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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Thursday, March 11, 2010


I take for granted that others should know how to cook this most special dish, as it's simplicity leads me astray. It is sweet, succulent, and satisfying when cooked to perfection. The main thing to remember when cooking this dish is not to overcook it. It only takes 3 minutes at the most. Remember that, and use a light hand, and the end result will be worth your effort.

1 lb. shrimp, shelled and deveined
3 Tbsp. butter
2 cloves garlic, minced
splashes of white wine, whatever kind you have
salt and freshly ground pepper to taste

Melt butter in skillet, add shrimp and garlic, stir-fry for a couple of minutes then add a healthy splash of white wine. Cook just until shrimp curl up and turn pink. Remove immediately from heat. Serve with a crusty homemade (preferably) bread.

“When we got married in the early '50s, Judy was still very beautiful, ... She was only 5 foot tall — just a shrimp of a girl, really — but she had a very sensuous body and, up close, her skin was like porcelain, pure white. I was crazy about her. She had incredibly kissable lips.”-Sid Luft

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