A rather nice variation for shrimp when your taste buds are bored and limp.
For 4 people, scale as necessary.
½ stick unsalted butter
1 minced shallot
thick sliced mushrooms
some broccoli florets or chopped Brussels sprouts
Melt the butter in a good iron skillet, lower the heat and sweat the shallots, mushrooms, and veggies for 4 to 5 minutes, turning and/or stirring to keep even cooking. If you don’t have shallots handy you can use an equal volume of mild onion, minced. If your broccoli or sprouts are fresh then drop them into boiling salted water for about 3 minutes before adding. If they are frozen let them thaw before adding. It may be good to add a little more butter as this cooks, just use your own judgment.
Add a cup of either champagne or some decent white wine of your choice, raise the heat and boil rapidly for about 4 minutes until the liquid is pretty well reduced.
Add in about a pound of uncooked, peeled, deveined shrimp and 2 cups of heavy cream. Reduce the heat and simmer, stirring quite often for 10 minutes or until the shrimp are nicely pink and the cream good and thick.
Sprinkle with salt and pepper to taste. If you are doing this for presentation use white pepper, otherwise good freshly ground black is fine. Garnish with a couple of tablespoons of chopped fresh parsley.
Serve over whatever suits you. We rather like rice, you may like some kind of pasta. If you are not familiar with cooking rice, see the previous discussion on Japanese Rice.
This is one of those cooking methods where just about anything can be added, subtracted, or changed to suit your taste and current cupboard supplies. You could substitute scallops for the shrimp. You could chop up some chicken instead. You could use some local fish that has a fine taste and texture. You can use whatever vegetable is good to you, just make sure that it will come done about the same time as the rest of the ingredients.