Â* Shrimp Scampi over pasta . Found some wild caught Gulf shrimp on sale
, 40-60 count raw shelled and deveined . Damtasty !

Â*Â* Shrimp Scampi
4 tbsp each OO and butter
4-6 green onions sliced thin or half a mild onion chopped fine
4-6 cloves garlic , also chopped fine
2 tbsp dried parsley
1 tbsp flour
1/2 cup each white wine and chicken broth
1 lb shrimp

Â*Saute onions and garlic in olive oil and butter until just translucent
.. Add broth , wine, flour , and parsley . Bring to a simmer and add raw
shrimp , simmer until shrimp are done . If using cooked shrimp simmer 5
minutes then add shrimp and simmer one additional minute .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

"Terry Coombs" wrote in message ...


Shrimp Scampi over pasta . Found some wild caught Gulf shrimp on sale
, 40-60 count raw shelled and deveined . Damtasty !

Shrimp Scampi
4 tbsp each OO and butter
4-6 green onions sliced thin or half a mild onion chopped fine
4-6 cloves garlic , also chopped fine
2 tbsp dried parsley
1 tbsp flour
1/2 cup each white wine and chicken broth
1 lb shrimp

Saute onions and garlic in olive oil and butter until just translucent
.. Add broth , wine, flour , and parsley . Bring to a simmer and add raw
shrimp , simmer until shrimp are done . If using cooked shrimp simmer 5
minutes then add shrimp and simmer one additional minute .

Snag

====

That sounds lovely!!! I would love that, but I doubt I would ever make
because D. wouldn't like it(

Oh well, I can dream)

Ophelia wrote:
> ====
>
> That sounds lovely!!! I would love that, but I doubt I would ever make
> because D. wouldn't like it(
>
> Oh well, I can dream)

While it's nice and loving that you only cook according to his
tastes, it bothers me that you deny yourself trying something
that "sounds lovely!!! I would love that."

Why not just cook it for yourself and fix him something
different? I'm sure he would want you to do that if you suggested
it. Who knows, he would probably take a taste and might even like
it himself.

"Gary" wrote in message ...

Ophelia wrote:
> ====
>
> That sounds lovely!!! I would love that, but I doubt I would ever
> make
> because D. wouldn't like it(
>
> Oh well, I can dream)

While it's nice and loving that you only cook according to his
tastes, it bothers me that you deny yourself trying something
that "sounds lovely!!! I would love that."

Why not just cook it for yourself and fix him something
different? I'm sure he would want you to do that if you suggested
it. Who knows, he would probably take a taste and might even like
it himself.

===

Yes, he would like me to do it .. if he knew

Gary, I have said many times, I would never cook for myself. I love to
cook but always for D.)

That makes me happy))

On 10/10/2019 11:33 AM, Ophelia wrote:
> "Gary"Â* wrote in message ...
>
> Ophelia wrote:
>> ====
>>
>> Â*Â*Â* That sounds lovely!!!Â* I would love that, but I doubt I would ever
>> make
>> because D. wouldn't like it(
>>
>> Â*Â*Â* Oh well, I can dream)
>
> While it's nice and loving that you only cook according to his
> tastes, it bothers me that you deny yourself trying something
> that "sounds lovely!!! I would love that."
>
> Why not just cook it for yourself and fix him something
> different? I'm sure he would want you to do that if you suggested
> it. Who knows, he would probably take a taste and might even like
> it himself.
>
> ===
>
> Â*Â*Â* Yes, he would like me to do it .. if he knew
>
Why on earth wouldn't you tell him there's a dish you think you'd like
to try? As Gary suggested, D. might actually enjoy it. I noticed
Terry's recipe didn't contain even a hint of pepper.

> Â*Â*Â* Gary, I have said many times, I would never cook for myself.Â* I
> love to cook but always for D.)
>
> Â*Â* That makes me happy))
>
I'm glad it makes you happy. I'm quite sure it makes him happy. It
also makes you sound like the hired help. I know you won't understand
this but in 2019 it's very odd to hear a woman to say things like this.

