I have baked more then normal this week. So some orange cookies and a loaf of zucchini bread are going in the freezer :)Yesterday a friend stopped by with some peaches. Early this morning I made a peach cobbler using 1/2 the recipe 4 cups of peaches instead of the usual size of 8 cups. This gives me 4 servings. I had one bowl early this morning and another after my shrimp scamp. I believe I have had all the food I need today!!!!
The cobbler was tasty and I did something different and added a handful of coconut and chopped pecans to the topping.
With the heat I do not feel like cooking and do not have much appetite. Going through old recipes I spotted a favorite that is so simple - Shrimp Scampi. I had everything on hand.
So once again I made a serving for one by just decreasing the ingredients less then 1/2 . Normal recipe is as follows.
Shrimp Scampi
Angel Hair Pasta - for me I cooked a handful of pasta
3 tbs butter
3 tbs olive oil
1/2 lb shrimp - I keep frozen shrimp in the freezer and used 6
1 clove garlic
1 fresh lemon
salt
Boil water and add pasta - cook for 5 -7 minutes
For the sauce - melt butter into into olive oil over medium heat. Add garlic and shrimp, salt to taste. When shrimp are done - squeeze juice of lemon over them , when pasta is done - drain
and toss with shrimp and sauce.
An abundance of basil in my garden and fresh spinach in frig - so before removing the sauce and shrimp from the stove - while the oil was warm - I tossed in a handful of fresh spinach and basil. They wilted immediately and it gave a little extra flavor and nutrition for One Woman.
On my next trip to the big city of Nashville I will stop by the bakery and buy some Tuscany bread. It is delicious and keeps so well in the freezer. It would have been perfect with my scampi,
