I LOVE garlic!
If a recipe calls for 1 clove you can guarantee that I’ll be adding at least two, but more than likely three. Unfortunately, I am one of those people who doesn’t just get garlic breath, I sweat garlic for at least a day after I’ve eaten it in any form.
One of my favorite aggressively garlic forward meals is Shrimp Scampi.
Extra Tasty Shrimp Scampi
- 1 + 1/2 Pounds Large Fresh (or Frozen) Shelled & Deveined Shrimp
- 1/2 Pound Asparagus Chopped into 1″ Chunks
- 4 TBLS Olive Oil
- 6 TBLS Butter
- 1 Cup Dry White Wine (like a Sauvignon Blanc)
- 4 TBLS Chopped Fresh Parsley
- 4 to 6 Cloves Fresh Garlic, Minced
- 1/2 to 3/4 teaspoon Red Pepper Flakes (or more to taste)
- 2 TBLS Freshly Squeezed Lemon Juice
- Freshly Ground Sea Salt
- Freshly Ground Black Pepper
- Steamed Jasmine Rice
- A Freshly Baked French Baguette (for sopping up the extra sauce)
Leaving the tail on or removing it from the shrimp is an individual choice. I prefer to leave it on so the maximum shrimp taste is passed into the sauce, but my husband complains about having to remove them, so I usually do just to avoid listening to him bitch…
- Prepare the jasmine rice and set aside (keep warm)
- Heat a large sauté pan or cast iron skillet over medium high heat
- Add olive oil, butter, garlic, and red pepper flakes
- Sauté about 30 seconds then add chopped asparagus
- Sauté about 90 seconds then add shrimp
- Add the wine and make sure that the shrimp is covered completely with the sauce
- Spread the shrimp so they are in a single layer in the pan and cook for about 3 minutes
- Turn the shrimp over and cook for another minute
- Remove the pan from the heat
- Squeeze the lemon over the shrimp, lightly salt & pepper and toss shrimp & asparagus with the chopped parsley
Serve the shrimp & asparagus over a bed of the steamed jasmine rice along side a hunk of the baguette, making sure to pour a generous amount of sauce over it all. Enjoy!
Once dinner is over and you’re ready to start getting kisses from your grateful family, you might want to start thinking about the garlic breath you’ve unleashed on an unsuspecting audience…
Apparently the Italians, who serve a salad and/or a fruit course after a pasta course, have known what they were doing all along. The September 2016 issue of the Journal of Food Science reported the findings of a study that concluded that chewing on lettuce, raw apples, or fresh mint after consuming a meal high in garlic reduced the concentration of the garlic smell on the subjects’ breath by 50%.
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