Ridgeback Shrimp with Salted Butter and Apple Brandy
(from Manresa: An Edible Reflection by David Kinch and Christine Muhlke)
Ingredients
- 2 tbsp. salted butter
- 16 whole Santa Barbara ridgeback shrimp or small Gulf shrimp
- 3 tbsp. Osocalis apple brandy
- Kosher salt
- ½ tsp. crushed black peppercorns
Preparation
Melt butter in a saute pan over high heat. When butter starts to foam and turn brown, add the shrimp and cook for 15-20 seconds, until opaque on both sides but still medium-rare in the center, tossing the pan to turn the shrimp. While shrimp are still in the pan, deglaze with brandy and season with a pinch of salt and crushed pepper before serving.
