rowdy times . . .
FRENCH PAN-FRIED PRAWNS with CREAM (to serve 6)
Madeleine Kamman’s recipe in THE GOOD COOK: SHELLFISH, c1982
2 lbs prawns or large shrimp
2 tbsp butter
2/3 cup heavy cream
1/3 cup sour cream
*Heat a large skillet over high heat.
*Add butter. It should sizzle and turn brown but not burn.
*Add shrimp and sauté until shells turn red. Remove skillet from heat, cover, and let shrimp steam for 3 minutes.
*Grind pepper into pan. Add cream and reduce by half over high heat.
*Stir in sour cream.
*Return shrimp to skillet. Add salt only if necessary.
*Add pepper to taste.