Cast Iron Party Shrimp
From Carrie Morey's hot little suppers cookbook
"This dish is served right out of the skillet with warm bread, and it blends Southern French flavors." – Carrie Morey
My mother adapted this from a Paul Prudhomme recipe and taught it to me, and it was one of the first things I fixed for friends when I was living on my own and just starting to have people over. This dish is served right out of the skillet with warm bread, and it blends Southern and French flavors: the skillet and shrimp on one hand and the French bread and stock on the other. It’s so easy, yet somehow it feels sophisticated to have everyone gathered around, eating right from the skillet with their bread sopping up the liquid, very European with an effortless sort of elegance. Skillets are considered no-nonsense workhorses in the kitchen, but their versatility and simple design makes them immanently stylish and table worthy.