June 17, 2020 ~ In my family growing up shrimp was a luxury so we never had it, not even once. We had other kinds of fish like flounder or fish sticks but never shrimp. I might have had popcorn shrimp at a fast-food restaurant in my teens but it doesn’t do shrimp the justice it deserves.
I’m happy to say I fixed the shrimp deficit from younger years and have now had more shrimp than I thought possible. Tonight’s meal is another win in the shrimp column.
My dad loved seafood especially shrimp, crab, and lobster. If I had to pick one of the three that he adored the most it would be lobster. He went nuts when he knew he was going to have lobster. He would say “You know what you wanna do with lobster is dip it in the melted butter”. He was even game for wearing the lobster bib. His love for food was infectious.
For Tom, this meal would have been a bust if Kate did not make special considerations. In that I mean she practically made him his own separate meal. He only eats shrimp boiled, peeled, and on ice with homemade cocktail sauce for dipping. He had the gluten-free pasta with us but wasn’t a fan of it. He begrudgingly had a small salad. By now you must be thinking this guy isn’t much for veggies and you’d be right!
Lemon Garlic Butter Shrimp. Kate used this recipe and changed up somethings: https://cafedelites.com/lemon-garlic-butter-shrimp/
- 1/3 cup butter, divided – Kate used 4 tablespoons of butter instead of a 1/3 cup
- 4 cloves garlic, minced (or 1 tablespoon) – a tablespoon of minced garlic. If you don’t like garlic just leave it out. It’ll be fine because it’ll be the way you like it.
- 1 3/4 pounds (800 g) shrimp (or prawns), peeled and deveined, tails intact – 1 lb of shrimp – Kate and I split. Tom had his own half pound. We only buy US harvested shrimp.
- Kosher salt and freshly ground black pepper, to taste
- Juice of half a lemon (about 2 tablespoons — add more if desired) – 4 tablespoons of lemon juice. We went for a more lemony flavor.
- 2 tablespoons water
- Fresh chopped parsley, to garnish
This meal required an assistant. Since Sophie, as seen in the photo above with Kate, has not learned to peel shrimp I stepped up. Once Kate got started it was a quick meal to make, maybe 15 minutes.
This was by far my favorite. The shrimp were cooked to perfection and exploded with flavor. The gluten-free linguine we used was so/so, thankfully the shrimp made up for this!
In addition to the shrimp and linguine, we had a salad.
The calories shake out to 513 per person. This includes Bolthouse Ceasar dressing which is low in calories.
Because of ALS Tom is incapable of peeling shrimp. We don’t let that prevent him from having it. I peel it for him and try to time it so we are eating together.
Do unto others as you would have done unto yourself. It is a way of thinking that has carried through some challenging times and will continue to do so for all the days to come.
Until the next time!