Scampi

Those Parsons' genes are strong.

 My Aunt Pat was in town briefly on her way down to Florida, and we had a great visit reminiscing over a mutual favorite--scampi.  I know I will never hold a candle to my mom's recipe, but it was a delicious vehicle for butter and garlic just the same.

My least favorite part of making scampi is the peeling and deveining which was happily accomplished by Ian and Aunt Pat.  These shrimp came from my Harris Teeter stash (buy 2, get 3 free!).  You can use any size of uncooked/shelled shrimp.

Scampi

1 lb. shrimp, shelled and deveined

1 stick unsalted butter

2 TBS minced garlic (or as much as you would like)

vermouth--I never measure this, just splash some in

salt/pepper

In a large skillet (you want to be able to cook all the shrimp simultaneously) melt the butter over medium heat.  Add the minced garlic and saute until fragrant.  You don't want the garlic to brown so adjust the heat accordingly.  Add the shrimp all at once and cook until the shrimp are pink and assuming the cooked shrimp position.  Remove to a plate and keep warm by tenting with aluminum foil.  Increase heat to medium high and add your couple of splashes of vermouth.  Cook until sauce is slightly reduced.  Return shrimp to pan and toss briefly.  Serve over cooked pasta or with bread to soak up the butter.  You can add some sauteed summer squash (cook these separately) if you think it will make you feel less guilty about the butter.  I purposely did my fasting lipid profile before I made this dinner. 

We always save room for dessert.  This is the long-lost cobbler recipe from the dinner we had at Maddy's place.  You can find the recipe here.   The easiest cobbler recipe ever.  Use a cast iron pan for nice caramelization on the edges.  Equally good for breakfast the next day.  Best with vanilla ice cream.