The eponymous Kenwood shrimp from the now defunct Kenwood Restaurant is my company shrimp preparation. Once you have everything chopped up and all the components assembled it takes less than a half hour to make.

Luckily I like to chop up vegetables. I also like to play around with recipes. Mostly I follow along diligently but today I doubled the pinch of cayenne pepper because my guys like things spicy and after I had served the dish John went back to the portion of sauce left in the pan and added a half cup of clam juice so we could all have more sauce. (So 1 cup cream and 1/2 cup clam juice for more sauce.)

Here’s the recipe –