Shrimp Scampi and Child Rearing Issues.

Sophie my eldest daughter, the one who got a nasty clonk on the head LOVES shrimp.  At the moment what Sophie wants, Sophie gets - and this was dinner last night.  I wasn't completely sure of how to cook shrimp scampi, it was a question of a little of this and a little of that, mix it all together and cross your fingers.  Happily it worked. 

I would also like to thank you so much for such kind comments on my last post.

On a child rearing note, I am quite clear on the "it's not good to hit your children" issue.  However when my fourteen year old snarled at her ailing post concussive sister,"I'm so jealous! I wish I could lie in bed all day and do nothing!" I had to smoother an impulse to pounce.  Was she just stressed like the rest of us? probably that was it - so I made her a bacon sandwich. I think I'm a bit of a wimp.

Shrimp Scampi;

1 1/2 lbs fresh shrimp, cleaned
Olive oil
1 onion, finely chopped
2 cloves garlic, minced
A handful of fresh parsley, minced
A splash of white wine (optional)
1 teaspoon Dijon mustard
Salt and pepper
Zest and juice of a lemon
A pinch of red pepper flakes

1 packet of Spaghetti

Heat the water for the spaghetti and cook according to the packet.

Whisk together the olive oil, salt and pepper, red pepper flakes, lemon zest, juice, chopped parsley and mustard.



Add the shrimp and allow to marinate while you cook the onion.

Pour a tablespoon or two of olive oil into a large frying pan and heat.  Add the onion and cook on a low heat until just turning golden.  Add the minced garlic and a little minced parsley and continue to cook for another few minutes.  Don't burn the garlic!

When everything is looking nice and golden, turn up the heat and add the shrimp.  Although shrimp needs to be cooked through, don't over do it.  Overcooked shrimp tastes like little bits of chewy rubber - with no flavor - not what we're after.  If you're using the wine, now's the time to pour that in, let the alcohol burn off.

Drain the spaghetti, pour into a bowl, pour a little olive oil over it and add the shrimp mixture.  Top with more parsley and lemon juice and slices.