I have a confession to make, so I hope you're sitting down. I don't like seafood. Whew, there, I said it. I just swore off on entire genre of food--but don't judge me, it's just that I have a sensitive palate. Also, I blame a particularly traumatic childhood incident involving a bottle of fish sauce when I was still well in the stages of taste development. Thanks, dad.
Until recently, the only fish I could manage to eat was of the battered and fried variety (Captain D's perhaps) and drowned in malt vinegar. Sea critters are just not something I look at (or smell) and think, "food!" However, there are certain moments when you are thrust into a position that places you miles outside of your food comfort zone. Occasionally, these situations will lead us to something we like, and with that said, I present you with a recipe for the only shrimp I can eat that has not been fried courtesy of Red Lobster and drowned in cocktail sauce.
Karla's Spicy Shrimp Scampi
1 lb medium shrimp, peeled
2 tbsp butter
2tbsp olive oil
3 cloves garlic, minced
1.5 tsp red pepper flakes
1/2 tsp cayenne pepper
1/4 tsp dried oregeno
juice of 1/2 lemon
1/2 cup parmesan cheese, shredded
3 tbsp Italian breadcrumbs
1/4 cup parsley, minced
cooked angel hair or fettucine pasta
- Melt butter w/olive oil in pan large enough to hold shrimp in one layer and that can also go in the oven. When oil is hot add garlic and toss.
- Add red pepper, cayenne and oregeno and stir well. When garlic is cooked, but not brown, add shrimp and toss so that they are coated with the oil mixture.
- Add lemon juice and continue stirring over the heat until shrimp are bright pink and cooked through.
- Quickly add parsley, bread crumbs and parmesan cheese. Put pan under broiler until cheese is melted, about 2 minutes.
- Salt if needed and serve over pasta.