Like I mentioned above, our days have consisted of late breakfasts, some local activities (mainly enjoying frozen yogurt on an almost daily basis), and a whole lot of talking. The weekend was devoted to fun, with a bout of tourism on Sunday. We went to Cambridge yesterday and walked all around the Harvard and MIT campuses. I now know what the two most famous Boston college campuses look like..
Today we went to Quincy Market since, after days of rain and cold, today was finally a nice day--which basically meant that we had to be outside. That and the fact that Maricarmen would never forgive me if she left Boston before going to Quincy.
Anyways, this recipe was really meant to be posted a few days ago--yes, I know I have been slacking on my blog posts. But better late than never. Here is a delicious shrimp recipe that can be whipped up in less than a half an hour, but still impress your palate.
Lime-Shallot Butter Shrimp (adapted from Bon Appetit)
- 1 shallot, finely chopped
- 2 tablespoons white whine vinegar
- 1/2 cup dry white wine
- 4 tablespoons (1/2 stick) chilled butter, cut into 1/2-inch pieces
- 1 tablespoon fresh lime juice
- S & P
- 1 tablespoon olive oil
- 1/2 - 1 pound large frozen shrimp, peeled and deveined
- 1 tablespoon grated lime peel
- 1/2 tablespoon chopped chives
- Boil shallot, vinegar and wine in a small saucepan over high heat. Reduce mixture until it is less than 1/4 cup, about 4 minutes. Reduce heat and add butter, one piece at a time, stirring until each piece is completely melted.
- Remove butter mixture from heat and stir in lime juice. Season with S & P and cover to keep warm.
- In a large skillet, heat olive oil over medium-high heat. Sprinkle shrimp with S & P to taste. Saute shrimp until bright pink, about 2 minutes on each side. Remove from heat.
- Serve shrimp topped with lime-shallot butter. Garnish with lime peel and chives.