Description

Chef Sizzle-Snap likes everything drenched in butter. In fact, butter is his favorite food. That’s why we searched far and wide for the most pure and artisanal butter and found the incomparable Au Sel de Mer from Normandy France. Normandy is a quaint, picturesque region where tradition reigns supreme and the grass is still lush and glyphosate-free, so the cows live in paradise and you can almost taste their happiness. By contrast, we are under lockdown with limited options, so this time the butter came from Organic Valley, an acceptable alternative. It’s still pastured and organic, but not as rich and flavorful. The shrimp was so succulent that it disappeared in 3 minutes, even before it could make it onto the pasta. So consider shrimp for a snack as well as a dinner entrée—good any time of the day and even on its own.

Ingredients

1 lb shrimp
4 tablespoons butter
Dried Italian seasoning
Red pepper flakes to taste
Salt and pepper to taste
(Optional) local Sriracha

Instructions

1. Season shrimp with salt and pepper
2. Turn burner on high
3. Melt half the butter
4. Add shrimp
5. Cook for 2 minutes
6. Flip shrimp
7. Wait one minute
8. Add seasonings, sriracha and the rest of butter
9. Wait one minute
10. Serve with pasta* or just eat by itself

Notes

The chef de-veined the shrimp for this dish and thought it was fun and interesting, but he recommended that first-timers use de-veined shrimp, which is easy to get and easier to work with.

*Our family uses chickpea or mung bean pasta because we try to avoid low-quality American semi-dwarf wheat, which is found in almost all processed carbs. Occasionally I use a seminola pasta made in Italy because the wheat is superior and contains less gluten and more protein. What’s wrong with gluten, you ask? Here’s the story.