Saturday
Sep222007
Rate the Hate the Third
Saturday, September 22, 2007 at 3:11PM | Mr Lady
We're trying to eat seafood at least once a week, since we love it with a capital L and who knows if we're going to get transferred to Des Moines or something next year. We gotsa squeeze it in while we can.
This week's dinner is Shrimp Scampi, which is so much more unbelievably easily to make at home than you think it is. The thing is, it cooks up really fast, so you have have have to prep everything first. No exceptions.
First, set 1/2 pound linguine to boil. Angel hair is nice, too.
You simply take a pound of raw shrimp and toss it with 2 tsps of your favorite seafood seasoning (gratuitous Emeril Essence plug again). Add 2 tsp of olive oil and 1/4 cup butter to a skillet and heat on med-high (um, I never, ever use high heat. For anything. Ever.) Add the shrimp and cook for about 2 minutes, turn them, add 1 1/2 tbsp garlic and 1 tbsp capers (which I usually skip unless Josh is home) and cook for 30 secondsish. Now you need liquid. White wine is yummy, but I use 1/2 chicken stock or vegetable stock instead, 1/4 cup lemon juice (about 2 lemons squeezed) and 2 more tbsp butter. I like butter. Sue me. Cook that for about 1 1/2 minutes. Sprinkle on a little salt, a little more pepper and some fresh parsley on top. Put the cooked pasta on a platter and dump the whole saucepan on top of it.
That's it. It takes less that 10 minutes.
The question is: Do you think they ate it? Or, to make it easier, on a scale of 1-10, how much do you think they hated it? 1 being Best. Dinner. Ever. and 10 being We're Called Child Services and the Food Network to tell on you, you horrible, horrible woman.
This week's dinner is Shrimp Scampi, which is so much more unbelievably easily to make at home than you think it is. The thing is, it cooks up really fast, so you have have have to prep everything first. No exceptions.
First, set 1/2 pound linguine to boil. Angel hair is nice, too.
You simply take a pound of raw shrimp and toss it with 2 tsps of your favorite seafood seasoning (gratuitous Emeril Essence plug again). Add 2 tsp of olive oil and 1/4 cup butter to a skillet and heat on med-high (um, I never, ever use high heat. For anything. Ever.) Add the shrimp and cook for about 2 minutes, turn them, add 1 1/2 tbsp garlic and 1 tbsp capers (which I usually skip unless Josh is home) and cook for 30 secondsish. Now you need liquid. White wine is yummy, but I use 1/2 chicken stock or vegetable stock instead, 1/4 cup lemon juice (about 2 lemons squeezed) and 2 more tbsp butter. I like butter. Sue me. Cook that for about 1 1/2 minutes. Sprinkle on a little salt, a little more pepper and some fresh parsley on top. Put the cooked pasta on a platter and dump the whole saucepan on top of it.
That's it. It takes less that 10 minutes.
The question is: Do you think they ate it? Or, to make it easier, on a scale of 1-10, how much do you think they hated it? 1 being Best. Dinner. Ever. and 10 being We're Called Child Services and the Food Network to tell on you, you horrible, horrible woman.
Reader Comments (5)
I'm chicken, so I'm wussing out and saying a 5.
Well, it's pasta. Kids like pasta. I'll go 6.
And I'm totally gonna make this.
I have no idea as I've never had scampi so I have no idea if this was was too spicey and such for the kids or not.
I have a great recipe for Fettuccini Alfredo with shrimp. Course, they probably wouldn’t like that either. I vote they called child services. Babies don’t like garlic and hate cappers.
Please be our next Rachael Ray, please, please, please!!! I’m begging you. I can’t go into a store without seeing her on a box or a bag of everything. I NEED A NEW FACE. Please say yes.
Ron....NO.
When ones' hobby becomes ones' profession, one begins to loathe ones' hobby.