Shrimp Scampi

Shrimp scampi is quite deceptive.  It sounds decadent, luxurious, and potentially difficult to make. You can serve this meal to anyone, and they will most likely be impressed, and feel sort of spoiled.  In truth, shrimp scampi is what I like to call an “affordable luxury.”  It is actually entirely affordable, and can be ready in less than thirty minutes.  When I was in college, I referred to shrimp scampi as “my go-to meal.”  By this I mean that, with a little thought, I generally had all of the necessary ingredients, so even when I was super busy, I could whip it up after a long day, and be perfectly content.  While my definition of “super busy” has certainly changed since my college days, this meal will satisfy, regardless.  Unfortunately, I forgot about this gem of a recipe until a couple of weeks ago.  Apparently, I missed it thoroughly, because I have made it three times since the shrimp graced my freezer.  

Frozen, raw shrimp are the key to the convenience and ease of my shrimp scampi recipe.  They usually come in one-pound bags, which is perfect for four portions.  Not only is this an easy item to stash in the freezer, but it is the most expensive ingredient, and it will cost you less than 10 dollars (i.e. less than $2.50 a plate).  In addition to the shrimp, you need pasta, garlic, a lemon, and some parsley.  Despite my warped perspective on parsley, I can say with confidence that it is mandatory in this dish.  Without it, you are eating a big plate of blonde.  Besides the crucial color element, parsley is used as an ingredient, not as a garnish.  It’s freshness and brightness round out the flavor of the whole dish.  Plus, where I shop, a bunch of flat leaf parsley costs fifty cents, so you have no excuse not to use it.  And the flavor of this dish is truly perfect.  Granted, shrimp scampi basically consists of all of my favorite ingredients on one plate, but I am yet to meet someone who doesn’t love it.  Lemon and garlic were practically made for each other, and the flavor of the shrimp infuses the whole sauce.  Even if you were feeling very generous and gave all of your shrimp to your friend, and only ate the pasta, you would still notice a distinct difference in flavor between this and lemon-garlic-parsley pasta, which, of course, I have nothing against.  However, the presence of the shrimp elevates it to entirely different place.

The following recipe is for one portion, and it can be easily doubled, tripled, etc.  Also, it must be noted that this recipe is fairly spicy, and lemony, and depending on your tastes, you may want to tone it down.

Shrimp Scampi

¼ lb. of frozen, raw shrimp

2 tablespoons of extra virgin olive oil  

1 garlic clove, minced

½ teaspoon hot pepper flakes

Zest and juice of half a lemon

Kosher salt and freshly ground black pepper to taste

¼ pound of linguine pasta (of course the type of pasta is up to you, but I ALWAYS use linguine here.  But it also happens to be my favorite long pasta)

¼ cup chopped fresh flat leaf parsley

Freshly grated Parmesan cheese (optional and controversial)

§  Allow frozen shrimp to sit in a large bowl of cold, but not frigid, water, for 5-10 minutes, or until thawed.  Remove shells and tails, and devein, if necessary.  Pat dry.  Meanwhile, put a pot of water on to boil for the pasta.

§  Preheat olive oil in a large skillet over medium-high heat for 2-3 minutes, or until hot.  Add pasta to boiling water.

§  When the skillet is hot, add garlic and hot pepper flakes, and sauté for 30 seconds or until garlic is fragrant.

§  Add the shrimp to the pan.  Season liberally with salt and pepper.  Sprinkle with lemon zest (it’s easiest just to zest the lemon directly into the pan).  When they start to curl and look pink on the bottom edges (about 3 minutes), flip the shrimp, and allow them to continue to cook.

§  The shrimp are done when they are pink and the sides look opaque, not translucent (underdone shrimp are just as bad as overdone).

§  When the pasta and shrimp are done, add the lemon juice to the pan, and then the pasta.  Reserve ½ to 1 cup pasta cooking water.  Toss the pasta with the shrimp and parsley.  Taste for seasoning, and add salt and pepper if necessary.  If the pasta seems dry, add pasta water (a couple tablespoons at a time) until you reach the desired consistency.  An extra drizzle of olive oil is also nice. 

§  Plate the pasta and shrimp, top with Parmesan, if desired, and enjoy!