Jill

jmcquown wrote:

> On 10/10/2019 11:33 AM, Ophelia wrote:
> > "Gary"Â* wrote in message ...
> >
> > Ophelia wrote:
> >> ====
> >>
> >> Â*Â*Â* That sounds lovely!!!Â* I would love that, but I doubt I would ever
> >> make
> >> because D. wouldn't like it(
> >>
> >> Â*Â*Â* Oh well, I can dream)
> >
> > While it's nice and loving that you only cook according to his
> > tastes, it bothers me that you deny yourself trying something
> > that "sounds lovely!!! I would love that."
> >
> > Why not just cook it for yourself and fix him something
> > different? I'm sure he would want you to do that if you suggested
> > it. Who knows, he would probably take a taste and might even like
> > it himself.
> >
> > ===
> >
> > Â*Â*Â* Yes, he would like me to do it .. if he knew
> >
> Why on earth wouldn't you tell him there's a dish you think you'd like
> to try? As Gary suggested, D. might actually enjoy it. I noticed
> Terry's recipe didn't contain even a hint of pepper.
>
> > Â*Â*Â* Gary, I have said many times, I would never cook for myself.Â* I
> > love to cook but always for D.)
> >
> > Â*Â* That makes me happy))
> >
> I'm glad it makes you happy. I'm quite sure it makes him happy. It
> also makes you sound like the hired help. I know you won't understand
> this but in 2019 it's very odd to hear a woman to say things like this.


You're just a corrosive harridan because you lack *any* warmth or love in *your* life...

--
Best
Greg

On Thu, 10 Oct 2019 06:56:39 -0400, Gary > wrote:

>Ophelia wrote:
>> ====
>>
>> That sounds lovely!!! I would love that, but I doubt I would ever make
>> because D. wouldn't like it(
>>
>> Oh well, I can dream)
>
>While it's nice and loving that you only cook according to his
>tastes, it bothers me that you deny yourself trying something
>that "sounds lovely!!! I would love that."
>
>Why not just cook it for yourself and fix him something
>different? I'm sure he would want you to do that if you suggested
>it. Who knows, he would probably take a taste and might even like
>it himself.

I would treat him exactly like the immature child he is. As children
we learned to eat whaever mom served or go to bed hungry, and then get
served the same thing the next day. I don't remember the exact German
but sounded like Kuk en schvieg (look and shut up). I'd be very
embarassed to advertise on line that I was married to such a spoiled
brat that I was destined to OBEY!
I do the cooking and my wife gladly eats whatever I prepare so long as
there are no onions... easy enough to omit and I know that onions make
her quite ill... otherwise she'll eat most everything, even very hot
spicey which she loves and I don't. She grows firey hot peppers and
keeps them in the fridge in a jar of vinegar. Other than hot pepper
and onions we both eat pretty much the same foods. I like most cold
cuts and she doesn't but that's easy to work out. It's really all
about compromise. I don't eat mangoes and she doesn't eat SPAM. But
we both enjoy most seafood. We both like grilled shark steaks and
stuffed grouper. Neither of us likes crab or lobster. And she agrees
that north Atlantic seafood is far better than the warm water
varieties. She won't eat cherrystones on the half shell but she's
very happy that I love slurping.

On Thu, 10 Oct 2019 15:54:11 -0400, wrote:

>I would treat him exactly like the immature child he is. As children
>we learned to eat whaever mom served or go to bed hungry, and then get
>served the same thing the next day. I don't remember the exact German
>but sounded like Kuk en schvieg (look and shut up). I'd be very
>embarassed to advertise on line that I was married to such a spoiled
>brat that I was destined to OBEY!
>I do the cooking and my wife gladly eats whatever I prepare so long as
>there are no onions... easy enough to omit and I know that onions make
>her quite ill... otherwise she'll eat most everything, even very hot
>spicey which she loves and I don't. She grows firey hot peppers and
>keeps them in the fridge in a jar of vinegar. Other than hot pepper
>and onions we both eat pretty much the same foods. I like most cold
>cuts and she doesn't but that's easy to work out. It's really all
>about compromise. I don't eat mangoes and she doesn't eat SPAM. But
>we both enjoy most seafood. We both like grilled shark steaks and
>stuffed grouper. Neither of us likes crab or lobster. And she agrees
>that north Atlantic seafood is far better than the warm water
>varieties. She won't eat cherrystones on the half shell but she's
>very happy that I love slurping.

Cherrystones on the half shell sounds like a medical problem.

