83
                                                                                                                       


POS - FFOS
Memorial Cookbook


Remembering
Those Who Have Died
by Suicide

 

84

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RICH'S SEMPER FI SHRIMP SCAMPI

fresh garlic
fresh parsley - optional
capers - optional
fresh grated Parmesan cheese
fresh lemon

 

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


 

pepper
old bay season
garlic salt
pinch saffron (optional)
(16-oz.) box cooked fettuccine
parsley, lemon slices for garnish
1 pt. heavy whipping cream
1 stick butter
2 cans lump crab meat
1/2 c. grated parmesan cheese
1/2 c. milk if mixture is too thick
salt




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

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