When I think back to the varieties of fish that were available when I grew up, I can only come up with three.  There was filet of flounder or sole, lobster tails and shrimp.  This seems hard to believe now, since you can find so much more than this in any supermarket.  The choices seem endless.  And recipes for fish abound.

This recipe for shrimp scampi is a favorite of mine.  It is one of the first things that my husband cooked for me when we began dating, and it just might have been instrumental in solidifying our relationship.  Just kidding of course, but a man who can cook is nothing to sneeze at!  Cooking is a big part of our life together.  There is nothing more satisfying than watching your partner enjoy a delicious meal that you created and vice versa.  

If you love shrimp, you will love this recipe. First of all, how can you miss with butter, fresh lemon juice, white wine, olive oil, garlic and parsley?  Those ingredients alone, on anything, would taste divine.  It is fresh, light and savory.  We like to pour the shrimp, with all it’s juices, over noodles (pappardella) or rice.  Both are delicious ways to enjoy this dish.

RECIPE

2 lbs. extra large shrimp, remove shells, except the tail, devein and butterfly.

2 Tbp. olive oil

1/4 pound of butter

5 garlic cloves, sliced

1/4 cup chopped parsley 

1 Tbsp. paprika

juice of one lemon

1/2 glass to 3/4 of white wine

sea salt and pepper to taste

1. Coat the bottom of  a cookie sheet with olive oil .

2.  Put shrimp in pan, spacing so as not to touch.

3.  Combine parsley, garlic, olive oil, salt and pepper in small bowl.  Spread on top of shrimp.

4.  Slice the stick of butter into pats and place on top of shrimp.

5.  Sprinkle paprika all over the shrimp.

5.  Put into a 400 degree oven for 10 minutes.

6.  Take out of oven and squeeze the lemon all over the shrimp and then the wine.

7.  Put under broiler for approximately 3 – 5 minutes.

8.  Serve with noodles or rice and lots of the delicious juice.  It is yummy with a side of sauteed broccoli rabe.