Does Rice Kernel have a shrimp allergy or not? That is the question. He never did. And then there were signs of a contact allergy around the time he was a year-and-a-half old. And then it went away. He eats fish and other shellfish with no problems. Then, around Thanksgiving it seemed like something was going on again. We refrained from shrimp for a little bit and then, spying some beautiful tiger prawns, FHE said, “We won’t know until we try again.” Yes, we are the experimenting type.
This is a basic recipe for scampi that is more often served with pasta. Being spud lovers, we’ve tossed it with tri-colored new potatoes and some bell peppers and onions. A delicious mix that even Rice Kernel enjoyed. Sans allergy. This time.
New Potatoes with Shrimp Scampi
3/4 lb baby new potatoes
1 onion, sliced
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
- Rinse and scrub the potatoes well so that there any lingering dirt is removed and cut into quarters, cubes or rounds. Heat the 1-2 tablespoons of oil in a large skillet over medium high heat. Add the potatoes and cook for about 3 minutes uncovered, stirring well. Cover and cook for another 3-4 minutes, or until they begin to soften. Remove from heat.
- In the same large pan, add 1 tbsp olive oil over medium-low heat. Add onions and cook 3-4 minutes. Add the garlic. Saute for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.