Lundi: Recipes

Eighty percent of the world’s population lives near – basically within driving distance of – a major body of water such as an ocean, lake or river.  We can reasonably surmise, then, that only slightly less of the people on Earth are eating seafood and/or freshwater fish regularly.  That is certainly the case here in Alaska, which has a longer coastline than the contiguous U.S. and Hawai’i combined. 

With that in mind, I’m offering a recipe for fish today.  This one is from one of my favorite local restaurants, The Double Musky.  Not only is this eclectic and fun restaurant just a scenic drive away from where I live, it also offers Cajun and Creole cuisine from the heart of my father’s family home: southeastern Louisiana.  Here then, from the Double Musky cookbook by owners Bob and Deanna Persons, Cajun Scampi:

½ cup garlic butter (made by combining butter with granulated garlic, as you would to make garlic bread)

½ cup white wine

¼ cup sherry

2 tsps hot pepper sauce

2 tsps lemon juice

2 tbsps granulated garlic

4 cloves garlic, crushed

½ cup sliced mushrooms

½ cup white onions, diced

½ cup green onions whites & greens, sliced

2 tbsps sliced black olives

½ cup tomatoes, diced

1 pound medium shrimp, peeled and deveined

4 cups cooked white rice

Salt & pepper to taste

Melt the garlic butter in a large skillet over medium high heat.  Add all other sauce ingredients in the order above (excluding shrimp and rice).  Cook until the white onions clarify.

Add the shrimp and turn the heat to high.  Cover and cook for about two minutes or until the shrimp are opaque.

Serve over hot, fluffy rice.  Makes about 4 servings.  Thanks Bob and Deanna. Bon appetite ~

Header: Dining room at the Double Musky via That Food Guy (read his review here)