January 18, 2015: Shrimp Scampi

Tonight I tried my hand at cooking shrimp scampi. I don’t have a lot of experience cooking seafood, but I had time over the weekend to try it out.

Peeled Shrimp

Peeled Shrimp

I had a bag a frozen (in shell) shrimp, so I took about 15 of them, defrosted them, and then peeled them. I started cooking broccoli and got my pasta going – ideally I would’ve liked linguine, but I didn’t have any so settled for rotini instead. I started a pan with a little canola oil (didn’t have olive oil) and butter, then added garlic powder and red pepper flakes. I added salt and pepper to the shrimp, and added them to the pan.

Shrimp in the pan

Shrimp in the pan

I forgot that butter can’t take high heat and had it cooked on medium high – it probably would’ve been better to stick with medium heat, as the shrimp got pretty brown. To be honest I may have overcooked them a little bit on one side before flipping them over, and may have burnt the butter slightly. But after the shrimp were done cooking, I added lemon juice and some chardonnay to the pan to make a sauce to go over the pasta.

The completed dinner

The completed dinner

All in all, not a bad try! The shrimp had a nice buttery flavor, and the sauce had a strong lemon flavor. I think next time I’d be sure to add some more red pepper flakes and garlic, as those flavors didn’t come out too strongly. Maybe a little less lemon juice, or a little more wine to balance out some of the sauce flavors, and don’t let the sauce reduce quite so long so there’s a little more liquid next time. But it was a great dinner to cook!


July 6, 2012: Salmon!

So Friday was the big sirloin steak sale at Whole Foods – so I went and bought my 2 pounds worth! Though my intention was to freeze it, as I had eaten a fair share of beef lately. There was also some salmon on sale, so I ended up buying a couple fillets of sockeye salmon.

So the first thing I did was cook broccoli that I bought – again, a wonderful sweet flavor. Though I realized that the sweetness came from the stem, after I had finished cooking it, and I wished that I had cooked the stem pieces as well!

Seasoned sockeye salmon, with garlic powder, oregano, salt, and pepper.

While the broccoli was cooking, I seasoned the salmon using salt and pepper, garlic powder, and oregano. After the broccoli was done, I used some oil to pan fry the salmon (I would have rather used olive oil, but lacking that, perhaps next time I could try using butter or margarine). I went non-skin side first to get some crusting of the spices, then flipped it over.

Instant mashed potatoes

And lastly, while the fish was cooking, I prepared a bag of instant mashed potatoes. I used two cups of milk instead of two cups of water, and microwaved it – it went in as a liquid and came out a solid! (Scary stuff!) Though good, I don’t think I hit the best combination – the texture was a bit off; not quite solid enough – next time, I’d probably use half milk and half water.

Love the color on the fish

Potatoes, fish, and broccoli plated

As for the fish, I flipped it over about 4 minutes in, to let the skin side get a little crispy. When it was almost cooked through, I took it off the stove and let it sit; then I did plating. In all, a great choice – I could taste my spices, but still taste the salmon, and the broccoli had that wonderful sweet flavor to it. Great choice for dinner!