

Here it is:

– 1 pound of whole unshelled shrimp (approx 16)

- I added some garlic because we love it, and Olive oil 

– a couple of minced shallots

– 4 tablespoons of butter

– 1 tablespoon of curry powder

– splash of Pernod (approx 4 Tbsp)

– 1 cup cream

– sprinkle of chopped parsley

– salt and pepper

Wash those lucky crustaceans. Melt the butter in a wide pan. Toss in the shallots and sweat em up. Throw in the curry powder and cook until you’re in a delicious fragrant cloud ~ 1 minute. Toss in the shrimps and cook a minute or so on each side until they are pink. Splash in the Pernod and stand back. Now tilt the pan forward until the liquid is at the edge and carefully touch the juice to the flame – WHOOSH! – there will be a giant flame that leaps up and hopefully doesn’t catch your bangs on fire ala the Michael Jackson Pepsi commercial debacle. You are now Flambéing – congratulations! You have always dreamed of this moment and now it’s here. You feel so French right now. Add the cream and bring to a simmer. Now sprinkle in a little salt and pepper and take off of the heat. Pose the shrimps seductively in the pan or on a platter, sprinkle some chopped parsley on top for color and serve immediately with a crusty baguette, or whatever excuse for bread that your local bakery tries to sell you that isn’t a baguette.

Devour the shrimp with your hands and sop up the sauce with the bread. People will look at you oddly because of the multitude of yummy sounds that you are making. Your fingers will smell of curry and Pernod for hours. Try not to eat them.

La Casita De Dom Alfredo Papi