Shrimp Lovers

We are huge shrimp lovers in my family. The only one who doesn't eat them is my 2 year old and that's only because she is in a picky phase. She started eating them at around 11 months old. So, I thought I would share a family favorite. This is my own recipe. I usually just wing it but when I made it the other night, I did measure so I could pass the recipe on. Here it is:

Shrimp Scampi

1 pound (raw) large shrimp, peeled and deveined (I like to use 21-25's)
2 cloves of garlic, minced
1/2 C dry vermouth (you could also use white wine)
The juice of 2 lemons (maybe about 1/3 C)
1/4 chopped fresh parsley
1 tbs olive oil
1 tbs. unsalted butter
1 pound of spaghetti (or any thin pasta)
Salt and pepper to taste

Cook the pasta according to the package directions. Preheat a pan over medium heat. In the last 5-7 minutes of the pasta cooking time, add the olive oil and butter to the pan. Add the garlic and cook for about 2 minutes. Season the shrimp with salt and pepper and add to the pan, cooking until they are almost all pink. Add the vermouth and lemon juice and a little of the pasta water. Add the pasta and the parsley to the pan with the shrimp and toss. Add more pasta water if needed to make a sauce.

My 5 year old LOVES this. It's one of her favorite meals.

I tried a new shrimp recipe the other night that was posted on a message board I go to. I also made the rice recipe that accompanied it. The recipes originally came from a Weight Watchers recipe blog which you can link to off the recipe titles.

Garlic Shrimp

1 lb large shrimp, peeled and deveined
6 cloves garlic, sliced thin
1 tbsp Spanish olive oil
crushed red pepper flakes
pinch paprika
salt
1/4 cup chopped fresh herbs like cilantro or parsley
Lime wedges for serving

In a large skillet, heat oil on medium heat and add the garlic and red pepper flakes. Sauté until golden, about 2 minutes being careful not to burn. Add shrimp and season with salt and paprika. Cook 2-3 minutes until shrimp is cooked through. Do not overcook or it will become tough and chewy. Add chopped fresh herbs and divide equally in 3 plates.

Scallion Cilantro Rice

1 cup uncooked long grain rice
1 tbsp olive oil
1 habanero pepper, diced (I used a jalapeno which is MUCH milder, even my kids ate it)
1/2 tsp salt
2 cups water
2 scallions, diced
1/4 cup fresh chopped cilantro
2 tbsp fresh lime juice

In a small heavy pot add oil and saute pepper on medium heat. Add rice, water and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce flame to low and cover about 15 minutes. Shut off stove and keep covered an additional 5 minute.

In a medium bowl, combine chopped scallions, cilantro, lime juice, rice and toss until completely mixed. Makes approx 3 cups.

These were a hit with the family and I plan on keeping them to make again. Enjoy!