Shrimp Scampi

I have lately been cutting meat all over the place – not avoiding it entirely, but switching to less of it. HOWEVER. Husband will stand for only so much of this, and I sometimes choose to add meat or fish back into the diet for his happiness. In this case, I was able to choose a perfect combo: by picking shrimp, I satisfied his desire for tasty proteins, but because shrimp ain’t cheap, he could accept the smaller portion. Marriage, it seems, is a never-ending negotiation and compromise.

In the case of shrimp, though, it’s a delicious compromise. Starting with a big pat of butter, some garlic, and some pepper flake, I sautéed the shrimp from thawed-and-gray to hot-and-pink. The sauce was thinner than I wanted, perhaps due to some water still left in the package from the thawing process, so I turned to my trusty dusty chickpea flour, as well as a little parmesan and Colby jack cheese, until the sauce was thick and yellow and garlicky, the way I wanted (if not exactly the traditional, gorgeous scampi sauce that I was loosely emulating, at least at the start. If you want real scampi, there are many, many recipes).

The scampi was served atop the tomato farro I discussed earlier this week, providing a fibrous and tasty base. The excess sauce enriched the tomato, which was flavorful but not creamy. Husband and I both fell on the bowls with abandon, but when the time came to decide about seconds (we’d snarfed half of what I made), Husband surprised me by holding back. “I want to eat it,” he said. “But I want to be able to have it for lunch tomorrow.”

I know Husband just wanted tasty food the following day, but I cannot help drawing a parallel: the reason I want to eat less meat and animal protein of all kinds isn’t from some dislike for them. I just want there to be some tomorrow; with the evidence of how much more energy it takes to produce meat, it makes sense to use less meat and more carbs as we try to transition to cleaner energies and to walk lightly upon the earth. I don’t think you have to be a tree hugger (though I might be one…) to see the benefit to using slightly less energy in our lives, on the off chance that it will help us have more to use in the future.

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11 comments on “Shrimp Scampi

  1. Mummy Storm says:

    It’s hard cooking for others when you want to eat less or no meat. I’m exactly the same and have to get a little creative with the cooking (and with excuses lol ) Xxx

    Liked by 1 person

  2. Looks delicious. There’s always a vegetarian and a meat selection around our place.

    Liked by 1 person

  3. Not quite awake in Australia, I misunderstood ‘cutting meat all over the place’ and thought ‘That’s not very hygienic. I wonder why she’s doing that?’ :-))

    Liked by 1 person

    • Kate says:

      Your marriage dining arrangement sounds like mine 🙂 I don’t eat a lot of meat, mostly the hubs is ok with it, but I do cook fish/chicken maybe once a week.

      Like

  4. My 4 year old grandson thoughtfully asked his Mama if she knew how to make burgers ‘like in a shop’, i.e., with meat instead of large flat mushrooms, haloumi, etc. Like you, my daughter wants to reduce the use of meat proteins. My grandson disapproves of this husbanding of the Earth’s resources. 4 year olds are very much ‘in the moment’ about burgers.

    Like

  5. Can it go as pasta sauce?

    Liked by 1 person

  6. rocky0311 says:

    That looks great!!

    Liked by 1 person

  7. Mel & Suan says:

    One of Mel’s favourites!!

    Like

  8. sultanabun says:

    In the same boat, trying to switch to more fish. Thanks for the inspiration.

    Like

  9. nekkieslife says:

    it looks so yummy ! 😋😋😋

    Liked by 1 person

  10. callmetrav says:

    This looks so good. I can’t wait to try it.

    Like

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