Shrimp, to me, is one of those ingredients that is so easy to cook with, can be used in lots of different ways - and alway makes an impression on guests. (Consider how fast boiled shrimp goes at wedding receptions.)

Share some recipes!

Here's my spring take on shrimp scampi:

2 Tbsp olive oil
2 cloves minced garlic
1 shallot minced
1 tsp kosher salt
1 cup white wine (I like pinot grigio)
1 bunch green onions chopped
1/4 cup chopped sundried tomatoes
1 bunch fresh basil, chopped or chiffonade (rolled up then cut into thin strips)
2 lbs deveined shrimp (you can peel it the whole way, but the peel holds a lot of flavor in)
1/2 cup water
1 tsp cornstarch





1. Heat the olive oil
2. sautee the garlic and shallots in the oil - add salt
3. When garlic and shallots start to turn golden, add wine, green onions, and sun-dried tomatoes.
4. Bring to a boil and reduce heat to simmer.
5. Add basil and shrimp and poach until shrimp turns pink.
6. Remove shrimp from poaching liquid, set aside (peel if necessary).
7. Bring wine mixture back to a boil, mix cornstach and water together and add to wine mixture. Boil for 1 minute to thicken sauce.
8. Add shrimp back to sauce.

Serve with pasta or rice.

Michelle, that sounds so good. but it looks like a lot of work. especially for me I can't cook

Sounds excellent! I may just make that tonight if I'm not too worn out to cook.

OK - I'm going back and adding in some shortcut methods - 'cause it really doesn't tske long at all!

So you'll see the "editd version"

OK - edited version with "cheats"

spring take on shrimp scampi:

2 Tbsp olive oil
2 cloves minced garlic (get the already chopped stuff in the plastic container)
1 shallot minced (OK - I don't have a cheat for this one, sorry)
1 tsp kosher salt
1 cup white wine (I like pinot grigio)
1 bunch green onions chopped (big chunks - like cut into 4 pieces per onion)
1/4 cup chopped sundried tomatoes (these come already chopped in bags like raisins)
1 bunch fresh basil, cut into strips with kitchen scissors
2 lbs peeled deveined shrimp (buy it already peeled and deveined from the grocer, fresh or frozen - if frozen just thaw under running water)
1/2 cup water
1 tsp cornstarch

1. Heat the olive oil
2. sautee the garlic and shallots in the oil - add salt
3. When garlic and shallots start to turn golden, add wine, green onions, and sun-dried tomatoes.
4. Bring to a boil and reduce heat to simmer.
5. Add basil and shrimp and poach until shrimp turns pink.
6. Remove shrimp from poaching liquid, set aside
7. Bring wine mixture back to a boil, mix cornstach and water together and add to wine mixture. Boil for 1 minute to thicken sauce.
8. Add shrimp back to sauce.

Serve with pasta or rice.