This week the fish people came back. They are a seasonal truck that sells fish in front of our co-op on Fridays. The fish they sell is fresher than anything you can get in the stores here. The guy who owns it told me that he goes into the warehouses and looks at it himself to pick out the best. We bought some shrimp and made a simple lemon scampi without wine.
- One pound of raw unpeeled shrimp
- One green pepper
- 6 or 7 mushrooms
- One lemon
- 2 tablespoons butter
- 2 or 3 tablespoons lard or schmaltz
In a large pot bring water to a boil. Throw in your shrimp and boil for three minutes until pink. Pour shrimp into colander and rinse with cold water to stop cooking. Shrimp don’t take that long to cook through and overcooked shrimp are rubbery. Carefully peel and de-vein shrimp. They have a rudimentary digestive tract up the spine. Slicing open the back and pulling out the small tube generally helps make the shrimp taste better. Set aside the shrimp. In a trying pan over medium heat melt the butter and other fat. I use both butter and lard rather than just butter because mushrooms need a lot of fat to cook properly. They seem to absorb it. Slice up the pepper and mushrooms to bite sized pieces and add to the hot pan. It should sizzle turn the heat down to low and let cook turning occasionally for ten to fifteen minutes. Mushrooms give their best flavor when cooked on low. When the mushrooms and pepper are nicely browned squeeze out a generous portion of lemon into the pan and turn off the heat. Toss the cooked shrimp in the lemon sauce and serve hot.