My friend cooks so passionately. I’ve never seen anyone cook like her. She makes me want to cook new and exciting dishes for my family. The other day I bought a lot of seafood attempting to go to her house and cook for her finally, but she ended up creating a dish with what I brought because she knew I was tired. I begged her to write it down as she attempted to recall what she did. She made it up on the spot. I admire those of you that can do that…

I’ve never cooked with shallots before and never knew the flavor they packed. It was essential in this dish along with garlic. She taught me that layering your food is the best way to build flavors. It’s sound crazy but it’s true. I sautéed the shallots with garlic butter and olive oil. I then seasoned that mixture with a bouillon cube (buy the powder it’s way better) and a couple dashes of pepper flakes. I then sliced up a pack of heirloom tomatoes and added them in.  Zest one lemon on top and mix. Finally, I added a little white wine. Notice I don’t have exact measurements because I want you to cook to taste as you stack all of these wonderful flavors together. Now on to the shrimp. Season shrimp with salt and pepper. Lay them flat in pot on top of sauce. Remove and put in plate then the additional shrimp if you have more add in the pot. I’m saying this because I don’t want to overcrowd the shrimp in the pan because I don’t want to overcook the shrimp. Plus I want the shrimp to absorb the wonderful flavors of the sauce. Add in all the shrimp at the end and turn off the fire and cover. I then garnish with green onions over rice and you are all done.

It seems hard and time consuming but if you have all of your ingredients its pretty easy. I  hope you enjoy. Let me know if you guys want me to do more cooking segments like this. Happy Sunday. God Bless.