when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
shellfish + wine = delicious perfection
there’s just something about the awesome combination of wine and shellfish that makes it so perfect..so..deliciously right.. and that something is the natural juices from the shellfish.. prawns.. clams.. squid.. etc etc..
it’s just magical.. mix these two together in a pot over high heat and you’ll get haven in a bowl (or deep plate, if that’s your preferred choice to serve anything brothy).. both components enhance and at the same time complement each other’s flavors beautifully.. so-ooo beautiful~
did i mention delicious? and beautiful?
my tummy’s so happy it could burst into song at any moment.. how could it not be when it’s stuffed with beautiful and delish drunken prawns earlier.. le sigh~
pardon me.. i just had the most intense food orgasm.. the resulting broth from the wonderful reunion of shellfish and wine managed to hit all the right g-spots..
and by g-spots here i meant gastronomic.. jeez.. *rolls eyes*
on a more sober note, i like to cook this particular dish whenever there’s any prawns or clams in the kitchen.. it’s inevitable, really.. i normally divide fish and shellfish into portions once we get home from our seafood shopping trip, and there’s always, ALWAYS a portion or two (or three~) reserved for cooking this dish..
as i mentioned earlier, the one thing that turns this dish into a star is the juices from the shellfish in it.. the moment the shellfish and the wine come together in the broth base, just like that, as i said, MAGIC.. wine, of course, gives that intense flavor to the broth.. which is why it’s the main ingredient in the recipe.. without it, the dish ends up plain and.. blah.. and not.. well, ‘drunken’ anymore.. so, very important.. major no-no.. do NOT leave out the wine when you cook this dish..