It has been a while, I know. Sometimes life kicks you in the ass and you need to go away and recharge.
On Friday I was at the local Asian market and saw these really great tiger shrimp. The kind of shrimp that make your head spin with ideas. I bought a pound without even thinking about the fact that, while they were headless, they were still in their shell and had to be peeled and deveined. I thought I would be able to talk Mr. I.T. into doing this for me because he's all manly and good with his hands, but even on the phone I heard him squirm.
Peeling and deveining shrimp is not as nasty as it sounds but a few tips:
-rinse the shrimp thoroughly in cold water first
-be sure to pull the legs off and work at opening the shell from the underside of the shrimp
-if you do not want to serve the shrimp with the tail on, remove it by pinching just above the tail where the meat starts and gently pull away from the body of the shrimp
VEGETABLE AND SHRIMP SCAMPI
Makes about 4 lunch sized portions.
Ingredients:
1 pound tiger shrimp, peeled and deveined
2 tbsp. extra virgin olive oil
1 small red pepper, diced
1 small yellow pepper, diced
2 cloves garlic, minced
2 green onions, diced
2 c. fresh mushrooms, sliced thinly
1/2 c. dry white wine (can be substituted with chicken stock)
1 1/2 tsp. prepared mustard
1 tbsp. Worcestershire sauce
2 tbsp. margarine
1/2 tsp. salt
freshly squeezed juice from one lemon
1 lb. angel hair pasta, cooked
1/2 c. Parmesan cheese, grated (optional)
Method:
-in a pan with high sides, heat oil on medium heat
-add shrimp to the pan and cook, stirring constantly until the shrimp is translucent and pink but not fully cooked
-remove the shrimp from the pan and set aside
-immediately return the pan to the stove and add peppers, garlic, onions, and mushrooms
-saute vegetables until they are sweating (Note: Add a couple dashes of salt to vegetables when you are sauteing them. This will draw out the water from the vegetables and helps to prevent them from scorching)
-add olive oil if necessary
-stir in the wine, mustard, and Worcestershire sauce, cooking over medium high heat for 3 to 4 minutes
-return the shrimp to the pan
-stir in the margarine, salt, and lemon juice and cook for another 1 to 2 minutes, combining all ingredients thoroughly
-if you find the sauce reducing, add a few tablespoons of wine and a dash of Worcestershire sauce
-serve immediately on angel hair pasta
-top with grated Parmesan, if desired
This recipe is best served with fresh garden salad and crusty bread.
