Day 144: Shrimp Scampi

Day 144.

I've never cooked much seafood at home, simply because Kurt would never eat it. He's come around a bit now, and will eat it some.

Here's what you'll need.

1 8oz. package angel hair pasta
1/2 cup butter
4 cloves minced garlic
1 lb. shrimp, peeled and deveined
1 cup white wine
1/4 teaspoon black pepper
3/4 cup Parmesan cheese
Parsley for garnish


I begin by taking all the tails off of the shrimp. I don't want to mess with them while eating, so I just pull the tails off right from the start


Cook pasta according to package directions.


Meanwhile, melt the butter in a large skillet


Stir in the garlic, being careful not to burn it.


Add the shrimp. Cook through, about 4 minutes.


Pour in the wine. Bring to a boil and cook for 30 seconds, stirring constantly. If you have an aversion to using wine, try some vegetable or seafood stock.


Add the pepper.


Place the cooked, drained pasta into a serving bowl.


Pour the shrimp mixture on top.


Top with Parmesan and parsley.


Toss well to combine.

Day 128: Big, Beautiful Salad

Day 128.

Maybe this isn't really a "recipe" so much as an idea. Millie and I had this salad for supper the other night, and it was fabulous!

Here's what we used.

Romaine lettuce
Broccoli
Carrots
Celery
Radishes
Tomatoes
Cucumber
Rice
Shrimp
Mozzarella pearls

I used a package of Kashi 7 grain rice and made the shrimp from my kebab recipe a couple of weeks ago. I just cooked the shrimp in a skillet instead of on the grill.


Just layer the ingredients in the bowl.


And dig in!

Day 112: Spicy Shrimp Kebabs

Day 112.

I was in the mood for some shrimp, and when I came across this recipe, I knew it was gonna be a winner. It was nice and spicy, with lots of good flavor.

Here's what you'll need.

1 lb. peeled and deveined shrimp
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
2 cloves garlic, chopped
1/4 cup olive oil
1 tablespoon lemon juice


Place the shrimp into a bowl.


Add the remainder of the ingredients.


Stir well.
Cover and refrigerate for 30 minutes. Don't let it sit for much longer, or the lemon juice will "cook" the shrimp.


While the shrimp is marinating, soak some bamboo skewers in water.


Thread the shrimp onto the skewers, piercing each shrimp near the head and the tail. This will make turning them easier.


Grill over medium heat for 2-3 minutes per side, until opaque.

We had a kebab feast the other night, so tomorrow I'll show you the beef and veggies. Yum-o!

Day 50: Easy Fish Tacos

Day 50.

This one is super easy. I mean, insanely easy. Since it's Friday and Lent, we're meat free on Fridays. Usually we would just do cheese pizza or spaghetti or something boring, but decided we would try something new. So here it is!

Here's what you'll need.

Some breaded, frozen fish sticks
tortilla shells of your choice
Purple cabbage
Cumin
Chili Powder

Season the fish with the cumin and chili powder. Bake as package directs.


Shred the cabbage.

Once the fish sticks are cooked, make up your tacos!


We had this with the pico de gallo pilaf recipe from a couple of weeks ago and it was pretty tasty!

So there it is. My almost embarrassingly easy fish tacos. :)