I’d bought some lovely scampi from Poonam when I last went to the fish market. I wanted to keep it simple while making them. No chilli fry, malai curry, pasta etc. The idea was to make the scampi shine.
I reprised a dish from the early days of our marriage. The Mahesh Lunch Home inspired butter pepper garlic prawns.
20 years back we would have had this with two ladi pav each.
The grown up me made a salad to go with it.
Here are the recipes.
BPG Scampi:
Heat butter
Add finely chopped garlic
Add scampi
Sprinkle salt
Turn scampi over
Add crushed pepper
Toss around a bit.
You are done.
Salad:
Heat olive oil
Add chopped broccoli
Sear. Set aside.
Add a bit more of olive oil.
Add mushroom. Cook on high heat.
Add capsicum. Add broccoli back. Salt.
For dressing. Vinegar. Balsamic Blanca. You can use regular red balsamic or any other salad dressing.
#finelychoppedkitchen
