Quick Cooking

I rediscovered shrimp when I moved to New Orleans. I re-rediscovered it as it is one of the few items that freezes and thaws well (it's not like I'm going to get really fresh shrimp here anyway). I stock the freezer with 1/2 lb packages. By the time I get them peeled, they are thawed.

So, a recipe like this one for garlic-lime shrimp makes a great week-night solution.

1/4 cup (1/2 stick) butter
2 tablespoons fresh lime juice (I just squeeze a lime over the pan, no measuring)
2 1/2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon sugar
3/4 teaspoon grated lime peel
Pinch of cayenne pepper
1/2 lb clean shrimp
2 tablespoons chopped fresh parsley

Melt butter in heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.

Fabulous with collards miniera (I use olive oil, not bacon, and crushed red pepper) and biscuits.