Originally my interest in seeking out these relatively local shrimp was to support more sustainable fishing methods, but that was before I tasted them. They have a more prominent taste that's subtlety sweet and reminiscent of lobster. I can't believe the difference having happy shrimp makes. :)
In the picture above I used sole and Gulf shrimp from the North Sea Fish Market, to create a rich dish that I adapted from this one posted on epicurious. The secret ingredient in the sauce is shrimp butter and it's worth every bit of the effort it takes to make. For a simpler dish the sauce would be perfect served over pasta with wilted spinach.



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