EFFORTPOST My mom's Shrimp Scampi

Hi rdrama!!! A few days ago I made this comment about my mom's shrimp scampi recipe and so I asked her if I could make it over this Christmas season to show you strags unfortunately she got me an extra pound of shrimp to feed the whole family so the proportions are a little skewed, but nevertheless I'll show my process here!!

Starting with the shrimp, I have three pounds of 31/40 count/pound raw shrimp. Cut open the bags, pour them into a pot and let cold water run over them while you do other stuff. The shrimp need to thaw, but if you leave them out in the open air they get pink and grow bacteria and shit

In the above picture is everything for the sauce itself—a half stick of butter, one and a half onions, two garlic cloves, two lemons, parsley, salt and pepper. I ended up needing to add an extra lemon and quarter stick of butter later on because the sauce reduced too much, but these proportions should be fine if you're not r-slurred like me

Start by turning the fire down low and chopping up the butter into slices so it melts easier. Put a few of the slices in just to grease the pot, and while those melt dice the onions. Put the onions in once done and stir periodically.

Now it's time to focus on the garlic. Garlic is really finicky because it's such an intense flavor, so dice it really finely. Additionally, we want the onions to be translucent before we add the garlic—I also tend to add the rest of the butter at this point just to ease its entry. This is all because if garlic burns it will frick your entire dish, so don't let it happen

Now that the garlic is added, time for the lemons! I like to zest into the sauce before squeezing, since it adds extra lemon taste and makes squeezing it easier. After that, chop them in half and squeeze them for every last drop. Don't let the seeds get in of course, they're very bitter.

This is about the time I realized I needed more juice and butter. The sauce should look pretty liquidy at this point and I just didn't have it right. Anyway, all that's left to do is add the parsley, salt, and pepper!

It's beautiful turn it off now so it doesn't burn while you do other things.

Anyway, now for the rice. I like to use a cup of rice for every pound of shrimp, meaning three cups of rice and six cups of water. Rinse the rice beforehand (local chinx pls bestow your wisdom, I seem to half butt this part every time and idk what I'm doing wrong). Then, put it into a pot with the six cups of water, bring it to a boil with the top on and then move it to a simmer burner for 22 minutes. We're not going to just be waiting that whole time though—did you forget about the shrimp??

The shrimp need to be peeled as such, and then cooked in the sauce until they turn pink.

By this time, the rice should certainly be done! Simply add it, stir and mix really well until it's all mixed and the rice has soaked all the sauce up. With that, you have shrimp scampi!

That's all for now

@Gruench @X !effortposters