Scampi with some fresh squeezed lemon

To be honest, I am quite unsure of the last time I had made a shrimp scmapi myself- I’ve had it out to eat at places or in the past when visiting my parents but making my own- hmmm, at least before I started blogging.

I started off with some uncooked shrimp (26-30 count per pound variety) and I took them out of their shells and placed on paper towel to get rid of some of the extra water weight. I then put them in a large bowl, zested 1 lime (yes a lime, not a lemon), tossed in some ancho chili powder, a little bit of salt, and some cilantro and mixed together.

_DSC0697

In a medium pan, I heated upĀ 3 teaspoons of butter and 2 of olive oil. While slowly heating I diced up a couple of garlic cloves (4 or 5) and tossed this into the now hot butter/oil mixture. I sauteed the garlic for a minute or two and then tossed the shrimp in on top. I let them cook for a few minutes and then added in 1/3 cup of Rose wine (did not have a bottle of white open but this is just as good). I then simmered this mixture until the shrimp turned pink.

_DSC0695

Separately, I had a pot of water boiling and had tossed in some thin spaghetti. Once the spaghetti was ready i drained it out and tossed the shrimp/sauce mixture into the pot. I then squuezed the juice out of two lemons and tossed in about 1/2 cup of fresh diced parsley and mixed it all together.

_DSC0704

As you can tell, the wife was happy, so scampi was a success.

Enjoy.

Advertisements

Time to relax… Grapefruit Margarita

Image

Time to relax... Grapefruit Margarita

After a long day, I wanted something a little different so I went with a grapefruit margarita. Since I had grapefruits in the refrigerator all I needed to do was juice one, add in the tequila, triple sec, squeezed half a lime, added in some ancho chili powder, and shook it with some ice. Added a nice gold sugar rim and was ready to drink.