Friday, October 9, 2009

Shrimp Scampi

As Jonathan says, shrimp are just basically little vehicles for garlic. This is a perfect presentation to highlight both the garlic and the shrimp, and so easy I'm ashamed to post it as an actual recipe.

  • Peel and chop at least one head of garlic per pound of shrimp.
  • Melt a stick of butter (or a few tablespoons of olive oil) over medium high heat.
  • Toss in the garlic and stir it briefly--don't let the garlic brown or it may start to taste bitter. Add the shrimp and cook, stirring often, until the shrimp is just pink and cooked through and the garlic is tender.
  • Remove to a dish, sprinkle with salt and chopped parsley, and maybe a quick squeeze of lemon. Serve with good crusty bread for sopping up the garlic and juices.

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