Devil’s Shrimp with Brandy & Fresh Tomatoes

Cooking from Books

Devil’s Shrimp

While self-quarantining these days, I’m cooking even more often than usual. I might attribute this increase to my attempt to avoid waste by using up ingredients before they go bad. I’m sure many of you face the same predicament. We buy more than we need at the market fearing that a long sought-after item might not be available the next time we’re there.

A recent case in point for me was with Roma tomatoes. Because the ones I purchased needed a little more ripening, I had set them aside on window sill where they enjoyed some California sunshine. Well, the proverbial out-of-sight out-of-mind maxim proved true and, if my better half hadn’t noticed them just in time, they might have been out-of-kitchen.

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