{"id":6754,"date":"2018-11-05T18:25:15","date_gmt":"2018-11-05T18:25:15","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6754"},"modified":"2018-11-08T17:54:38","modified_gmt":"2018-11-08T17:54:38","slug":"the-neverending-shrimp","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/05\/the-neverending-shrimp\/","title":{"rendered":"The Neverending Shrimp"},"content":{"rendered":"

I guess there could be worse things in life than having too much shrimp.\u00a0 Like catastrophic flooding.\u00a0 Tornadoes.\u00a0 Horrific crimes.\u00a0 Well, this took a dark turn.\u00a0 The point is, I find myself with a ridiculous amount of poached shrimp that I need to find homes for.\u00a0 Quickly.\u00a0 And we’ve been eating shrimp cocktail for days.\u00a0 There has to be some sort of health benefit from ingesting that much horseradish.\u00a0 Right?\u00a0 Just lie to me.<\/p>\n

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I wrapped up that event last week.\u00a0 My hands were bruised from handling the pots I handled them so much.\u00a0 We skewered for hours.\u00a0 I sauced and smooshed and swiped and plated.\u00a0 And I am never doing that again.\u00a0 Moving on to my poached shrimp probs.\u00a0 That and the fact that I’ve barely left the bed in two days and I refuse to go to the grocery store so I have to use what I’ve got already.\u00a0 Luckily, I have quite the selection of ingredients.\u00a0 What I’m craving is garlicky butter things.\u00a0 I have a box of linguine.\u00a0 I found a boule of sourdough.<\/p>\n

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I just told Hubs what I’m making for dinner.\u00a0 He professed his undying love for me.\u00a0 It’s on.\u00a0 Garlicky, buttery, lemony shrimp linguine.\u00a0 Yes, I will use an entire pound of butter.\u00a0 No, I will not hate myself.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

My Garlic Butter Lemon Shrimp Linguine<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> whole bulb of garlic peeled<\/span><\/li>
  • 1<\/span> lb<\/span> poached shrimp<\/span> tails removed<\/span><\/li>
  • 1<\/span> lb<\/span> linguine<\/span><\/li>
  • 1<\/span> lb<\/span> butter<\/span><\/li>
  • 1 15<\/span> oz<\/span> can seafood stock<\/span><\/li>
  • 2<\/span> meyer lemons<\/span><\/li>
  • 1<\/span> cup<\/span> parsley leaves packed<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • Pepper<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Bring a pot of salted water to boil and cook the pasta until al dente.\u00a0 Cut and seed the lemons.\u00a0 Put the garlic and the parsley with the lemons in a food processor and pulse until chopped.\u00a0 Melt the butter in a saute pan over medium low heat and add the garlic, lemon, parsley combination and the seafood stock.\u00a0 Stir to combine.\u00a0 Drain the pasta and add to the sauce with the shrimp.\u00a0 Toss until the shrimp is just warmed, being careful not to over cook it.\u00a0 Serve with hot crusty bread and more butter.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      I guess there could be worse things in life than having too much shrimp.\u00a0 Like catastrophic flooding.\u00a0 Tornadoes.\u00a0 Horrific crimes.\u00a0 Well, this took a dark turn.\u00a0 The point is, I find myself with a ridiculous amount of poached shrimp that I need to find homes…<\/p>\n","protected":false},"author":1,"featured_media":6758,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181104_180034.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1KW","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6754"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6754"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6754\/revisions"}],"predecessor-version":[{"id":6808,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6754\/revisions\/6808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6758"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6754"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}