Yesterday, Brittany began the second round of “Kids in the Kitchen”. This past week, she did not know what she wanted to prepare for her night in the kitchen. In an effort to help her generate ideas, I provided a few cookbooks. I was busy, so I wasn’t going through them with her at first. After a few minutes, she informed me she wanted to make soup…and showed me a berry soup recipe. Wonderful and tasty, I’m sure, but I had to explain to her that berry soup doesn’t really work as a dinner. (of course, I have a feeling that she and I would be happy with that for a light dinner, but we’re talking about feeding some hungry teenage boys here as well!) So she instead found herself in the seafood section, and found a shrimp scampi recipe. It’d be her second shrimp dish, but you’ll hear no complaints from me! She originally only wanted to serve bread with it. Knowing that again, certain boys in the house would be able to put away a pound of shrimp a piece (if I let them), causing this to become a high-priced meal, I encouraged her to come up with another side dish or two to round out the meal. (Besides, still working with the gluten-free diet, I would have otherwise ended up with only shrimp for dinner. Hmm.) We ended up with steamed corn on the cob. I suggested a bit of brown rice as well. So there wasn’t really a vegetable in this meal…we’ll work on that more in future rounds.
The shrimp scampi recipe is based on a recipe from Cooking Light. Personally, I have prepared shrimp scampi sans recipe many, many times, but we opted to rely on this recipe as a guideline, for purposes of instruction and ease. My only modification was to add butter (which makes it less “light”, I realize that…) It turned out quite well, and was super-speedy to prepare. (Shrimp is a fast-cooking option for dinner, which happens to make it great for weeknights as well.) Even though we doubled the recipe, Brittany had minimal prep work to do, as the only knife work needed was chopping a bit of garlic and parsley. (I peeled and deveined the shrimp while she was attending a birthday party…is that cheating?) Within a matter of minutes, dinner was ready to eat. And eat we did! I found pretty sizeable shrimp on sale, so these babies were plump, buttery, with just the right amount of garlic and that little burst of lemon. One of my favorite ways to enjoy shrimp. Brittany and I agreed we even liked this dish better than kabobs.
Shrimp Scampi, adapted from Cooking Light Complete Cookbook
1 T olive oil
1 T butter
1 1/2 lbs jumbo shrimp, peeled and deveined
3 garlic cloves, minced
1/3 c dry white wine
1/2 t kosher salt
1/4 t freshly ground black pepper
1/4 c chopped fresh flat-leaf parsley
1 T fresh lemon juice
Heat oil in large skillet over medium-high heat. Add oil and butter, swirling butter until it melts. Add shrimp in a single layer, saute for about a minute. Add garlic, and flip shrimp, saute for another minute. Stir in wine, salt, and pepper, and bring to a boil. Reduce heat to medium, cook for 30 seconds. Add parsley and lemon juice, and toss well to coat. Cook 1 minute or until shrimp are cooked through.