” A skimpy… a scampi!” Sometimes you just want something easy and indulgent… That’s NOT a dessert food. Enter buttery, delicious, succulent garlic shrimp. So easy, yummy and satisfying without all the “what the hell did i just eat???” guilt. Another perfect (end of) summer quicker whipper upper.
For all my folks allergic to seafood: sorry homies. My bad. As a fellow food allergy victim I understand your pain, but you’ll just have to sit this one out. I mean you can try it with something else… say chicken maybe, but it’s NOT gonna be quite the same. Delicious nonetheless, but no comparison really. Again: my apologies. Oh, and if you’re lactose intolerant, it’s a little easier for you guys: you can try substituting the butter for an equivalent amount of olive oil. After all, fat is fat.
Ahh, so where were we?? YES. That’s right: a play on shrimp scampi. What exactly is a scampi you ask??? Great question. Generally speaking, it’s a pan sautée method of cooking (shrimp typically) with garlic, butter/olive oil, fresh herbs and sometimes topped with breadcrumbs. Although for this recipe, no breadcrumbs were used. Nor were they needed. I find that a naked scampi works best for me. Besides, I can eat a bit more without the filler of added bread. Even if it’s just crumbs.
Usually I would make something like this with a nice gluten free pasta, but for this meal we went veggified (is that a word?) and decided to have some grilled corn and bok choy. Super yummy, super summery, and again so easy and light. Which is great when you want something fast that’s not too labor intensive.
I decided to enhance the flavors of each veggie dish with a twist: a little coconut and lime juice on the corn, and some toasted sesame seeds on the greens, making each dish a little exotic flavorful adventure within itself. It transformed the meal into an Asian, Mediterranean, Caribbean fusion experience, making it even more fun and delectable. Especially since those are not three kinds of cuisine normally fused together on one plate. Trust me: it was GREAT!
You don’t have to take my word for it though: try it yourself and you’ll see. Or should I say taste, rather? Either way, I can almost guarantee you’ll LOVE it.
- 16 oz jumbo shrimp (cleaned, peeled and deveined)
- 1/2 shallot (finely minced)
- 2 cloves garlic (finely minced)
- few sprigs fresh parsley (roughly chopped)
- 2 pats of grass fed butter
- 1 tsp olive oil
- salt & pepper (to taste)
In a medium skillet, melt butter over medium/high flame. Add olive oil, shallots, parsley, garlic and lightly stir. Cook for about 1 minute then add shrimp, and stir, lightly coating shrimp in butter/oil mixture. Cook through, until shrimp are opaque and slightly orange/pink in color (about 2 minute on each side). Remove from heat and let stand for a few minutes before serving. Enjoy with sides of choice.