Sunday, July 28, 2013
Shrimp & sausage scampi
This is just one of maybe six or seven dishes plowed through last evening, by a mere four humans. Not to mention the seven bottles of, uh, grape-based beverages consumed.
It was the only food item prepared by yours truly.
After shelling and deveining a pound and a half of large shrimp I made a stock with the shells, a carrot, onion, celery stalk, bay leaf and some peppercorns. Of course, any old stock you have around the house would be fine.
Using some of the stock and a little wine I sauteed a pound and a quarter of Italian sweet sausage meat, then set it aside for later.
This is two heads' worth of garlic sauteing in olive oil, and they came directly from the garden.
The shrimp and a bunch of the stock went in with the garlic.
Then came the cooked sausage meat.
And a pound of spaghetti alla chitarra.
Some fresh parsley on top and there you go.
I gotta go walk this off.