It’s time to get back to real life. Reentry is difficult, isn’t it? I’ve taken a lot of time off from this blog for no good reason.
Ok, maybe there was a reason, a lame reason. It wasn’t for lack of cooking or baking, I’ve done a lot of that in the last few months. And I have many recipes to share, but I don’t have photos of them. That’s the real reason. Even with my new iPhone and its great camera, I still forget to take photos. Arrgh! I need an app that reminds me to take a picture if I’m in the kitchen for more than 30 minutes.
Here’s a dish I made one night during the holidays. With a photo too! Usually I serve scampi with pasta, but since we were already busting out of our clothes, we skipped the pasta and served it plain with some vegetables on the side. Instead of pasta, we each ate a half a pound of scampi. Hmm.
You can find recipes for scampi in just about every Italian cookbook and all over the web too. I was inspired to make it by a recipe on the Saveur blog. It’s a simple dish to prepare, once you peel and devein the shrimp. Allow time for that or you’ll be dining late.
I hope you all had a great holiday season. We certainly did. I spent days in the kitchen, and that’s a good thing — my way of celebrating the holidays. As a result I have several Christmas cookie recipes to share next December. Just remind me next year to not make full batches of each one. We still have enough cookies to last several more weeks, if not months. Into the freezer they will go.
Happy New Year!
You’ll need a large skillet and time to peel and devein shrimp. This recipe serves two piggish people or four normal people.
3 tablespoons unsalted butter
4 tablespoons olive oil
1 pound medium to large shrimp, peeled and deveined – buy American only, don’t support Asian slave labor!
Salt and freshly ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes
2 shallots, finely chopped
4 cloves garlic, finely chopped
1/2 cup white wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/4 cup roughly chopped parsley
Heat 1 tablespoon of the butter and all the olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, and add them to the skillet. Cook, turning once, until beginning to turn pink, about 3 minutes total. Transfer to a plate and set aside.
Add pepper flakes and shallots to the skillet, and cook about 2 minutes. Add garlic and cook until shallots and garlic are soft, but not dark, about another minute.
Add wine, lemon juice and zest, and cook until reduced by half, about 5 minutes. If you’re making this for pasta, add the cooked pasta now. Add shrimp and remaining butter to the pan, and toss until everything is evenly combined. Sprinkle with parsley and serve.
Original recipe: Shrimp Scampi, Saveur
1 year ago on Gusto: Minestrone Soup