On the Mississippi, Louisiana, and Alabama Gulf Coast the muddy water from the Mississippi, Pascagoula, and Mobile rivers brings wildly nourishing food to all the little creatures swimming about it the water off the coast. In fact, it has gotten so nourishing to some of the creatures that all the oxygen is depleted from vast ranges of the open water.  That’s another story for another day.

From these food rich waters, all kinds of fishermen bring in their catches, we all saw Forest Gump do it.  The catches are wonderful and blessed with the gray shrimp.  I love them most. It’s easy to make hungry people happy by serving these shrimp with peppers and onions and a garlic cream sauce. Over pasta, what’s not to like?

Start with peeled shrimp. Fresh, a gray color whose eyes are still glassy from the market.  Chop as much garlic as you like, melt some butter, while the pan heats.  Introduce the garlic to the pan and butter, splash in the shrimp and cook them for no longer than 3 minutes, turned and folding during so.  One pound of peeled shrimp needs no less than 2 toes garlic and 3 Tablespoons butter for this step.  Add some salt and black pepper as they cook.  You know they are ready when the meat has just turned white and seafood red, without the opaque look as they stated.  When they are just done, remove them from the pan and set aside, overcooking is an error.   Like most everything, the more they cook, the tougher and dryer they become.

In the same pan, add 2 Tablespoons olive oil.  When it’s shimmering, add red, yellow, and green bell peppers cut anyway you choose.  Remove the stems and white pith.  Add some White onion cut into the same size pieces as the peppers. Add a pinch of black pepper, sprinkle of red pepper flakes, an anchovy mashed up, ½ teaspoon of dried thyme, slight pinch of nutmeg, and fold the peppers and onion briskly until wilted.  Cut off the heat and slowly add heavy cream.  Once added and mixed, taste for salt.  Cut back on the heat to low, bring to a shimmer, not a boil, to thicken.  Add Romano cheese.

Add the shrimp to the cream and peppers. Taste for salt and pepper.   Add chopped parsley.

Serve over pasta of your choice. So, here’s what you get!

Add some of this…….