A couple of days ago, my friend, Rebecca T., texted me: “What are you doing this weekend? I wanna cook with you!” Great, I thought. An extra pair of hands in the kitchen. Awesome. Little did I know that what she really wanted was for me to COOK HER FOOD (and not chop shallots, which I had decided her contribution was going to be.) She’s lucky I don’t mind a good cry over my cutting boards.
I made us baked shrimp scampi along with a spinach, raspberry and cashew salad in a homemade dijon vinaigrette. The below picture displays the majority of the ingredients needed for the scampi: a stick of butter, the juice of one lemon and its zest, 4 cloves of garlic (minced), 1/4 cup of shallots (minced), 1/4 cup of parsley, an egg yolk, 2/3 cup of bread crumbs, salt, pepper, and crushed pepper flakes. Get it? Got it? Good.