Lately I’ve been rolled into myself, protecting the soft core, like a roly-poly. Sometimes it’s hard to break out of that circle, but I’m trying.
Cooking helps. A lot. And I haven’t in a long while. But tonight? Tonight I did.
If you love your arteries, read no further. Turn around right now. Abandon hope all ye who enter, etcetera.
This was a recipe Mom had and I found last year. But now I have lost the card, covered in oily fingerprints. To the best of my recollection, here is some scampi. I always made mine on the stove, but this one calls for oven baking.
Depending on how much you, and your guests, eat, this should feed 2-4 people.
What you’ll need:
1 pound (or so) of raw shrimp
Pepper (black and white)
Dry white wine
Rice or pasta
Start off by turning on the oven to about 400 degrees. While that is heating up start the water for either rice or pasta. (Tonight I used rice.)
As the oven heats, and the water is gearing up to boil, shell your shrimp. If you are lucky enough to get raw shrimp pre-shelled and deveined, then just hang out for a bit and open up the wine.
After your wee crustaceans are naked and then patted dry, throw them in a bowl.
Throw about a stick of butter, some crushed garlic, and a quick twirl of olive oil onto a pan and toss in the oven so that the butter melts. (Hey, I never said this was healthy!)
While this is melting coat the shrimp with some oil, a bit of wine, and a squeeze of lemon. Oh, yes. And more garlic. Over that, toss in some pepper (both black and white), sea salt, and paprika. Get your hands dirty and mix it up.
The butter should be mostly melted by this time. If it's not, don't worry about it. Take it out of the oven and spread the shrimp in the pan. The water should be boiling about now. Put in your rice or pasta now.
Set the timer for 8 minutes and put the pan in the oven. While you are waiting for the buzzer to ding, have some more wine and either clean the dishes, or leave them for someone else to do.
About the 4 minute mark, pour some more wine into the pan and more lemon.
When your 8 minutes are up, turn off the oven, but don’t take out the shrimp. Drain your rice or pasta, and put onto plates. Now you can take the shrimp out of the oven.
So be it cat, so be it. Just remember … I am the one with opposable thumbs.