It’s #FridgeFriday … the Gluten Free Edition Featuring Persian Lime Shrimp Scampi

#FridgeFriday Persian Lime Scampi

Hi everyone and welcome to my first #FridgeFriday post!

Now, I know what you’re either wondering what, exactly, is #FridgeFriday??? and/or you’re thinking “Great, he’s gone and done another another of those weird Twitter things.”  Thinkers: you are correct.  I have done another one of those crazy Twitter things.  Wonderers: allow me to explain.

My ridiculously crazily awesomely talented tweep, @sbsbea, has gotten all of us crazy food bloggers to take pictures of their refrigerators every Friday.  We are then instructed to write a post about the meal we made from the contents therein.  Since I love a challenge (and Mrs. WellDone hates wasting food), I couldn’t resist doing it.

However, my first foray did run into one little problem…Mrs. WellDone has both the camera and my iPhone, meaning that I am cameraless.  However, in the spirit of the challenge, I made a meal with only ingredients I had in my house including some frozen shrimp that needed to be eaten, some spinach that needed to be eaten, and some blueberries…that needed to be eaten.  A pic of my less than organized fridge will come later.  Promise.

All I can say is thank goodness for The Tasteful Olive‘s balsamic vinegar and Persian lime infused olive oil (of which they so tastefully gave me sample bottles) because even with less than ideal shrimp, spinach, and blueberries, I had a good meal.  (Well, the butter helped, too.)

Oh, and as near as I can tell, this meal was gluten free!  The one sticking point might be the balsamic, but that recipe is another post!

Persian Lime Scampi Recipe

This recipe grew out of a desire to turn some of the Persian lime olive oil into a savory dish.  I’ve got about 1/2 cup of the olive oil earmarked for pound cake, but that gives me plenty to cook with. I decided on scampi and was going to scampi a chicken thigh, but I couldn’t get them to thaw.  So, I settled from shrimp and I am glad I did.

You will need:

  • 4 tablespoons Persian lime (or other citrus) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flake
  • Salt
  • 8 ounce shrimp
  • Rice noodles
  • 2 ounces dry or semi-sweet white wine
  • 1 ounce butter

In a skillet over medium heat, add the olive oil, garlic, and red pepper flake.  Slowly let the oil get hot.  This will allow the garlic and chili flake time to add their flavors to the oil.

After about 3 minutes, start a saucepan of well-salted water boiling.  When it has come to a boil, add the shrimp.  After about 2-3 minutes for frozen shrimp or 60 seconds for fresh, the shrimp will start to turn pink.

When that happens, crank the heat up under the skillet to medium-high and put the shrimp into the skillet.  (If you want, you can leave 1 or 2 shrimp in the water to flavor the noodles.)  Stir the shrimp once and then put the rice noodles into the water.

After the rice noodles are in the water, add the white wine and a healthy pinch of salt and let the shrimp cook.  They should need about 1-2 minutes total cooking time in the skillet.  Put them on a plate.

Add the butter and let it melt.  Continue cooking until the sauce has thickened.

Serve by putting the rice noodles on a serving platter (with an optional splash of tamari for color and flavor), then the shrimp, and top with the olive oil/white wine/butter sauce.


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