Earlier this spring, the kids and I spent a week by the beach. It was a little bit rainy and a whole lot windy but no one seemed to care. As long as we could feel the sand between our toes, splash in the warm Atlantic Ocean, and eat seafood AT EVERY MEAL, everyone was happy.
We ate out once or twice but, as is the situation here, the fam prefers home cooking.
I don’t know why I don’t make shrimp scampi more often – it is really easy. The hardest part is deveining and peeling the shrimp but now that I have a super cool shrimp peeling tool, the shrimp and I are getting along much better.
I saw this shrimp tool hanging on the wall at the seafood store for the big price of $1.99. I was skeptical. $1.99. Red plastic. How useful could it be? The owner saw me eying it suspiciously and jumped right in – “You need that tool. Go to any restaurant around here and they’ll have a half dozen of those laying around.” He even graciously offered to demonstrate how it worked. It looked too good to be true – run the pointy end forcefully around the “spine” of the shrimp and push hard until the shell comes off, mainly on its own. I couldn’t believe how easy it was.
It’s so easy, I was even able to have my daughter take a 30 second video on Instagram of the tool in action … Yup. It’s that quick. Don’t blink…
Peeling the shrimp is half the battle. Making the shrimp scampi is so easy. All you need is your favorite pasta – the six of us usually eat between 1 and 2 pounds. The only ingredients you need for the scampi part of the recipe is onion, garlic, butter, olive oil, white wine, and lemon juice (parsley if you have it!). Easy peasy. Get to it…