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Bridget's Recipe Corner
I
like
fish/seafood
and
I
like
to
cook
it
at
least
once
a
week.
With
Lent
approaching,
I am
certain
I
will
be
cooking
it
more
frequently,
though I
doubt
I
will
return
to
the
days
of
my
youth
and
Tuna
Fish
Casserole.
Being
the
salt
aficionado
I
am,
the
best
part
was
the
layer
of
baked
potato
chips
on
top.
Unfortunately,
the
rest
of
the
casserole
would
mysteriously disappear.
Apologies
to
my
mom.
Anyway,
back
to
the
recipe.
This
is a
very
simple
dish
to
make,
yet
makes
a
nice
entree
for
dinner
guests.
Spicy
Shrimp
Scampi
1
1/2
lbs.
medium
or
large shrimp,
peeled
&
deveined
1-2
cloves
garlic,
minced
1/4
c.
shallots,
minced
1 t.
white
pepper
3/4
t.
red
pepper
flakes
1/2
t.
cayenne
pepper
1/4
t.
oregano
3-4
c.
freshly
grated
parmesan
cheese
1/2
c.
Italian
bread
crumbs
1/4
c.
fresh
parsley,
finely
chopped
juice
of
1/2
lemon
3 T.
butter
3-4
T.
olive
oil
Preheat
broiler.
Melt
butter
and
olive
oil
in
large
saute
pan
(one
that
is
oven
proof).
When
mixture
is
hot,
add
the
garlic
and
shallots.
Stir
well,
making
sure
not
to
burn.
While
they
cook,
add
white
pepper,
cayenne,
red
pepper
flakes
and
oregano.
Stir
approximately
3
minutes
then
add
shrimp.
Toss
well.
Slowly
add
the
lemon
juice
and
continue
stirring/tossing.
Quickly
add
bread
crumbs,
parsley
and
parmesan.
The
shrimp
should
be
cooked
through.
Place
the
pan
under
the
broiler
until
cheese
is
melted,
approximately
1-2
minutes.
Remove
from
heat,
serve
over
cooked
pasta.
I
like
it
with
linguine.
Top
with
parmesan
cheese,
if
desired.
Pair
this
with
your
favorite
wine.
I
might
suggest
J
Bookwalter
Chardonnay/Viognier
or
Wild
Horse
Viognier.
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