In Reply to: Recipe - Shrimp Scampi & Linguine - 15 min prep time posted by Ross-O on October 13, 2005 at 10:06:46:

For cooking shrimp, I prefer to shell them first, then to rinse them off and dry them with a paper towel. Then heat up a frying pan with olive oil and toss them in. Sprinkling them with garlic salt and stir-frying them until they are just barely cooked gets them done in 2 to 3 minutes. They go well with rice and vegetables, or even on top of a salad of butter lettuce. Almost everything tastes good fried or stir fried in olive oil sprinkled with garlic salt, especially shrimp.

For cooking lobster, I like to cleave them in half and then wash out the guts under running water. Once they are cleaned, dropping them into boiling salted water gets them done in about 2 to 3 minutes as well. Serving them with melted butter together with rice and vegetables is a good meal.

With both of these meats, you need to be really careful not to over cook them. Even one or two minutes too much will turn them into dry white leather.

And that way you don’t slave in the kitchen too long. Put the rice on first, then the vegetables, since the shrimp or lobster will go fast. And then you can eat your feast, without waiting too long. And it will taste even better than restaurant food.

For the wine, either Japanese plum wine or a European Riesling goes good with either shrimp or lobster. Really expensive Japanese plum wine is made with real plums, tastes the best, and can only be found in authentic Japanese markets.

Japanese markets also sell fresh okra, which you can also stir fry, in a separate pan, similar to the shrimp, as your vegetable dish.