2017 Cookery Project — Shrimp Scampi

Shrimp Scampi

Shrimp Scampi

Did you know that there’s a National Shrimp Scampi Day in the United States? It’s celebrated every year, on 29 April. I hardily approve, and think such celebrations should be expanded. We need a National Boeuf Bourguignon Day, a National Chicken Marbella Day (preferably during National 1980s Week), and a National Hot Fudge Sundae Sunday.

When the Revolution Comes….

As you can see, I’m back in the kitchen again, this time to make Shrimp Scampi for lunch. I used an uncomplicated recipe from Bon Appétit.

The key to giving the dish that special garlicky taste is to marinate the shrimp and grated garlic in olive oil for about an hour before cooking. Then it’s simply a matter of sautéing the shrimp until they’re pink but not quite fully cooked, setting them aside and adding red pepper flakes and sliced garlic to the pan, followed by lemon juice and white wine. After the mixture has cooked down, add lots of butter and return the shrimp to the pan to finish cooking. Plate it, add some chopped parsley, and “Viola!” as the French say, when they’re making a bad joke.

Heat some good white bread—I used part of a baguette—to mop up that rich buttery sauce left in the bowl when you’ve finished eating the shrimp

Then take a long nap.


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