Here is another of my favorite recipes that works well for Lent – Simple Shrimp Scampi. I originally found this in Cook’s Illustrated magazine years ago. It makes a very elegant dinner for guests, though I would not serve it on Ash Wednesday or Good Friday, since it is not a very penitential meal. I would suggest you follow the recipe exactly.
Simple Shrimp Scampi – Serves 4
1/4 Cup Olive Oil
4 cloves garlic, minced
2 lbs large shrimp (21-25 count per pound) peeled, deveined and rinsed (I use quality frozen shrimp, defrosted)
1/4 cup fresh minced parsley
2 Tbsp lemon juice
Cayenne Pepper (used very sparingly – I pretty much wave it over the shrimp)
Heat oil & garlic in 10″ skillet over medium heat until garlic begins to sizzle. Reduce heat to medium-low and cook until fragrant and pale gold, about 2 minutes. Add shrimp, increase heat to medium and cook stirring occasionally until shrimp turns pink – about 7 minutes. Be careful not to overcook or they will become tough. Remove from heat, add parsley, lemon juice, salt to taste and cayenne pepper to taste. Serve immediately. The recipe recommended to just bring the skillet to the table, serve with rice or rice pilaf, and crusty bread that you can use to sop up the juices right from the pan. I like to serve it with a green salad that has fruit in it, asparagus or broccoli.
2016 Update: I still love this recipe but I usually now serve it with my go-to rice which is Brown Jasmine Rice. I use it for everything now, but use a different proportion than what is on the bag: 2 cups water to 1 cup rice, otherwise it seems crunchy to me, plus 1 T olive oil and some salt. Or, if I’m pressed for time, I serve it with angel hair pasta. The brown jasmine rice is just fantastic but a bit pricey. I just found that Trader Joe’s has their own for a good price but I haven’t tried it yet.