Rebellion Rethought

For years I cooked safe recipes. Tried and tested by loved ones, favorite magazines, and TV Chefs. I was so scared to put myself out there and stake my culinary claim that I had resigned myself to be boring. Naturally, and to my family's dismay, I rebelled by refusing to cook anything normal for a while. Like a rebellious teen, I snubbed accepted conventions, and sought out the shocking. Little did I realize how much of myself is reflected in my time spent in my kitchen. I was blind to the fact that I was denying my family and myself, the privilege of tradition and familiarity. I can't tell you what broke the cycle, because I have yet to discover that fact. The result of my culinary epiphany is here, staring at you from your computer or nifty phone. The recipes I share combined with the snippets of wisdom, or in some cases less wis and more dom, are a true reflection of my life, spiced just enough to make them worthy of passing on. Some are simple, some are bold, others are elegant while they all have an element of comfort and familiarity that can always be found in Aunt Barb's Kitchen.

Rebellious Shrimp Scampi
2 Tbsp olive oil
2 Tsp minced garlic
1/4 c butter
1/2 Lb uncooked deveined shrimp with shell
1 tsp fresh grated ginger
1/2 Box of linguine pasta

Boil salted water for pasta. Add pasta and cook according to box.
As pasta cooks, heat olive oil over med-high heat in frying pan. Add garlic and ginger sauté until lightly browned but be careful not to burn. (Reduce heat as needed)add shrimp And sauté until shrimp changes color completely. Add butter reduce heat to low and let simmer. Drain pasta. Remove the shrimp's dinner jackets and tails. Toss shrimp and pasta and remaining butter sauce in pan with pasta. Plate and serve.