Repost: Shrimp ScampiPosted: February 23, 2013
it’s the lenten season and Danny has can’t nosh animal flesh on friday. i have decided i will dedicate fridays post to food porn with some seafood based recipes for you guys to
steal try out. i’m working tonight so i made this thursday and have been nibbling on it for a while. shrimp scampi is easy to make and delicious. i put my own spin on it by adding cilantro and crushed red pepper. and instead of just butter, i like to melt the butter, then add 1/8 white wine and let it reduce for about 3-4 minutes. so let’s get to it.
my shrimp scampi is so good i’ve had the recipe requested from John Hopkins to research it’s ability to cure HIV and cancer. it could possibly even be better than Dwarven beer brewed from fermented Unicorn tears. yeah, it’s THAT good. once the Lenten season begins, i- being a nice Catholic boy, can’t eat meat on Fridays (my bf’s gonna be PISSED btw. wokka wokka) this is my go-to Friday night Lenten dinner. Oh, and i might also mention this is one of those VERY sexy dishes that women (except the ones allergic to shellfish) can’t resist, and it’s VERY easy to make. i LOVE angel hair pasta, so that’s actually what i use. oh, make sure you give her a glass of Rose’ or a Good white wine while she watches you cook. see…you can cook this in about 10-15 minutes. make sure you peel the shrimp while she’s there, it might not seem like a big deal, but her watching you actually peeling the shrimp is primal and sexy. yeah, so what you bought it, but you’re taking a former living thing and reducing it to something she can eat, MAJOR tingle points. i DARE one of you lady readers to deny it. lol. so, take off the shell off the skrump. what shells you remove, throw in a small ziplock bag. sprinkle the shrimp with the kosher salt (i ONLY use kosher salt….trust me on this) and fresh cracked black pepper and mix (with your hands).
serves about 4.
1 stick unsalted butter (i use the kerrygold’s garlic herb butter though)
2 tbsp. olive oil
1 lb. medium shrimp, peeled, deveined, tails attached (BUY FRESH SHRIMP……please)
Kosher salt and freshly ground black pepper, to taste
1/4 tsp. crushed red chile flakes (more or less to taste) *looks at Bb* (this ingredient it optional)
4 cloves garlic, finely chopped (feel free to use more)
1/8 cup white wine (a decent dry white)
juice of half fresh lemon/lime (more or less to taste)
1 lb. thin spaghetti, angel hair pasta or vermicelli cooked (you DO know to season the pasta water and add 1TB olive oil, RIGHT?)
1/4 cup roughly chopped parsley (to throw her a curve ball…use fresh cilantro instead….VERY SEXY herb)
Heat butter and oil in a skillet over medium-high heat; season shrimp with salt and pepper, and add to skillet. Cook, turning once, until beginning to turn pink (about 3 minutes). Transfer to a plate; set aside. Add chile flakes and garlic to skillet; cook until soft (about 3 minutes). Add wine and juice. cook until reduced by half (about 5-7 minutes). Add cooked pasta, reserved shrimp and remaining butter; toss until evenly combined. Transfer to a serving plate; sprinkle with parsley (or cilantro). Serve, enjoy. Yer welcome.
for those of you looking to up your “foodie cred” i recommend having this in your kitchen (she’ll look through it, trust me) the Larousse Gastronomique. i LOVE this book. it can answer damn near every cooking question you might have. i wonder if my certified chef will make mention of how well known this book is among Chef’s. and it’s French for God’s sake. French cooking= culinary bliss. yeah i’m part Cajun and biased….SO WHAT!!!!. any woman watching you cook that sees this book will think a master is at the stove. lol. just another tip from yer uncle Dan. yer welcome. now get to amazon and order this bitch.