Herself's Recipes

This is another dish I had in a restaurant that I worked very hard to reverse engineer.

If you are short on shrimp add some chopped up cooked broccoli or zucchini instead.

1/2 cup cooking wine, red
2 T balsamic vinegar
10 cloves crushed garlic
1 stick butter
juice of 1/2 Lemon
2 T olive oil
3/4 lb shrimp, fresh or frozen, cooked
2 tsp gratings from lemon skin (yellow part only!)
1/3 cup chopped scallions

Put the wine, vinegar and garlic in a saucepan and cook over medium heat, reducing by half

Lower heat to low, add butter and allow to melt
Add lemon to sauce after butter is melted

In a separate saucepan put oil, shrimp, grated lemon, scallions, and heat until shrimp is warm and scallions are cooked.

Cook 3/4 lb of angel hair pasta

After pasta is done, top with shrimp and scallion mix, then pour sauce over top and mix.

Serves two

Garlic as a wild plant is native to Asia. Garlic was used in cooking and medicine in Egypt as early as 3000 BCE. Later it spread through the East to China and from there to Europe. Garlic was not used heavily in the US until after the 1930s.

Yet another reverse engineered restaurant dish. I keep hunting for new restaurants I get so tired of the same old stuff every night.

1 1/2 sticks butter, melted (3/4 c)
1/2 lb cooked shrimp, peeled
4 cloves grated garlic
Juice from 1/2 lemon
3 Tbsp fresh basil
1 lb pasta

In a sauce pan place butter, shrimp, lemon juice and basil
Heat and simmer over a low heat while pasta is cooking, about 20 mins

Cook pasta according to package directions
Drain water from pasta

Toss pasta with shrimp sauce
(serves 3 as a main dish )

Shrimp scampi became popular after WWII in the US.