Lenten Food Porn: Shrimp Scampi

repost. from here until easter, thursday will be food porn posts for those of us that can’t eat meat.

it’s the lenten season and Danny can’t nosh animal flesh on friday. i have decided i will dedicate thurdays post to food porn with some seafood based recipes for you guys to steal try out. 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. so, take the head and 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 2.

Ingredients

-1 and 1/2 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, or omit)
-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)

Directions

Heat 1 stick 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 3-4 minutes). Add wine and juice. cook until reduced by a quarter (about 5-7 minutes). Add cooked pasta (after cooking set aside amount you’ll be eating per portion, reserve the rest), reserved shrimp; toss until evenly combined. Transfer to a serving plate; sprinkle with parsley (or cilantro). top with parmesan cheese and salt to taste (i rarely salt dishes until done). 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). i LOVE this book. it can answer damn near every cooking question you might have. 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.

for lunch i housed a pound of crawfish and some boiled cajun taters. i’ll post pics of the scampi later this evening after i cook it.

nommy nom nommers

nommy nom nommers

top with some park and salt to taste and you're ready to go.

top with some parm and salt to taste and you’re ready to go.

stay up.


3 Comments on “Lenten Food Porn: Shrimp Scampi”

  1. darlingdoll says:

    Oh my yum!

  2. sunshinemary says:

    This looks delicious. I’ve never prepared shrimp before – did I ever tell you that I was raised vegetarian (including no fish) from age 2 on, and I only started eating meat a few years ago? I had no idea how to prepare any meat or fish whatsoever, lol, it’s been an interesting learning experience. Maybe it’s time to tackle shrimp…

    • dannyfrom504 says:

      The only thing about about cooking fish is that is goes quickly. The shrimp only need about 3 minutes; once they turn pink they are almost done.

      With Shrimp/crawfish étouffée you add the seafood last; around the final 5 minutes of cooking.

      Let me know how it turns out.


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