Define an easy after work dinner….Shrimp Scampi! Who needs 30 minute meals when you can have a delicious 15 minute meal? Right on! This is so delicious and simple. Toss with pasta or rice or load on to grilled bread or go light as we did with a big salad.
- 1 lbs of medium shrimp–cleaned and deveined
- 2 cloves of garlic–minced
- 3 tablespoons of olive oil
- 1/2 teaspoon of fennel
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 teaspoon of oregano
- 1/2 cup of white wine
Heat the olive oil on low heat and add the garlic. Stir the garlic and add the fennel seeds and let both cook for a few minutes. Add the shrimp and the other spices and cook on medium heat for about 5 minutes or until the shrimp are pink. Don’t overcook the shrimp. Add the white wine and stir for a minute or two to absorb the flavor. Dig in!
7 Comments
You’re aware, no doubt, that the Italian word for shrimp is scampi, right? (Although in Italy it’s a broader term which also includes langoustines and such).
That’s why this is an Italian *American* dish of such renown.
You should, of course, edit the ingredient list to say fennel *seed*, because the leaves and the bulb are also used in cooking. If you get a fennel bulb, one real cool fall-winter thing to do with it is chop it in small cubes, do the same with an apple, salt, pepper, toss with olive oil and cider vinegar.
More blog-spam, above.
I miss this blog! Hope we can work out dinner in March.
This looks heavenly!!! I love shrimp and they have so few calories and despite their high cholesterol level they do not adversely affect the production of cholesterol in body. Shrimp is a great source of Omega-3s and B12. Definitely will give this recipe a try! Lois, I think you need to open a Bistro…or maybe just a supper club.
Where are the blogs for 2010??? I really enjoyed reading 2009. Continue please.
Hey, looks like we are similar “cooks” It was fun meeting ya’ll tonight. Mo Scollan
Hey Mo! Thanks for checking this out. I’m just getting back into it and I hope that I have the time to keep it up. Let’s get together soon with Peter & Ron.
Lois,
This is a wonderful recipe! We made it tonight & as you say, 15 minutes max. The fennel seed is the secret to to his wonderful recipe!
Thanks!
David