Gah-lic

Oh man. I'm offensive right now. Vampires within a 100 mile radius are taking cover. I used waaay too much garlic in this dish.

But it was still good!

So for dinner I decided on Ina's Baked Shrimp Scampi




I'll tell you right now I didn't do this quite right. I didn't pare down the ingredients enough for one serving. It was too much lemon, too much garlic, and a piece of whole wheat toast thrown in the food processor does not panko breadcrumbs make.

Live and learn.

Tonight's cast of characters...




Shrimp taking a swim in olive oil and white wine.



Which I originally was going to use the end of a bottle of Chardonnay - but it was questionable so I opened some Vinho Verde.

And then had a taste.



The butter, parsley, red pepper, egg yolk, lemon juice/zest mix.



Making breadcrumbs. I threw the garlic and onion (no shallots tonight) in there too.




Breadcrumbs and butter together.



I baked the shrimp in the same dish as some asparagus.



But didn't write down the temperature when I copied the recipe - so my oven was on 375 when it needed to be 425. Thus, the breadcrumbs never got crispy. I ate it over pasta - so it didn't really matter.



The thing I love about this recipe though is that it does not swim in butter. I used about a tablespoon and the breadcrumbs really help to sop that up. I never order shrimp scampi out - because I can't take looking at it sitting there in a puddle of butter and oil.


There is chocolate in my future and then a good night's sleep. I'm going to trek up to Zumba in the morning since I never got to the gym today. I know if I go there I'll get the crap beat out of me for an hour and I know I won't make myself run that long. Then it's out to Long Island I go.

See you in the morning! Sleep well this snowy night!