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Fast Heavenly Shrimp a mood enhancer

Thursday, February 14, 2002

By Nancy Anderson, Post-Gazette Staff Writer

If you haven't had time to plan a romantic dinner for your valentine, today's Countdown recipe for Heavenly Shrimp might just create the mood you're looking for.

 

The recipe comes from Jan Thomas, a dispatch supervisor for the Kennedy police department, who says it's been a family standby for years.

"My husband is not a seafood man," said the McKees Rocks resident. "He's strictly meat and potatoes, but he loves this recipe."

And no wonder. Shrimp, garlic, butter and wine are a heady, unbeatable combination of flavors.

Jan recommends using fresh, uncooked shrimp because "there's a difference. Fresh shrimp absorb the wine and butter flavors better."

Since the dish comes together so quickly at the end, she minces the garlic and measures the wine beforehand.

"It's easy, fast, foolproof and tastes like shrimp scampi," she said. "I give the recipe to everybody."

We're glad Countdown was included in that giveaway.

"A nice big tossed salad and rolls" round out the menu for her and her husband, Harmon, who aren't big carb eaters.

We served it with tangy Lemon Rice and a Caesar salad from the takeout section at Giant Eagle.

With the scrumptious shrimp as an entree, the dinner was a light, delicious and elegant meal for two with ample leftovers for the next day's lunch.

Jan, who "l-o-o-v-e-s" to cook, tries more involved recipes on the weekends when she has more time for mincing, measuring, chopping and cleaning up.

She and her husband, a retired Army lieutenant colonel, are the parents of three grown daughters: Dawn Hoge of Mercer; Kelly Alquist, Avon Lake, Ohio; and Suzanne Maffei, Treesdale; and nine grandchildren.

The empty nest leaves them free to travel, and Jan enjoys gardening and growing her own herbs. Every Saturday night they karaoke.

Heavenly Shrimp

1 pound fresh shrimp
2 cloves garlic, minced
1/4 cup butter
1/4 cup white wine
1/4 cup olive oil
Flour

Clean and devein shrimp. Toss in a paper or plastic bag with a few handfuls of flour to coat.

Put olive oil in a large skillet and, when hot, add shrimp. Cook and stir a few minutes until pink. Add wine and garlic. Heat two minutes and add butter. When the butter melts, the dish is done. Serves 3 to 4.


Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes, and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail nanderson@post-gazette.com Questions? Call 412-263-1760.

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