Shrimp 3 ways, shrimp shell broth and langoustines
Chilled shrimp and tomato sugo; Shrimp, potato, celery, and fregola; Shrimp shell broth; Lightly fried shrimp and Sicilian mint sauce. Spaghetti with langoustines (Spaghetti alla busara)
Shrimp and summer go well, shrimp is fast cooking and ideal for when it’s too hot to spend time over the stove. This email has four different shrimp recipes. For those in Philly, the only shrimp I pick up is Oishii (not sponsored). It comes frozen and it’s not processed with preservatives or antibiotics. You can pick up Oishii shrimp at the South Philly Co-op, Samuels and Sons, and I think Riverwards/Acme too. Samuels and Sons carries the most options, U12 $35, 21/25 for $20, 13/15 count $15, 16/20 $13. I prefer the 21/25 but I make do with whatever size is available. I defrost the shrimp the day before. Soak in water till defrosted, rinse, and keep them in water in the fridge till cooking time. I’ll share more on purchasing langoustines later in the newsletter.