Vegetarian night fell on Tuesday this week and I threw together whole wheat pizza dough for the menfolk before I headed out of the house for a meeting. I realized on “Meatless Tuesday” when I needed to make the boys something for lunch that I still had a bag of peeled shrimp in the freezer left over from my coconut shrimp splurge. It was one of those times when I had yet to make bread and my kids were hoping for a better choice for their meal than soup of some sort, which we often have. I told them to hold on for just a minute and I would fix them something very special. They wanted to make it themselves, so as it turns out, I taught them to make a quick and easy scampi. They were very happy as they sat down to eat it and then fed the tails to the kitten and our chickens. They weren’t too pleased with their side dishes of cucumber rounds with cottage cheese to dip them in (I know…what was I thinking?!), but they will eat anything without complaining on a day when they know they will be having pizza for dinner and I can’t complain because there are very few foods that they dislike.
Of course now that I’ve mentioned “Meatless Tuesdays” I am humming the little Looney Tunes “food around the corner/there’ll be no more meatless Tuesdays…” song featuring the little hillbilly flea who attacks Elmer Fudd’s dog.
Around a dozen 41/60 sized shrimp, peeled, deveined
3 T extra virgin olive oil
2 T butter
3 garlic cloves, minced
Salt and pepper
Heat a medium sized saute pan over med/high heat. Add oil and butter, heat until butter is melted. Saute garlic just until it begins to turn golden and quickly toss in the shrimp.
Season with salt and pepper and saute just until shrimp are pink on both sides.
Makes 2 servings.