Barry’s Shrimp Scampi

   Actually Barry never makes Shrimp Scampi exactly the same way twice so this recipe is just a guide.  Although you can use uncooked shrimp, the precooked ones that have already been peeled and deveined, are easier to work with.  Just remember that they’ve already been cooked so need just enough time to heat up — too long in the skillet and they will become tough!

   Our niece Erin first started visiting us when she was just four and requested Shrimp Scampi for dinner. When Barry made this recipe, she commented, “Uncle Barry is a good cooker!”  And, then she proceeded to eat most of the shrimp. Ever since, we always stock up on shrimp when Erin is in Kansas.

Barry’s Shrimp Scampi      4 serving or maybe just 1 for Erin!

3/4 cup (1 1/2 sticks) butter or olive oil (or a combination of both)

4 large garlic cloves, minced

1 teaspoon dried rosemary leaves

1 pound large shrimp, peeled & deveined (look for a label listing 21/30 on the shrimp package — this means there are 21 to 30 shrimp per pound and indicates that they are large-sized shrimp)

2 tablespoons white wine  (such as Beringer® White Zinfandel)

Pasta

1.  Add butter or olive oil to skillet and heat on medium or medium high.

2.  Drop in cloves and rosemary and cook just about a minute stirring constantly.

3.  Add shrimp and wine and stir for just about 2 more minutes.

4.  Serve shrimp with pasta cooked according to package directions. Drizzle wine sauce over the pasta.

Just for fun, thread the shrimp on skewers and perch them on top of the pasta.

Nutritional Analysis per serving (250g): Calories 785, Fat 42.9g (Saturated Fat 5.6g, Cholesterol 162mg), Sodium 144mg, Carbohydrate 65.3g (Fiber 9.5g, Sugars 3.2g) Protein 36.9g, Vit A 3%, Calcium 4%, Vit C 2%, Iron 25%.

Facts About SHRIMP

Shrimp Size

Shrimp are normally graded by size and count, meaning the average number of shrimp to make a pound weight. The higher the number, the smaller the shrimp.

            Shrimp per pound

            •  10 shrimp or less = Colossal

            •  11 to 15 = Jumbo

            •  16 to 20 = Extra-large

            •  21 to 30 = Large

            •  31 to 35 = Medium

            •  36 to 45 = Small

            •  about 100 = Miniature

Defrosting Frozen Shrimp

Frozen cooked and uncooked shrimp should ideally be thawed in the refrigerator in advance of need.  If you need to quickly thaw, you may put the shrimp under cold water, not warm.  Warm will begin the cooking process.

Deveining Shrimp

Often the vein has been removed especially if you purchase cooked shrimp.  However, if you notice a black area along the top of the back -- use a small sharp knife to make a shallow cut along the back of the peeled shrimp and pull out the vein with the tip of the knife.