Well, I spent the weekend in the kitchen again… I promised myself that I’d get my junk room cleaned out, but that didn’t happen. The way I look at it, that junk room will still be here next weekend when I promise myself again to clean it out…and then not do it again! I’m really only hurting myself, because I plan to make that room into a temporary pantry, but for some reason, I open the door, look at the mess, and then close the door and walk away.
Is it procrastination? I think it’s more like avoidance.
Can someone please tell me where all of that stuff comes from?
And why on earth did I think that I had to save it?
That’s okay. I’ll clean it next weekend… I promise me.
When I’m in the kitchen, all thoughts of that junk room go away. Any guilt goes out the door when I’m chopping, sautéing, and baking…
Until, of course, I open a cabinet and everything comes falling out all over me! That’s when I realize how badly I need that pantry… Okay, next weekend. I’ll clean it next weekend…. and then next weekend comes, and I open the door, look at the junk, and then close the door again…
It’s a vicious cycle.
It really is.
Normally I’d be embarrassed to even tell you about that room, but I think there’s more people than not who have that same room that I do. And I bet you avoid cleaning it just as much as I do! But let’s not talk about that darn room anymore. I’ll get to it…when I get to it.
In the meantime, I want to talk about this cajun shrimp scampi that I made today. Quickly simmered in a buttery garlic sauce, the shrimp takes no time to cook, and soaks up all of the amazing cajun, garlic, and lemon flavors! You can serve it as scampi is normally served…with pasta or rice, but today, I chose to let the shrimp stand alone. You know why? Because it can. It really doesn’t need anything else to partner with… but I did break up a little bread, and that was only to sop up the buttery goodness that was left in the pan! To me, a perfectly satisfying meal!
Life is good. It’s a “Weekends are too short to spend locked up in a room cleaning…don’t you agree?” kind of good.
- 2 pounds raw shrimp, cleaned and deveined
- 1½ sticks butter
- 3 tbsp dry white wine
- Juice of one lemon
- 2 tbsp cajun seasoning
- ½ tsp crushed red pepper
- ¼ tsp black pepper
- ¼ tsp salt
- 5 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- Crusty bread
- Lemon slices
- Melt the butter in a large sauté pan, and add the wine, lemon juice, cajun seasoning, crushed red pepper, black pepper, and salt. Bring to a low simmer. Add the shrimp, just enough to fill the pan with one layer, and cook for about a minute or two on one side, flip, and cook for another minute or so on the other side, until the shrimp are pink and fully cooked. Don't over cook them. It only takes about three minutes for them to cook fully! Remove the shrimp to a bowl, and repeat with the rest of the shrimp until all of the shrimp has been cooked.
- Add the garlic and parsley to the pan, and sauté for about a minute or two. Remove from heat, and add the shrimp back to the butter sauce in the pan.
- Serve on a tray with crusty bread and lemon slices.