On Thu, 10 Oct 2019 Gary wrote:
>Ophelia wrote:
>> ====
>>
>> That sounds lovely!!! I would love that, but I doubt I would ever make
>> because D. wouldn't like it(
>>
>> Oh well, I can dream)
>
>While it's nice and loving that you only cook according to his
>tastes, it bothers me that you deny yourself trying something
>that "sounds lovely!!! I would love that."
>
>Why not just cook it for yourself and fix him something
>different? I'm sure he would want you to do that if you suggested
>it. Who knows, he would probably take a taste and might even like
>it himself.

Ophelia personafies the classic example of a Masochist... ie. doormat.
How sad.

wrote in message ...

On Thu, 10 Oct 2019 Gary wrote:
>Ophelia wrote:
>> ====
>>
>> That sounds lovely!!! I would love that, but I doubt I would ever
>> make
>> because D. wouldn't like it(
>>
>> Oh well, I can dream)
>
>While it's nice and loving that you only cook according to his
>tastes, it bothers me that you deny yourself trying something
>that "sounds lovely!!! I would love that."
>
>Why not just cook it for yourself and fix him something
>different? I'm sure he would want you to do that if you suggested
>it. Who knows, he would probably take a taste and might even like
>it himself.

Ophelia personafies the classic example of a Masochist... ie. doormat.
How sad.

===

LOLOL

Ophelia wrote:
> wrote in message ...
>
> On Thu, 10 Oct 2019 Gary wrote:
>> Ophelia wrote:
>>> ====
>>>
>>> *** That sounds lovely!!!* I would love that, but I doubt I would
>>> ever make
>>> because D. wouldn't like it(
>>>
>>> *** Oh well, I can dream)
>>
>> While it's nice and loving that you only cook according to his
>> tastes, it bothers me that you deny yourself trying something
>> that "sounds lovely!!! I would love that."
>>
>> Why not just cook it for yourself and fix him something
>> different? I'm sure he would want you to do that if you suggested
>> it. Who knows, he would probably take a taste and might even like
>> it himself.
>
> Ophelia personafies the classic example of a Masochist... ie. doormat.
> How sad.
>
> ===
>
> * LOLOL
>
>

Don't do it if he wants to show you his long thick pretzel!

wrote:
> On Thu, 10 Oct 2019 Gary wrote:
>> Ophelia wrote:
>>> ====
>>>
>>> That sounds lovely!!! I would love that, but I doubt I would ever make
>>> because D. wouldn't like it(
>>>
>>> Oh well, I can dream)
>>
>> While it's nice and loving that you only cook according to his
>> tastes, it bothers me that you deny yourself trying something
>> that "sounds lovely!!! I would love that."
>>
>> Why not just cook it for yourself and fix him something
>> different? I'm sure he would want you to do that if you suggested
>> it. Who knows, he would probably take a taste and might even like
>> it himself.
>
> Ophelia personafies the classic example of a Masochist... ie. doormat.
> How sad.
>

Yoose old mexican gal come in for yoose fancy chow after hard day of
golfing and bike riding? Now She wants yoose to eat her rotten crotch?

Maybe lick the condyloma hanging out his/her ass?

Popeye, just go out and mow on yoose tractor. Tomorrow, yoose can
tell us all about it.

On Wednesday, October 9, 2019 at 11:26:07 PM UTC-4, Terry Coombs wrote:
> Â* Shrimp Scampi over pasta . Found some wild caught Gulf shrimp on sale
> , 40-60 count raw shelled and deveined . Damtasty !
>
> Â*Â* Shrimp Scampi
> 4 tbsp each OO and butter
> 4-6 green onions sliced thin or half a mild onion chopped fine
> 4-6 cloves garlic , also chopped fine
> 2 tbsp dried parsley
> 1 tbsp flour
> 1/2 cup each white wine and chicken broth
> 1 lb shrimp
>
> Â*Saute onions and garlic in olive oil and butter until just translucent
> . Add broth , wine, flour , and parsley . Bring to a simmer and add raw
> shrimp , simmer until shrimp are done . If using cooked shrimp simmer 5
> minutes then add shrimp and simmer one additional minute .

That's an awful lot of cooking for shrimp. Here's my method:

2 tablespoons olive oil
2 pounds large shrimp (21 to 25 per pound), peeled and deveined if desired
3 tablespoons unsalted butter
4 medium cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
cayenne pepper

1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

Yes, they really are cooked only on one side.

