Sometimes you stumble across some shrimp that are so beautiful that you know that you have to use every part of them. So, I took the shells and made a stock infuse with ginger, garlic, tamari, and sake. We began with the idea of shrimp and artichokes. Then I made the stock and rice seemed like a natural accompaniment. In the end we used most of the stock to make the rice and took the remainder to make buerre monte to poach the shrimp and artichokes. We finished the stew with fresh parsley and scallions. I wish I could show you the final results but we took advantage of the moment and simply enjoyed them. Think of this as a very loose recipe, my favorite kind, because you take the ideas and run with whatever you have in your own kitchen.
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March 11, 2006
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