With Hiram’s half-marathon coming up and me wanting to fit into a suit purchased in November for Anne’s July wedding, we’re trying to eat extra-healthy this month. The secret is to choose meals bursting with flavor. Somehow, when I do that, the tongue manages to fool the stomach into thinking it’s satisfied.
One of my favorite flavor meals is shrimp scampi. Allen taught us how to make it when he was observing one of the Orthodox fast periods. The dish is surprisingly simple to prepare. Allen added color and texture by throwing chopped red peppers and dried cranberries in at the last minute. The main dish was beautiful and tasty, a great combination. Just thinking about it is making me hungry. Time to use my tongue to fool my stomach again!
Shrimp Scampi
1 ½ pounds shrimp, shelled and deveined
3 tablespoons butter
salt and pepper
2 cloves garlic, minced
2 teaspoons chopped parsley leaves
¼ cup lemon juice (fresh-squeezed, if possible)
¼ cup dry cooking sherry or dry white wine
½ teaspoon grated lemon zest
½ cup chopped green onions
1 tablespoon chopped, sweet red pepper
1/8 cup dried cranberries
Wash shrimp and pat dry. Season with salt and pepper. Heat butter or oil in large skillet over medium heat. Add shrimp and cook until pink. Do not overcook. Remove from pan and place on serving platter. Sauté garlic, green onions, and sweet peppers for about a minute. Add sherry or wine and lemon juice. Cook and stir until liquid boils, scraping up any brown bits in the pan. Stir in lemon zest, cranberries and chopped parsley. Pour sauce over shrimp and serve over rice or linguini.
