You can't go to Anthony's Seafood in Middletown and not grab some fish to go. After Andy, his mom and I had lunch there then toured The Breakers, we headed back home with some fresh fish from Anthony's so I could cook up some dinner.
Andy's mom lives in St. Louis, so fresh seafood is a little more rare than it is here in the Ocean State, so I wanted to make a flavorful dish that celebrated the large succulent shrimp I picked up at Anthony's. I searched one of my favorite recipe databases, epicurious.com, and found this recipe for Shrimp with Shallot-Tarragon Sauce:
I made a few adjustments- I couldn't find fresh tarragon at my grocer, so I used dried, and instead of serving the dish over wilted spinach, I served it over a Trader Joe's pasta mix that Andy and I really love with Israeli cous cous, spinach orzo, dried garbanzo beans, and red quinoa. I also doubled the amount of sauce recommended in the recipe, because each serving deserves more than a tablespoon of its greatness. I served it with a tomato and edamame salad with olive oil and balsamic vinaigrette.
The shrimp were phenomenal- and not just the fresh shrimp themselves, but the sauce as well! It was rich, but not too over-indulgent because the parsley and tarragon helped to brighten the flavors, and I really think using dried tarragon did not sacrifice too much. I will absolutely make this dish again!