Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Tuesday, July 26, 2011

Shrimp Scampi

Ahhhh! Shrimp... Growing up i was never a big fan of the stuff, but i guess mostly because i never tried. We spent the summers in Cabo Frio, a beach town about 2 hours away from Rio de Janeiro, where my Grandma still resides. My Mom and Grandma would meet the shrimp boat at midnight on their way back from catching the shrimp, and would get buckets full of live shrimp, and i think that's what freaked me out the most back them...
It was the freshest shrimp I've ever tasted(even though it took me years to get near them). Now, it's a big part of my life, I love, love, love shrimp. 
It has became widely available and much cheaper than it use to cost with the flash frozen process. And if you live 2 hours or more away from the coast, you better off getting the frozen shrimp. All you need to do is place the shrimp in cold water and it thaws in 20 minutes. I'm a little picky, so i clean the "stuff" off both sides.
Shrimp Scampi is very easy and quick to make!

1lb 26-30 shrimp, shelled and cleaned
4 tablespoons olive oil
6-8 cloves garlic, thinly sliced
2 lemons, 1 thinly sliced, the other squeezed
25-30 grape tomatoes
handful of fresh parsley and basil, roughly chopped
salt and pepper to taste
pasta of choice, cooked according to package instructions

In a large frying pan heat olive oil and garlic, cook for 1-2 minutes. Don't let it burn. Add the shrimp, lemon juice and lemon slices. Cook for 3-5 minutes or until shrimp turns pink. Season to taste. Add tomatoes and herbs. Remove from heat and toss in the pasta. I like tossing some arugula into it. Add more olive oil if needed.