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!
Cabrito, kid, chevon, are all names for baby goat. And whatever you want to call it I don’t eat it or cook it. BUT our friend Mike McIntosh and his lovely wife Julie Wickett invited us over Sunday afternoon for a bbq and that is what they were serving. Jesse and Dashiell were up for it so off we went. I tasted a small bite of the cabrito and it was delicious. I know I just said that I don’t eat baby goats but I had to try it because Mike is so sweet. Mike smoked it for hours in a special smoker that you add water to so the meat was moist and succulant. Our friend Tim made the tastiest pinto beans I’ve ever had. He did not skimp on the salt pork and they were really a meal in themselves. Julie made a lovely peach sorbet for dessert that hit the spot on this summer evening. I made fatoush, a Lebonese bread salad. Fatoush can be made with lettuce or not and adding garbanzo beans works too. I did add the lettuce this time, however, I have made it in the past with just the tomatoes, cucumbers and spring onions.
Once a month I get together with 10 or so brilliant, witty and beautiful womem to discuss a book that we’ve read. We all bring wine and or an appetizer and some of the most delicious desserts I’ve ever tasted. This month it’s at my house so I’m serving an olive plate and roma tomatoes. I baked the tomatoes slowly for hours and then added some buffalo mozzerella and fresh basil. This is a good recipe for store bought tomatoes that don’t always have a lot of flavor. It’s kind of like making them into sun dried tomatoes but in the oven.