Thursday, June 25, 2009

Bob (and Jimi's) trippin' shrimp scampi

Bob, chef du jour, creates an old favorite pasta recipe while I take on the responsibility of choosing and opening the wine. (A 2007 Sonoma Matanzas Creek Sauvignon Blanc)

Chez nous, the cook gets to choose the tunes; Bob picks Jimi Hendrix to prep to. (Everyone knows that the right wine enhances the flavors of your food but not so many realize the importance of music. The music you play while you cook affects the outcome in mysterious ways. With the influence of Hendrix the scampi was spicy, soulful, searching, leaning toward psychodelic. I definitey recommend it.)

Bob appetit! (That typo was so cute, I think I'll let it stand...)

Psychodelic Shrimp Scampi
(if you want to go on a trip beyond where the red pepper, wine, and music will take you, you'll have to add some ingredients that I don't keep in my cupboards...)

(serves 4-6)
1 cup olive oil (use a good, extra virgin cold pressed variety in this recipe)
1 stick unsalted butter, cut into pieces
8 garlic cloves, chopped fine
1 tbsp (or 1 ½ if you like ‘em even spicier) crushed red pepper flakes
36 medium shrimp (about ¾ pound), shelled and deveined.
1 green pepper, cut up into ¼ inch pieces, seeds removed.
1 red pepper, ditto
1/3 cup fresh lemon juice
1 tsp. sea salt

Spaghetti or linguini, cooked.

In large skillet or wok, heat olive oil and butter over moderate to high heat. Add the garlic and pepper flakes; sauté for about 30 seconds.

Add the shrimp and diced green and red peppers; sauté for 2-3 minutes, until the shrimp turn pink and are just cooked through. Carefully stir in the lemon juice and salt. Serve immediately over cooked spaghetti or linguini. If you want it nice and light, scoop out the shrimp with a slotted spoon and add as much of the oil/butter as you want, tossing it through to coat the pasta.

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