I’ve been a baaaad blogger lately, I know. Life happens, though! I also went through a bit of a recipe rut, but I’m happy to say I think I’m back on track.
It’s that time of year in NC when the shrimp are running BIG. I got some amazing jumbo shrimp from our trusty CJ’s Shrimp and after making Shrimp and Grits the night before, I wanted to do something a little lighter with the remaining shrimp. Shrimp Scampi it was. I had almost all of the ingredients already on hand, so a no brainer.
This was an adaptation of a recipe I found here. My husband and I have always enjoyed the Americanized version of this dish (you know, with the opaque sauce and peas and carrots from the local Chinese takeout joint?), but our minds were BLOWN when we ordered this at an incredible Asian restaurant in Chicago. We had never seen this dish with a brown sauce before so I scoured the internet to find a more authentic Cantonese recipe and this one delivered. I couldn’t resist the peas, though.
* Updated 12/16/16 with new pictures (finally!)*
Cook and Kick It 