The Garlic Lover's Cookbook

I believe this book was purchased from a used book store because my boyfriend was going to be hosting a garlic party, and we wanted some clever ideas.  It was compiled from entries into competition at the Gilroy Garlic Festival.  What's that?  Never heard of the Gilroy Garlic Festival?

"...the only town in America where you can marinate a steak just by hanging it out on the clothesline." -- Will Rogers

Gilroy, California's claim to fame is being the "Garlic Capital of the World", although if you look on Wikipedia you can see that they also do well with mushrooms and wine.  Annually since 1979 they have thrown the Gilroy Garlic Festival, one of the largest food festivals in the country.  I think it must have been that first festival that was documented in Les Blank's wonderful "Garlic Is As Good As Ten Mothers".  (Well worth searching out. How many films do you know that have Alice Waters and Werner Herzog in them? But I digress....)

I'm torn between giving you the recipe for Limas and Sausage Italiano, Sherried Oxtails or Succulent Sautéed Shrimp.  I think the shrimp wins.  It's shortest to type and the quickest and easiest to make.

Succulent Sautéed Shrimp

Shrimp vary in flavor, depending on the area and how fresh they are when served. Garlic is a very good seasoning to use with shrimp whether they are highly flavorful or bland.

1 lb. raw shrimp

1/4 cup butter

2 tbsp. lemon juice

1 tsp. parsley flakes

1 tsp. chives

3/4 tsp. seasoned salt

1/2 tsp. garlic powder

1/2 tsp. dry mustard

1/2 tsp. tarragon leaves

1/8 tsp. cayenne or red pepper

Shell and devein shrimp. Melt butter in chafing dish or skillet; add lemon juice and seasonings. Sauté shrimp in hot herb butter over medium heat 8 minutes or until pink, turning once. Serve hot, preferably on a bed of rice. Makes 2 or 3 servings.

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Delicious!  And if you have a bag of shrimp in your freezer, you can have dinner from scratch in the time it takes to make the rice.  I have been known to fake it with pre-cooked shrimp, and while fresh herbs may taste best, those in your cupboard are fine (and are also what the recipe measurements are for).  I've also been known to double the butter and seasonings, as it is nice with the rice.

The Garlic Lover's Cookbook on Amazon