There is just something so RIGHT about this recipe. The flavors come together effortlessly. I used 3 peeled and seeded roma tomatoes instead of 2 plum, and a whole minced scallion, which looked like more than 2 tablespoons. I used a little more cream than 1 cup, too, though I only used 1.5 cups of champagne (actually cava) as the recipe calls for. I think the main idea here is that the quantities aren't all that important if you're keeping an eye on the texture. One thing though--it took me so much longer than 30 minutes to make this, even though I bought prepeeled and deveined shrimp! I am sort of slow in the kitchen, for sure, but I don't see how anyone could make this in such a short amount of time unless everything was prechopped, preheated, etc. Don't let this scare you, though. This recipe is outrageously good.
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There is just something so RIGHT about this recipe. The flavors come together effortlessly. I...
