SHRIMP SCAMPI

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Nobody expects a meal like this on a camping trip, but if you have a cooler to keep the shrimp fresh, it is very simple to make this very special treat. Of course, cooking this meal at home is also a special treat. Timing is required to have the rice and shrimp cooked at the same time. This comes only with practice.

INGREDIENTS (for 4 people):

[] 1 to 1-1/2 Pounds Medium or Large Shrimp.
[] Garlic cloves (as many as required for your taste).
[] 2 Teaspoons dried parsley.
[] 1 Teaspoon. Oregano.
[] 1 Teaspoon Onion Powder.
[] ½ pound Butter or Margarine.
[] 1 small box of REAL Basmati rice (not the TEXAS stuff) – see note.
[] Loaf of French or Italian bread.

PREPARATION:

[] Wrap the bread in aluminum foil and place it next to the fire to warm it up. You may cut it in half lengthwise,
     and toast it after it has warmed a bit.
[] Clean and de-vein the shrimp, washing carefully in COLD water.
[] Heat a pot of water to a rolling boil, THEN add the rice, stirring gently every minute.
[] Saute diced garlic cloves, oregano, parsley and onion in a frying pan over medium heat, until onion powder
    just begins to turn brown.
[] Turn up the heat, add the shrimp, more butter or margarine.

You want to make enough garlic sauce for the bread.

[] Fry the shrimp, stirring constantly.
[] Drain the rice pot when rice is cooked.
[] Serve over the rice, with warm Italian bread covered with the hot garlic butter.

NOTE : Basmati rice is a type of brown rice grown only in a small region of India. It has an intriguing almond-nut flavor that is for lack of a better term "woodsy" and unique. The feeble attempts to duplicate it in this country (Texas Basmati), does not hold a candle to the real McCoy.

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