While going through our dinner photos from last week, I remembered another Dark Days dinner we had: Hood Canal shrimp and toast. Another very quick and simple dinner, but worth mentioning here because the shrimp is so good. I may have mentioned we are trying (more than usual) to clean out the freezer, and these shrimp were a happy discovery, buried under partial loaves of bread, vegetable trimmings for stock, and more.
I try to buy a couple pounds of shrimp every spring during the very short season they’re available, and though they’re not cheap, they’re absolutely worth it. We don’t eat much shrimp anymore, so these are a treat. After peeling the shrimp, I made a broth with the shells, some white wine, and some garlic. I simmered that for about 25 minutes, then strained it and quickly poached the shrimp in it. It was a light dinner, but a delicious one!
Shrimp from Hood Canal, purchased at Patti’s Seafood, Skokomish, WA, then lost in the freezer for months
Idilico Albarino from Full Pull Wines
Garlic from Filaree Garlic Farm, Okanogan, WA
Flour from Fairhaven Mill, Bellingham, WA
Exceptions: olive oil, salt and yeast
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