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« Madness about cows | Main | Slow food for thought » Friday, July 21, 2006Shrimp shootersThis morning at Jim Scherer's photo studio, my co-author Julie Riven and I made shrimp shooters, which are essentially bloody marys topped with shrimp. Both Julie and I were served these little drinks in shot glasses last weekend at two different parties on the Cape (hers was catered by Max Ultimate Food and mine by The Catered Affair). Cooking shrimp is one of the easiest things to do, and you get a lot of bang for your buck. I buy unshelled uncooked frozen shrimp at Trader Joe's and cook it according to a terrific method taught to me years ago by a Hungarian cook. She adds a bottle of beer to the cooking water, along with a sprinkle of Old Bay Seasoning, and a few pieces of onion and celery. That mixture simmers for 5 minutes, and when you're ready to cook, drop the shrimp into the water and wait for them to turn bright pink (sometimes this happens before the water returns to a boil). The shrimp go into a big bowl in the center of the table, next to a roll of paper towels. Guests dig in, shell their own shrimp, and have a fine meal. Posted by Sheryl Julian at 12:37 PM
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