Did you ever think?

Hello all my beautiful foodies out there. My first order of buisness is about a restaurant I pass by quite a bit, Scarpettas. Scott Conant is the owner. I was quite surprised to see that his restaurant got a B rating. As cocky and pretentious as he is, he should be ahamed of himself. I just needed to get that off my chest before I get to the good eats of the day. Thanks for letting me share :) Did you ever just start grabbing stuff to make a marinade or a sauce and really didn't know whether it would turn out good or not. If your adventurous you do those things and hope for the best. Which is what I did today. I was at one of my favorite markets..the chelsea market in the meat packing district. I went into the lobster company. They really do have the best seafood. The scallops are real. Not the fake ones they try to pass off. And they have so many different kinds of shrimp, and fish...yummy yum yum. I was a strict vegetarian for a while but a year or so ago I started eating seafood. I'm what you call a fallen vegetarian. But I'm alright with it! I eat a lot of shrimp and I was really excited to see they had the Langostines. Head on shrimp. I've never had those before and I've heard they're so good. I must admit seeing the shrimp with the head on and those wiggly little antennas was a bit shocking at first, but I didn't come all this way to chicken out now. They're a bit pricey at 20.95 a lb. They also had the blue head on shrimp for 17.95 a lb. I asked what the difference was besides a few dollars in price. The man behind the counter said the blue ones are a bit sweeter so I bought those.
Now the inspiration for my sauce. I love louisiana hotsauce but I wasn't in the mood to be overwhelmed. I wanted them to have some kick but still be mellow. I carefully deveined my shrimp but still left the shell and heads intact. Cooking the shrimp with the shells on will keep them super yummy. I patted my shrimp dry and spinkle with a little salt. I poured on 3 generous splashes of my Orange Blosson honey balsamic vinegar. Probably about a 1/4 cup. Then over that I poured on my louisiana hot sauce. About the same amount. I added a whole bunch of garlic that I ran through a garlic press. About 6 large cloves. I put the lid on the container and shook them up to really coat those shrimp. I let them sit in the fridge for about and hour. I chose to saute them in a combination of olive oil and butter. Butter for flavor...and olive oil to raise the smoking point. If you're going to saute in butter you don't want it to burn so its recommended to add some oil to it. When the oil was really hot I added the shrimp the pan and covered them. I cooked them for about 8-10 minutes.
I have the to tell you..I never thought I would say this out loud. Lol...but I loved ripping the heads off those those babies and sucking the juice out of them!! OMG..double OMG...so feaking good!!
So I highly recommend getting the head on shrimp. And the sauce...the combination of the hotsauce and tasty vinegar was super yummy. Just the right amount of heat. This will definately be added to my special ocassion repertoire for sure
So I hope your inspired to go outside of your comfort zone and try this recipe. Off for now honeybees and bears!

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