April 29 – National Shrimp Scampi Day

Today is Greenery Day, National Shrimp Scampi Day, and the birthday of William Randolph Hearst, Charles Nodier, Thomas Trollope, Rafael Sabatini, Elmer Kelton, Jill Paton Walsh

Tip: Celebrate being a writer. Make a list of things that you enjoy about writing and keep it in sight as you work.

Thought: “I am not solitary whilst I read and write, though nobody is with me.” – Ralph Waldo Emerson

Teaser: You get a call from an old friend you haven’t seen or spoken with in years. The friend invites you to lunch at a posh restaurant, his(her) treat. When you get there, you find your friend is very different. How? What happened?


Shrimp Scampi Recipe (serves 4)
4 garlic cloves, 2 grated, 2 thinly sliced
1 teaspoon kosher salt
3 tablespoons olive oil, divided
1 pound large shrimp, peeled, deveined
¼ teaspoon red pepper flakes
¼ cup dry white wine
1 tablespoon fresh lemon juice
¼ cup (½ stick) unsalted butter
3 tablespoons chopped parsley
cooked pasta or rice
Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 hour. Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in pan as possible. Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and cook, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more. Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Serve over hot pasta or rice

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