I’m still working on a couple other pics, etc, for the next sweet post, but this should get some salivary glands working in the mean time. 🙂
I made Ina Garten’s sweet, succulent Baked Shrimp Scampi for dinner last weekend. Fresh shrimp were left to drink up some white wine, olive oil, salt, and pepper while a scrumptious compound butter was created. I snipped fresh parsley and rosemary from my herb garden, just steps away from my back door. Once chopped, they gave off the fragrance of a summer in Italy – at least in my mind, as I have yet to go to Italy. Freshly minced garlic is always a welcome scent in our house and it mingled with the herbs to create a lovely beginning to the flavor of this dish.
I omitted the egg yolk as I halved the recipe and did not want to measure out half a yolk and also thought that the buttery crumb topping would be sufficient richness for this meal. Once baked, I gave the shrimp a quick jaunt under the broiler, to help crisp the buttery herb and panko crumb topping. Each bite of shrimp was juicier than the next and did not disappoint.
I cheated on the pasta and used this. It was a simple accompaniment, but also served as a nice and creamy accent to the shrimp and roasted asparagus. I find asparagus to be the most flavorful when lightly drizzled with extra virgin olive oil, a light sprinkling of kosher salt and freshly ground black pepper, all tossed to together and left to bake in a 400 degree oven for 8 min. until tender with a bite to it, never too soft – only perfect. The garlic knots are equally as easy as I start with my local grocery store’s premade pizza dough. Cut off small strips, rolled into a rope and tied in a knot. Grate some fresh garlic into a bowl with a generous glug of extra virgin olive oil. Toss the knots and put on a baking sheet and sprinkle with kosher salt. Pop them into a 350 degree oven for 14-16 min. Once baked, throw them back into the bowl with the leftover garlic/olive oil mixture and toss again. Serve alongside anything or by themselves. They really are that good. Little pretzel-like bites of salty garlic bread. Seriously. Yum.