Tuesday, March 16, 2010
Pork Belly and Shrimp!
We went to McCall’s meat and fish and purchased Fennel Sausage. They make it themselves. It is delicious. We added it to the leftover Lentils made with Confit Pork. It made a great winter dish.
McCall’s Meat and Fish also had Live Santa Barbara Spotted Shrimp. They are huge and delicious. It is one of my favorite shrimps, filled with lots of roe. Cathy told me if I brought home live shrimp, I would have to take them to the ocean and dump them back in. We don’t like to eat food that we have to kill. I know it is hypocritical, but that is the way it is. Let’s just say that the shrimp we were dead when they left the store.
We prepared a mixture of salt, pepper, garlic, butter and olive oil and cooked it over a low heat. When the garlic was softened we removed it from the mixture and covered the shrimp with the mixture. We then broiled the shrimp till browned. We served them over Noodles. Great, simple recipe.
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