Happy National Shrimp Scampi Day! (4/29)

Look man, I’m an adventurous eater. I really am! And I’m not talking about, “Hey, I ate sashimi yesterday!” Among my edible adventures, I’ve ingested chiterlings, ox tails, raw sea urchin, haggis, pickled pigs feet, cow tongue tacos, and even menudo soup.  Do you know what menudo soup is?  Hint: It’s not made from a bunch of 1980’s adolescent singers.  It’s a Mexican soup made from tripe.  The version that I had, was made from cow’s bladder, and do you know what it tasted like? Well, just imagine what a soup that’s primary ingredient was marinated in pee for its entire existence might taste like.

All that blah, blah is to clarify that I’m not one to avoid new things. If I’ve never had it before, that usually mean that I’m going to at least take a bite, dammit! If I’ve never seen that restaurant before, it wins over the one that I know well, even if that restaurant looks like a complete dump with a screened door attached to the front (incidentally, a screened door is a definite sign of awesome barbecue).

Now, here we come back to National Shrimp Scampi Day. I have loved shrimp since my very first bite, in fact, I’ve think on several occasions I have committed genocide on entire colonies of shrimp. Every time I’ve made shrimp at home, though, I’ve always just boiled them or steamed them.  I think once I cooked them in rice, but that didn’t turn out so well.  Today, on National Shrimp Scampi Day, it was the first time that I took some raw shrimp and did anything with them other than poor some old bay on them and stick them in a pot of water.

In hindsight, my lack of variety was really lame.  Shrimp scampi is so easy to make, and makes shrimp taste completely more awesome than how I’ve been making them prior.  Here I’ve been adding some dumpy old canned “rub” to my shrimp, and the whole time I could have been simply adding a bit of garlic, white wine, salt & pepper, butter, green onion, and cooking it all in a non-stick pan instead of a pot of water?  Well… let’s just say this is my new way of cooking shrimp.

Real quick, before I close, I always thought that the name shrimp scampi was derived from the word “scamp,” so my assumption was simply that it was shrimp that tasted delicious even though it was very… mischievous? Understandably, that doesn’t make sense, but that’s what I thought. Ok, maybe that’s a bit of a stretch, I’ve just never ordered it when I saw it on the menu before, and no one had ever made it for me, so I’m a little bitter that I’m just now discovering it.

See you Monday for National Oatmeal Cookie Day (meh…).


About Jim Clark

"If it was worth doing, then it is worth writing!" -- Jim Clark -- Someone else probably said that before, and I'm sure that each semester she starts her Creative Writing 101 class by writing it on the board, but I never took that lady's class so I am taking her quote! I work in the world of advertising, but I write for a living. Here in the second decade of the '00s, we find ourselves in a culture where virtually everyone writes for a living. With all the clicking and clacking on Facebook, Twitter, emails and texts, our lives are more than ever intertwined with writing. At the same time, it's also become increasingly more important to shorten our thoughts down to as few characters as possible. So, now, more than ever, I think it's also important to hold a place in our lives for expanding and honing our thoughts through writing. This is my place for that.
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4 Responses to Happy National Shrimp Scampi Day! (4/29)

  1. I’m with you…how can we live north of the Arctic Circle and not try whale, caribou, frozen seagrass? When it comes to shrimp…Alaskan shrimp is THE best! Scampi, raw, any way…

    • Jim Clark says:

      No doubt!!! …I’ve not yet actually tried that stuff, but I imagne I would if I were in a village that slaughtered whales, a town that netted seagrass, or were I in the Sarah Palin household. Yeah, I would certainly dine with the locals.

  2. terry1954 says:

    you can come to my home and cook anytime!!!

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