§  Note: at high altitudes, the shrimp and the pasta will take about the same amount of time to cook.  At sea level, the shrimp will usually be done faster, but it all depends on how high your heat is.  If the shrimp are done before the pasta, remove the pan from the heat until the pasta is ready.  If the pasta is done, and the shrimp are mostly cooked, add the pasta to the pan, and kept the heat on low.  The heat of the pasta will help them finish cooking. 

Comments:  I think it’s fairly clear that I love this, and you will, too.  I also love to shower it in feathery shavings of Parmesan cheese.  This is fairly controversial:  Italian cooking lore states that cheese and seafood do not pair well.  I disagree.  This does not mean that I will be melting cheddar on Chilean sea bass; however, I feel that hard cheeses, like Parmesan and pecorino, are appropriate in certain seafood situations.  I love it on shrimp scampi, but each chef must make this decision for him or herself.

Now that the great cheese debate it settled, I will present you with another option for this dish.  If you’re pockets are feeling flush, you may want to add some white wine to your scampi.  To do so, start to cook the shrimp before you add the pasta to the boiling water.  When they are just shy of done, remove them from the pan, and set them aside.  Add about ½ cup of dry white wine to the pan.  Increase the heat, allow it to reduce by about half (2-3 minutes).  When the pasta is just shy of al dente, add the shrimp back to the pan, and the lemon juice, then the pasta.  Do everything else the same.  This really provides some lovely additional flavors, but for broke grad students like myself, the other way is cheaper and still perfectly delicious.  It’s just too bad for me that white wine and vodka aren’t interchangeable in the culinary sphere.  Oh, well.  Even if it doesn’t work well with shrimp scampi, it still pairs perfectly with ice.    

New Year's Eve: Appetizers Galore

I personally feel that New Year’s Eve is a slightly overrated holiday.  If you enjoy paying a cover charge to go to a crowded bar, where you have to fight to get the bartender’s attention, the more power to you.  It’s just not for me.  I do, however, enjoy any occasion where it is socially acceptable to eat excessively and decadently.  So for that, New Year’s Eve, I tip my proverbial hat to you.  I spent the holiday with my food-loving cousin, Shell, and her food-loving fiancé, Micah.  We decided we would each make 2 appetizers, and watch bad TV.  Shell has a penchant for referring to things by their initials, thus the event has been dubbed “N.Y.E.” 

My aunt Debbie has a NYE motto:  no New Year’s is complete without shrimp.  Being an obedient niece, I abide by this motto, and made shrimp cocktail.  This is a simple, yet delicate culinary feat.  I think the quality of this shrimp is crucial, and your best bet is to buy frozen, raw shrimp.  Unless you live a stone’s throw from the ocean, “fresh” shrimp are truly frozen shrimp that have been thawed for who knows how long.  Defrost the shrimp yourself just prior to cooking by running cold water over them for a few minutes, or letting them sit in a bowl of cold water for those who are environmentally-minded.  I heard through the family grape vine that my aunt made a dangerously delicious cocktail sauce.  It ends up being a fairly traditionally recipe with the addition of a wild card ingredient:  butter!  As fate would have it, the recipe is the brain baby of one of my favorite food writers, Mark Bittman.  It sounds bizarre, it sort of smells bizarre while it cooks, but it tastes divine.  It makes the sauce silky and rich.  And let’s be serious: butter doesn’t exactly have a reputation for hindering flavor.  In the words of Micah, I want to dip my life in that sauce.    

Shrimp and Cocktail Sauce (adapted from Mark “the man” Bittman’s recipe)

1 pound of shrimp, peeled, deveined, tails left on

1 small onion, quartered

1 carrot, chopped in thirds

3 cloves garlic, whole and peeled

20 peppercorns

3 bay leaves

2 tablespoons kosher salt

About 2 ½ to 3 quarts of water (this approximate: I used a 6 quart pot and filled it about half way with water)

·      Add onion, carrot, garlic, peppercorns, bay leaves, and water to a large pot.  Bring to a boil and add salt.  [Note: a halved lemon would be lovely here, but I forgot to add it.]

·      Allow the mixture to boil gently for 20-30 minutes so the flavors infuse the water.

·      Add all of the shrimp, remove the pot from heat, and cover.  Allow the shrimp to steep in the hot water for 4-5 minutes.  (I used medium-sized shrimp [26/30 per pound] and it took 4 minutes).

