First, I want to share this picture:
And then share this tidbit:
The fact that I made it out of this situation alive, is amazing.
Ok, I might be a little over-dramatic here, but not by much.
I have NEVER cooked a meal that required a pot or pan on every stove burner available ~ and it was an absolutely frightening experience. I was completely out of my element. By the time Dan got home from work I was a mess, and I probably won't do this again... anytime soon, anyway.
So here goes, out of the trusty Better Homes & Gardens cookbook:
Shrimp in Garlic Butter
1lb fresh or frozen medium shrimp in shells
2 Tbls butter or margarine
3 cloves garlic, minced
2 Tbls snipped fresh parsley
1 Tbl dry sherry*
1. Thaw shrimp, if frozen. Peel and de-vein shrimp.** Rinse shrimp; pat dry with paper towels.
2. In a large skillet heat butter or margarine over medium-high heat. Add shrimp and garlic. Cook, stirring frequently, for 1 to 3 minutes or till shrimp turn pink. Stir in parsley and sherry.
*I don't really know what sherry is (a cooking wine?), but I didn't have any - so I improvised (woah) and used a few splashes of white wine vinegar... turned out pretty darn yummy!
**There is no sane reason, that I know of, to buy shrimp that has shells and veins. For goodness sakes, let someone else do this for you!!!!
The meal was yummy. I made the Fettuccine Alfredo that I tried a few weeks ago, and some steamed broccoli & cauliflower - but like I said, I was in way over my head. Four pots and pans, and three kids to maintain was a little much. Plus, I never time things right - the shrimp was done far too early, and I always start veggies too late. But when I mixed the shrimp in with the noodles, it warmed them up nicely.
The other thing I'd do differently was to cut the tails off before I cooked the shrimp - for no other reason than it was just more work to do when I had hungry children crying for dinner. The girls absolutely loved the shrimp! It hardly had time to settle on the high chair before they gobbled it up!