Thank you so very much to Michael Maldonado and the Queens Library for having me as a Guest Speaker at their Jamaica FEASTS Program on Sunday, March 19, 2017 sponsored by the Queens Library and the NYC Economic Development Corporation. I had a great time enjoying everyone’s business presentations and eating delicious bites. I’m looking forward to the graduation.

Shrimp Scampi is such a great quick dish. We love it anytime. I normally cook it with less expensive medium shrimp, but for special occasions I splurge for extra large 31 – 40 count per pound shrimp. Alexander loves Shrimp Cocktail so I always have pre-cooked, cleaned, peeled, tail on shrimp. I found the best way not to over cook the pre-cooked shrimp when making this scampi was to put them in the pan still frozen.

Enjoy!

Avec Amour, Victoria and Alexander

Shrimp Scampi with a Trio of Onions

Yield – 4 Servings

8 oz Spaghetti

1/2 Pound Shrimp (medium to extra large are good)

3 Tablespoons Unsalted Butter

3 Tablespoons Extra Virgin Olive Oil

1 Onion, medium diced

2 Tablespoons Lemon Juice, about 1 large lemon

5 Scallions, thin sliced

1/4 Cup Chives, minced

Salt and Pepper, to taste

Freshly Grated Parmesan Cheese

 1. Bring salted water to a rapid boil and cook spaghetti to al dente.

2. While waiting for water to boil, remove shrimp from freezer, if pre-cooked leave on counter, if uncooked place in colander and rinse under cold water to defrost,

dice onions,

slice scallions separating white and green parts, mince chives

and set aside.

3. In a skillet over medium heat add olive oil and butter,

when butter is melted add onions and cook until translucent,

add white parts of scallions,

put an even layer of shrimp in pan,

add lemon juice, add green part of scallions,

turn shrimp over and cook to desired doneness, remove shrimp from pan.

4. Add spaghetti to pan and stir to coat with sauce, serve on plates, top with shrimp, chives and grated Parmesan cheese.

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Yum

Shrimp Scampi with a Trio of Onions from Alexandersmom.com

Yield: 4 Servings

Ingredients

• 8 oz Spaghetti
• 1/2 Pound Shrimp (medium to extra large are good)
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Onion, medium diced
• 2 Tablespoons Lemon Juice, about 1 large lemon
• 5 Scallions, thin sliced
• 1/4 Cup Chives, minced
• Salt and Pepper, to taste
• Freshly Grated Parmesan Cheese

Instructions

1. Bring salted water to a rapid boil and cook spaghetti to al dente.
2. While waiting for water to boil, remove shrimp from freezer, if pre-cooked leave on counter, if uncooked place in colander and rinse under cold water to defrost, dice onions, slice scallions separating white and green parts, mince chives and set aside.
3. In a skillet over medium heat add olive oil and butter, when butter is melted add onions and cook until translucent, add white parts of scallions, put an even layer of shrimp in pan, add green part of scallions, add lemon juice, turn over and cook to desired doneness, remove shrimp from pan.
4. Add spaghetti to pan and stir to coat with sauce, serve on plates, top with shrimp, chives and grated Parmesan cheese.

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