Len's Recipe of the Month - July 2021

 

Those regular readers will note that my monthly recipes never include fish.   With good reason.   I don't eat seafood.   Except for shrimp.

Now, frankly, I have never before cooked shrimp.   But my new favorite food site, Sip and Feast, had a recipe for Shrimp Scampi that was so simple that I couldn't ignore it.  Indeed, it took me twenty minutes to do.   So easy.  So delicious.

About an hour before you want to eat, place 1 to 1 1/2 pound of uncooked shrimp in a bowl.   I actually saw frozen.  Of course, they were thawed.   In the bowl, add some Kosher salt and 1/2 teaspoon baking soda.   This will preserve the moistness of the shrimp and also make them plump.  It's science.  Don't ask.

Put the bowl of shrimp aside.

Do some prepping.  Mince six cloves of garlic.  Chop up some fresh parsley.

Add four tablespoons of unsalted butter and two tablespoons of EVO to a hot skillet.  Add the garlic and saute until they are just a little golden brown.  Add a 1/2 cup of white wine and let the sauce reduce.  Turn the heat down to medium and bring the shrimp to the skillet.

You have to be careful here.   Gently saute the shrimp until they are pink.  Under medium heat, this should take about five minutes.

Add the juice of one/half lemon and the parsley.  Remove for heat and serve.

And there you go.   A non-seafood-eater has cooked shrimp.

Dinner last night:  Brisket sandwich at the Dodger game.