Wednesday, February 27, 2008

Shrimp with Pancetta, Rosemary and Thyme

I love to cook. Always have.

I have spent a lot of time cooking with my dear friend, Charley. At one time in my life, if it was Friday night, I was headed to her house with bottle of wine in tow and ingredients for a previously decided menu in the back seat of my car.

We would put on some r&b and smooth jazz, open the wine and start cooking. Charley is a great cook. She’s also one of those people who preps food well. Every time I’d turn around, she’d have the mise en place in place. Love her!

We did this recipe a lot. A little pancetta saut├ęs in a pan and shrimp, rosemary, garlic and thyme are thrown in the pan to cook and finished with a buttery sauce. Perfect over pasta, your fingers, bread. Whatever.

Eat a little bit, get up and dance to Al Green, sit down and eat some more!

Shrimp with Pancetta, Rosemary and Thyme

¾ pound 21-25 shrimp, tail on
3 fat cloves garlic, sliced thin
A couple of good swirls extra virgin olive oil
A tablespoon chopped fresh rosemary
A tablespoon chopped fresh thyme
Coarsely ground black pepper
2.5 ounces pancetta, diced
1 small lemon, juiced
¼ cup chicken stock
2 tbsp butter

Put the shrimp, garlic, olive oil, rosemary, thyme, pepper in medium bowl, Mix well and let sit for at least 30 minutes.

Heat large skillet, put a swirl of olive oil in it and heat. When shimmery, add the pancetta and cook, stirring until crispy. Add shrimp mixture and saute until pink and cooked through.

Remove from pan.

Raise the heat and add the chicken stock and lemon juice. Stir until reduced by half. Add the 2 tbsp butter and swirl until sauce is thickened and reduced. Add the shrimp mixture back in and combine well.

Works wonderfully with cavatelli!

Serves 3.