Shrimp Scampi

You likely won’t find many seafood dishes on this blog. I apologize for that. Since this began as a personal project, it reflects many of my favorite dishes and family recipes. And … since I grew up on a farm, seafood wasn’t on the menu very often. Neither me or my sister are fond of shellfish.

On the other hand, the rest of my family LOVES it! We used to go to Red Lobster for Shrimp Fest and spend hour upon hour eating shrimp. Well, not me … but, you know what I mean. My father-in-law can put them away! The last couple years, I have bowed out of that torture. My family still goes, just without me.

So, I thought it was about time to add a recipe on there for them and since this is my husband’s favorite dish at RL, I decided to start with this one!

It’s a very simple dish with a limited ingredient list. Use quality ingredients and you really can’t go wrong. Make sure to get wild-caught shrimp though. Farmed shrimp are basically the sea equivalent of industrial chicken. Just don’t do it. It’s not good for the animals and it’s not great for the environment. Demand a better product.

I had to rely on my husband and son’s taste buds for this one. They said this dish was lemony and delicious. The shrimp were tender. The key to this is just cooking them until they change color and are opaque.

Shrimp scampi is great served with any kind of green veggie. These garlic green beans would go well with them. Broccoli and asparagus go perfectly with them too. Don’t forget a good risotto either. I haven’t found anything that doesn’t go with that!