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Oui Oui, French Bread & Shrimp Scampi

Jake’s dad makes a lot of really scrumptious seafood dishes. One of those dishes is his famous shrimp scampi that I have only heard whispers about, but had not actually witnessed or tried myself. Last night put an end to all those rumors! Jake’s parents came over and not only made that famous shrimp scampi for us, but also taught us how to make it. Warning: I’m not at liberty to divulge all the details, but I will talk about some of its ingredients and leave you drooling with some photos. In honor of the shrimp scampi, I also put my new stand mixer to use again and made a fresh loaf of french bread.

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The surprising and not-so-surprising thing about the shrimp scampi recipe is that it is very simple – not a lot of ingredients. It is primarily comprised of clam juice, butter, clams, and garlic. Seasonings and other flavorings seem like they could be up to you. You could even add a little at a time, taste test, adjust, and repeat until you’re happy with the flavors. In my opinion, any of the following could add some nice flavors: salt, pepper, scallions, shallots, basil, parsley, red pepper flakes, a squirt of lemon, or splash of white wine or white cooking wine. You’ll obviously need shrimp to make it shrimp scampi, but you can feel free to add whatever other seafood you like. In this case, we had shrimp, scallops, and lobster – the trifecta. A flaky white fish or muscles would also complement this dish well.

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Lobster is prepped and ready to add into the sauce
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Sauce being cooked on the stove

We enjoyed the sauce with some linguini. I almost offered to make fresh pasta with my new stand mixer pasta attachments. But since I’m still a novice at that, I didn’t want to mess up the dish or the cooking lesson. Next time, it will definitely be worth a try.

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Whenever you have a pasta dish in front of you, it is a requirement that you have some bread to sop up that extra sauce. So, here comes the french bread. As usual, I used handy dandy Pinterest to find an easy recipe. (Here’s the link to the recipe.) The actual work to make the bread isn’t difficult, but I had no idea how time consuming the entire process is. If I ever make bread again, I would not make a single loaf. If I’m going to spend an entire day waiting for the dough to rise, I would probably make a few loaves.

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In this recipe (and I think most bread recipes like this), you need to let the dough rise for an hour, then punch it down, let it rise for another 30 min, then shape the loaf, and let it rise for another 30-60 minutes. I chose to brush the loaf with an egg white wash before baking. However, it seemed a bit dry, so I decided to additionally brush it with butter and some dried rosemary near the end of the baking time and after it was done and out of the oven. Wow, the aroma from the butter and rosemary was SO good. Also, about halfway through the baking, the bottom of the bread was browning a lot faster than the rest. Since the bread was firm enough at that time, I put it on a baking rack, which sat on top of the baking sheet.

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The bread had a nice flavor, but it was a bit dense. I had to do a little research afterward to see what it would take to get a fluffier inside. I suspect I didn’t knead the dough for long enough. Also, I might experiment with the different flours that I use. Also, the “jelly roll” method that was used to make the loaf left noticeable spirals inside when slicing the bread. I wonder if I just need to either roll it tighter or maybe next time I’ll just shape the loaf without flattening first and rolling.

To finish it off, Jake’s mom had brought cupcakes for us to enjoy for dessert. We were already so full from the pasta that having an individual-sized dessert hit the spot.

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All in all, it was a great dish to mark the end of summer. Even Whiskey and Brody (our pups) wanted to try some. I can’t wait to try the recipe and hopefully perfect it!

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Sincerely
Fu’d

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