Fw: Tender shrimp + gutsy garlic = delicious dinner

[Guest guest]

Subject: Tender shrimp + gutsy garlic = delicious dinnerTo: jewishbaby2010@...Date: Tuesday, September 21, 2010, 4:28 PM

Meal-mail

Tuesday, September 21, 2010

Dear debbi,

Simple is always best, and this uncomplicated combination of lemon, garlic and butter make already good-tasting shrimp even better. Serve the scampi over cooked pasta or rice, rounded out with steamed green beans or a spinach salad.

Shrimp Scampi with Garlic Bread

from 's Kitchen

Marinating Time: 30 min. Prep Time: 25 min. Cook Time: 25 min.

1 tablespoon lemon zest

5 tablespoons olive oil

4 teaspoons chopped fresh oregano leaves

4 cloves garlic, minced

1/2 teaspoon ground black pepper

24 fresh or frozen jumbo shrimp, shelled and deveined

2 tablespoons lemon juice

3 tablespoons unsalted butter

1 package (10 ounces) Pepperidge Farm® Garlic Bread

Sprigs fresh oregano leaves

1. Stir the lemon zest, 3 tablespoons oil, 1 teaspoon oregano, 2 teaspoons garlic and the black pepper in a shallow nonmetallic dish or a gallon size resealable plastic bag. Add the shrimp and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.

2. Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook and stir until tender. Stir in the lemon juice and remaining oregano. Remove the skillet from the heat. Add the butter and stir until the butter is melted. Keep warm.

3. Prepare the bread according to the package directions. Cut each bread half diagonally into 6 (1/2-inch thick) slices.

4. Heat the broiler. Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread is toasted on both sides.

5. Remove the shrimp from the marinade and discard the marinade. Heat the broiler. Place the shrimp on a rack in a broiler pan. Broil the shrimp 6 inches from the heat for 5 minutes or until the shrimp are cooked through, turning the shrimp over once halfway through broiling.

6. Place the shrimp onto a serving platter. Drizzle with the butter mixture. Serve with the bread. Garnish with the oregano sprigs.Makes: 4 servings.

Kitchen Clip

When zesting citrus be sure to only use the outer layer. The white layer just below the outer peel, called the pith, is very bitter. The easiest way to remove the outer layer is to use a vegetable peeler to peel long thin strips or grate it off with a zester or box grater.

What's New

Get a copy of Who Grew My Soup?--a children's book This entertaining and beautifully illustrated book tells a story in rhyme about where vegetables come from and the farmers who grow them. Learn more

Food for Thought

“Non cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet.†~ Child

If you haven't already subscribed to 's Meal-mail, and would like to, it only takes a moment to SIGN UP. To customize your subscription use SUBSCRIPTION SETTINGS any time, or if you no longer need our delicious recipe UNSUBSCRIBE. Please review the 's PRIVACY POLICY.

©2010 Soup Company. All Rights Reserved

Soup Company

Camden, NJ U.S.A. 08103-1701