·      Drain mixture in a colander.  Remove shrimp and place on a plate, preferably in one layer.  Pay dry with paper towels, and allow to chill in the refrigerator for at least one hour.

Delicious Cocktail Sauce

1 cup ketchup

1 tablespoon red wine vinegar

3 tablespoons butter

2 tablespoons (or to taste) prepared horseradish

·      Combine ketchup, vinegar, and butter in a small saucepan over medium-low heat.

·      Stir frequently and take off heat once butter has melted.

·      Add horseradish, and chill.

My second food contribution was stuffed mushrooms.  Please don’t judge me, but I adapted the recipe from one of Rachael Ray’s creations.  I have mixed feelings about Ms. Ray: I understand why people are critical of her, but I kind of like watching her show.  Yes, her “cutesy-isms” are pretty tired, as are her stories about her husband and her in-laws, and she has a vicious hyper-functional voice disorder.  Nonetheless, sometimes she makes some pretty tasty food.  Artichoke and cheese stuffed mushrooms?  Yes, please!  I have changed the recipe a bit, but I would never have dreamed up this combination if Rachael Ray had not planted the seed in my head.

Artichoke and Cheese Stuffed Mushroom Caps (adapted from Rachael Ray’s recipe)

1 lb. button mushrooms (20-24 mushrooms)

2-3 tablespoons of olive oil

1 can artichoke hearts, drained and patted dry with paper towels, and chopped

1 ½ cup shredded Monterey jack cheese (Any mild white cheese will do.  I’ve used Gouda [not smoked] in the past, and it’s great)

2 tablespoons chopped parsley

1 garlic clove, minced

¼ cup seasoned breadcrumbs

Freshly ground pepper to taste

·      Preheat oven to 400 degrees.

·      Wipe mushrooms clean, and remove stems.

·      Place mushrooms in a 9x13 inch baking dish.  Drizzle with 2-3 tablespoons of olive oil and toss to coat.

·      Arrange mushrooms so the rounded side is facing up.  Bake for 10-12 minutes, or until they are starting to soften and give off some liquid

·      Remove mushrooms from oven.  (Optional, but recommended:  Remove mushrooms from baking dish to a plate lined with a few sheets of paper towel.  Wipe remaining liquid from baking dish.  This will prevent your final product from being too wet.)

·      Mix artichoke hearts, breadcrumbs, cheese, parsley, garlic, and pepper (about 15 grinds).  No salt is necessary: between the artichokes, the breadcrumbs, and cheese, you’re covered. 

·      Mound filling into the hollow portion of the mushroom cap (a rounded tablespoon should do).  Don’t be afraid to pack it in there with your (clean) fingers. 

·      Place mushrooms in baking dish.  Bake for 10-15 more minutes, or until cheese is melted and filling is heated through.

Last, as an act of complete compulsion, I decided to make deviled eggs.  I love deviled eggs.  They are like miniature boats of egg salad.  Seeing as there are only so many egg yolks a person should eat with a clean conscience, I refrain from making them often.  But I felt that NYE’s inherent decadence was a perfect excuse.  If you search "deviled eggs" on epicurious.com, you will find the craziest ingredients: chipotles, pickapeppa mayo, salmon roe, etc.  Come on, people!  I know that in European countries they can get a little frilly, but here in America, deviled eggs are picnic food for Midwesterners and Southerners alike, not exactly a froufrou ordeal.  I kept mine simple, but I could not resist adding a touch of lemon zest and a pretty garnish.  Please forgive my hypocrisy. 

Deviled Eggs

8 large eggs, hard-boiled

2 tablespoons mayonnaise

1 ½ teaspoons Dijon mustard

1 teaspoon lemon zest

1 tablespoon finely chopped parsley

Kosher salt and freshly ground pepper to taste

16 small whole parsley leaves for garnish (optional)

·      Peel eggs and remove all shell fragments.  Cut eggs in half, and compile yolks in a bowl.  Set aside hollow egg whites. 

·      Mash together yolks, mayonnaise, Dijon, lemon zest, parsley, salt, and pepper.  Mix until smooth.

·      Distribute yolk mixture between egg white halves, and garnish with parsley if desired. 

Post Script:  As an amateur food blogger, my New Year's resolution is to post more pictures, hence the great increase on this post.  Thoughts?