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RICH'S SEMPER FI SHRIMP SCAMPI
1-lb. fresh shrimp
melted butter or extra virgin olive oil
white cooking wine
salt
pepper
For the best flavor, de-vein and butterfly your shrimp along the back and
wash. This opens up the meat to better absorb the other flavors such as
garlic, salt, wine, etc. Fresh is always best. Fresh pressed garlic, fresh
pasta, fresh grated Parmesan cheese, lemon juice, etc. In a saute pan, melt
butter or olive oil, add garlic, salt, pepper and some white cooking wine.
Saute the shrimp just until they turn pink, do not over cook as they will be
rubbery. Add the parsley or capers for added flavor and presentation. Serve
over Linguini or your favorite pasta and top with grated Parmesan cheese and
a
squeeze of lemon. Serves 4
Note: Next to the Marine Corps, Rich's passion was cooking and his
favorite was always shrimp and seafood. Rich never used measurements; he
liked to do it "over the top" so just add more or less according to your
taste.
Carla Stumpf-Patton - California
In loving memory of
Sgt. Rich Stumpf, USMC
Dawn is born at midnight.
Carl Jung
RICH'S "DEVIL DOG" CRAB ALFREDO
Mix all ingredients (whipped cream, butter, crab meat, cheese, milk, salt,
pepper, old bay, carlic and saffron) in saucepan over low to medium heat,
stirring constantly to avoid overheating as bottom will scorch. After
heated, pour mixture over cooked fettuccine on each plate and garnish the
top with chopped parsley and slice of lemon. Serve with favorite garlic
bread, and after-dinner mints.
Note: This was Rich's signature dish he would make when we had
company; people were often surprised to see a young man and Marine, who
could actually cook. Rich inherited his love for cooking from his dear
mother Mary. ("Devil Dog" is a popular nickname that US Marines often call
one another.)
Carla Stumpf-Patton - California
In loving memory of
Sgt. Rich Stumpf, USMC
A bird does not sing because it has an answer. It sings because it has a
song.
Chinese Proverb
MOUTH-WATERING MAIN DISHES
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