We sop up the pan juices with fresh bread.

Cindy Hamilton

On 10/10/2019 4:54 AM, Cindy Hamilton wrote:
> On Wednesday, October 9, 2019 at 11:26:07 PM UTC-4, Terry Coombs wrote:
>> Â* Shrimp Scampi over pasta . Found some wild caught Gulf shrimp on sale
>> , 40-60 count raw shelled and deveined . Damtasty !
>>
>> Â*Â* Shrimp Scampi
>> 4 tbsp each OO and butter
>> 4-6 green onions sliced thin or half a mild onion chopped fine
>> 4-6 cloves garlic , also chopped fine
>> 2 tbsp dried parsley
>> 1 tbsp flour
>> 1/2 cup each white wine and chicken broth
>> 1 lb shrimp
>>
>> Â*Saute onions and garlic in olive oil and butter until just translucent
>> . Add broth , wine, flour , and parsley . Bring to a simmer and add raw
>> shrimp , simmer until shrimp are done . If using cooked shrimp simmer 5
>> minutes then add shrimp and simmer one additional minute .
> That's an awful lot of cooking for shrimp. Here's my method:
>
> 2 tablespoons olive oil
> 2 pounds large shrimp (21 to 25 per pound), peeled and deveined if desired
> 3 tablespoons unsalted butter
> 4 medium cloves garlic, minced
> 2 tablespoons lemon juice
> 1 tablespoon dry vermouth
> 2 tablespoons minced fresh parsley leaves
> cayenne pepper
>
> 1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
>
> 2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.
>
> Yes, they really are cooked only on one side.
>
> We sop up the pan juices with fresh bread.
>
> Cindy Hamilton

Â* The shrimp only cooked for about 4-5 minutes total , including time
for the "sauce" to come back up to simmer . These were delicious , firm
but not rubbery as they can be if overcooked . Your recipe doesn't
produce any sauce to pour over the pasta ...

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On Thursday, October 10, 2019 at 7:18:57 AM UTC-4, Terry Coombs wrote:
> On 10/10/2019 4:54 AM, Cindy Hamilton wrote:
> > On Wednesday, October 9, 2019 at 11:26:07 PM UTC-4, Terry Coombs wrote:
> >> Â* Shrimp Scampi over pasta . Found some wild caught Gulf shrimp on sale
> >> , 40-60 count raw shelled and deveined . Damtasty !
> >>
> >> Â*Â* Shrimp Scampi
> >> 4 tbsp each OO and butter
> >> 4-6 green onions sliced thin or half a mild onion chopped fine
> >> 4-6 cloves garlic , also chopped fine
> >> 2 tbsp dried parsley
> >> 1 tbsp flour
> >> 1/2 cup each white wine and chicken broth
> >> 1 lb shrimp
> >>
> >> Â*Saute onions and garlic in olive oil and butter until just translucent
> >> . Add broth , wine, flour , and parsley . Bring to a simmer and add raw
> >> shrimp , simmer until shrimp are done . If using cooked shrimp simmer 5
> >> minutes then add shrimp and simmer one additional minute .
> > That's an awful lot of cooking for shrimp. Here's my method:
> >
> > 2 tablespoons olive oil
> > 2 pounds large shrimp (21 to 25 per pound), peeled and deveined if desired
> > 3 tablespoons unsalted butter
> > 4 medium cloves garlic, minced
> > 2 tablespoons lemon juice
> > 1 tablespoon dry vermouth
> > 2 tablespoons minced fresh parsley leaves
> > cayenne pepper
> >
> > 1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
> >
> > 2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.
> >
> > Yes, they really are cooked only on one side.
> >
> > We sop up the pan juices with fresh bread.
> >
> > Cindy Hamilton
>
> Â* The shrimp only cooked for about 4-5 minutes total , including time
> for the "sauce" to come back up to simmer .

Good to hear. I'm glad you liked them.

> These were delicious , firm
> but not rubbery as they can be if overcooked . Your recipe doesn't
> produce any sauce to pour over the pasta ...

Because we don't eat it with pasta. It's an alternative to your way.
I like to get a little color on the shrimp; cooking them on only one
side enables that to happen while preventing them from overcooking.

Cindy Hamilton