I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Thursday, January 14, 2016

Shrimp Scampi

1 lb. large shrimp, shelled and deveined, leaving tail fins on if you wish
1/2 cup (1 stick) butter
3 large cloves garlic, finely chopped
1/3 cup finely chopped fresh parsley
3 Tbsp. fresh lemon juice
1/3 cup dry white wine
Salt and pepper

Melt butter.  Add garlic and parsley and sauté lightly.  Add rest of ingredients except shrimp and simmer a few minutes.  Add shrimp and sauté quickly, stirring, until they are tender and just pink.  This is good served over linguini.
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