I just love good shrimp scampi. I went to a new Red Lobster at the Providence exit and of course had high expectations. Since it just opened, I knew it would be good. Dont you just love those cheddar bisquits too! They were excellent! They only made me think everything else would be outstanding. Unfortunately, beyond the bisquits, I should have gone to Captain D's. Everything was just not that good. For what I spent, I could have gotten so much more AND enjoyed myself too with some change for a movie left over. The building was quite nice; unfortunately it wasnt being offered on the menu. Nonetheless, today's Friday Fixin is about something little with a great big taste! How could you go wrong in the comfort of your own home. Cant you imagine the air filled with that delectable aroma of garlic, lemon and shrimp! mmmmm mmmmmmm mmmm!
2 pounds shrimp
8 tablespoons butter
4 large cloves garlic
4 tablespoons dry vermouth
2 tablespoons vegetable oil
4 tablespoons fresh parsley, or dried
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine (or your favorite pasta of choice)
Salt and pepper to taste
1. Cook linguine according to package directions (al dente).
2. Rinse, peel, and de-vein the shrimp in cold water. Dry on paper towels.
3. Sauté garlic and parsley in butter and oil for 1 to 2 minutes.
4. DO NOT let the garlic turn brown.
5. Add the vermouth, then shrimp.
6. Raise heat to medium-high and cook for 3 to 5 minutes stirring frequently.
7. Do not overcook. Season with salt and pepper.
8. Add flour to slightly thicken the garlic butter.
9. Add the lemon juice during the last minute of cooking.
10. Remove from the heat. Serve immediately. Serves 4 to 6.
Since its been so long since you had a good Friday Fixins; lets go for TWO! As you know, I am not much on "healthy foods;" you might as well die happy; but this might be close. At least it is a very light "snack" with a big punch.
CHINESE CABBAGE SALAD
1 head Chinese cabbage (napa), finely chopped
Diced green onions
2 pkgs. Top Ramen noodle soup (break up noodles, discard flavor packet)
1/2 c. sesame seeds (1.78 oz. can is okay)
1/2 c. butter
1 sm. pkg. sliced or slivered almonds
1 sm pkg of pecan pieces
1/2 c. salad oil
2 tsp. soy sauce
1 c. sugar
1/2 c. vinegar
1. Chop onions and cabbage and mix together in a large bowl. Chill for two hours.
2. Brown noodles, sesame seeds and almonds in butter until a nice tan color.
3. Drain on paper towel. Keep at room temperature.
DRESSING: Mix dressing ingredients until sugar is dissolved and oil blends in. Twenty minutes before serving, mix all together. Makes about 13 servings.
Mmmmmmm! MMMMM! Good. Have a great weekend and cook something delicious!!!