A GIFT FROM THE SEA

shrimp scampi with pinot grigio

If wine is he blood of life then food is the heart. Whatever your preference, beef, pork, fish, it always pays to put a little time into your cooking. That is what gives it the love that all dishes crave, but it also give you the chance to show off your creativity, your self. Never be afraid to experiment and to try new dishes. Cookbooks are generally an OK guide, but no book can really satisfy your taste and individuality, without a little bit of YOU in it.

The recipe I have chosen is a perfect example. I can remember my grandmother’s kitchen, where her cooking always contained “some” of this or “a little” of that. Scampi lends itself to that style. Don’t like ORZO, use elbows, or make it elegant with linguini. Make it classic by adding some broccoli or colorful with sliced cherry tomatoes Whatever your taste, use it to add to your own good life. Use good ingredients and the finished product may just surprise you. It’s not rocket science. It’s cooking.

And always remember, cooking is something you should enjoy. If you don’t enjoy it…send out!

SHRIMP SCAMPI

1 box Barilla Orzo

1 lb shrimp peeled and deveined (you can use frozen but fresh is always better)

1/2 stick butter

2 tbsp Olive Oil, EVOO

salt and pepper to taste

pinch oregano

1/8 cup white wine (pinot grigio or sauvignon)

2 cloves garlic finely chopped

small piece onion finely chopped

Place shrimp into a lined 9×12 pan. In a saucepan combine butter, garlic, onion salt and pepper. Let the butter melt slowly, 3-4 minutes then pour it over the shrimp. Using your thumb and forefinger crumble oregano over the top and let it sit for a few minutes. Set the oven to 375. Add the wine just before you put the shrimp into the oven. Cook for about 20-25 minutes or until the shrimp plumps and turns pink. Less time if using frozen shrimp.

Meanwhile, boil some salted water add about 1/4 to 1/3 of the box of ORZO. Cook for 9-10 minutes for al dente. Drain and add some of the shrimp sauce, just enough so the pasta won’t stick

To plate, spoon the pasta onto a flat dish and ladle the shrimp and sauce over it with bits of onion and garlic.

Top it off with some parmesan reggiano and enjoy.

Simple, easy, but with a little time and a dash of love, you will have created a very memorable dinner. To the GOOD LIFE!!

Published by JC home

Retired and loving life in North Carolina. Writing was always an interest, so I decided to give this a try. Former teacher, Wall Street Brokerage Associate and Postmaster for USPS.

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