Bluefield Daily Telegraph, Bluefield, WV

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March 28, 2013

Great vacations require great food


When not eating out this week, we have thoroughly enjoyed preparing seafood in the condo. We have cooked fresh shrimp, red snapper, crawfish and trigger fish. We have sampled smoked tuna dip, crab cakes, gumbo and deep fried frog legs while eating out. I have also made a decision to start sampling and learning about the different variety of beers. I came across a cool app on Iphone called “Brew Gene.” Ratings on 40,000 beers. Thank goodness we have access to a work out facility.

So, let's talk some food preparation. In most areas it's not real tough to find fairly fresh shrimp. So I'm going to share with you a ridiculously simple shrimp scampi recipe that Liz has been making whenever we cook shrimp.

• 1 lb. fresh shrimp, the bigger the better. (We settled on the 15 count, meaning roughly 15

shrimp weigh in at a pound.

• 1/8 of a stick of unsalted butter

• 2 Tbs of olive oil

• 1 large garlic clove minced (or ½ to 1 tsp of granulated garlic)

• salt and pepper to taste

• ¼ cup chopped fresh parsley

Remove the shells and the mud vein which runs down the back of the shrimp. We won't go into what a mud vein is, other than to say it's best to remove it. A slight cut down the entire back of the shrimp will reveal it. Rinse shrimp well once the mud vein is removed.

Over medium heat, melt the butter and add the olive oil. If using granulated garlic -- Do not use powdered garlic -- toss the shrimp in it. If using minced garlic, saute' the garlic in the oil and

butter for 30 to 45 seconds. Be careful as it will burn quickly.

Add the shrimp to the oil and butter. Spread them out. Allow them to cook for roughly two minutes.

They will start to turn pink. Turn them and immediately take them off the heat and place a lid on them.

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