Every week my friends Bob and Courtney (and Oliver), Jessica, and the Carsons (Melissa and Mike) and I alternate making dinner for everyone else on Tuesday.
Tonight was my night, and the return of shrimp alfredo.
To begin, three pounds of raw shrimp.
It took me over an hour to peel all of them and slip off the tails.
I could have bought them already cooked, but they would have shriveled up at the next step, which was soaking them in garlic-infused olive oil and grilling them on the Foreman one spatula’s worth at a time.
Then, the sauce.
Heavy whipping cream as the base, followed by four bags of Kraft Italian Blend cheese, and butter, and some cream cheese, and some lemon pepper seasoning, and many spoonfuls of minced garlic, and two little bags of crumbled real bacon.
Stir it a lot so it doesn’t burn on the bottom, and stir it fast so the cheese melts quickly.
Served it all on top of vermicelli with broccoli and mushrooms (which I sautéed in the same garlic-infused olive oil I soaked the shrimp in) as additional toppings, with cheesy garlic bread on the side.
And for dessert, Melissa brought cupcakes from Gigi’s.
Mine had lemon frosting on top.