Today I wanted to make dinner for my family and decided to make the Lemon Pepper Shrimp Scampi that we frequently make at home, which we adapted from a recent issue of Cooking Light. I had a lot of help but it turned out very yummy in the end. If you are wondering where the peppers are in the pictures, the "pepper" part is actually ground black pepper!
My mom helped me out by peeling and defrosting the shrimp while I cut up parsley and broccoli. I tried to chop it like they do on Food Network. I pressed some garlic and juiced a few lemons. I had the orzo cooking while I was juicing the lemons, so I overcooked it by a minute or so. (Luckily it still turned out good.) My mom helped by straining it. The pot was very heavy (to me at least), and since orzo is so small it can't be put through a regular strainer or it will just fall right through the holes!! She had to use the lid to hold in the orzo while draining the water.
To cook the broccoli, I needed to saute some garlic and olive oil in the pan. It heated up much faster than I expected and as I was pushing it around, it suddenly turned brown! It had to be redone and Ken decided at that point that we wouldn't be able to eat unless he took over entirely. I helped as much as I could. When the broccoli was done, I mixed it into the orzo along with the parsley.
The final product came out great, although I wish I was able to do more of it myself. Everyone seemed to really like it and it is a great light summer dish.