Good Monday morning everyone and welcome to the new week. Beautiful weather graced most of us over the weekend so I hope you all had a chance to get out in the bright sun and fresh air.
Monday mornings have become a little tougher for me to post something so I'm thinking of moving to another time slot. I'll take any suggestions from Gussacks in the comments section. Maybe someone could switch spots? I'd like to keep doing it so hopefully an orderly arrangement can be found. Evenings would be better....
Now on to the important stuff. Today is National Shrimp Scampi Day. I'm sure all of you were aware of that and I'm just late to the party once again. But yes, this quick and easy dish has been granted its own special day by someone somewhere and no one is exactly sure who that would be.
The UK has their own version of "Scampi" which is pub fare much like our popcorn shrimp appetizer. It's actually a species of small lobster found predominantly in the North Sea and Dublin Bay. Here in the States we're accustomed to the Italian-inspired dish with whole shrimp prepared in garlic, butter and lemon served over a pasta such as linguine. Here's a quick and easy recipe for Shrimp Scampi, and everyone have a safe and happy smoke-free week.
UPDATE -- paulitics' weekly slot is now moving to Friday nights starting 5/3/13!
Prep time: 10 minutesCook time: 5 minutes
1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.
1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.
3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve alone, with crusty bread, over pasta, or over rice (for gluten-free version).
Yield: Serves 4.
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