Hi everybody! How was your weekend? I had my hands full this couple of weeks. I was asked to substitute for a teacher who was on maternity leave. I enjoyed my short stint with Kindergarten 2 though 🙂 They are six-year-olds and can very much read CVC words (consonant-vowel-consonants i.e. sat, hat, etc.) They can also read simple sight words like the, and, these, etc. I just get amused when they start reading in chorus. Oh, well, I am so used to my three-four-year-old students who are all-over the place at times, that to see six-year olds just sitting and reading together is just a breath of fresh air 🙂
I still prefer my nursery kids though, who run around when they get the chance or follows what you say, for the most part 🙂 There’s something about being with little children that does something to me.
My Kindergarten 2 colleagues were very welcoming and helped me out a lot. A big thank you to Daphne and Racel. hugs! hugs!
Now on with the shrimps 🙂
My parents-in-law are also home for a vacation. That spells a lot of eating and cooking and running errands. This weekend, we did a lot of that. I had to whip up my version of shrimp scampi, minus the wine. I also added my favorite herb-basil instead of parsley. I like this herb especially the sweet italian basil kind. It’s so simple and fast to make. This is my take on Shrimp in Garlic Butter Sauce.
Here’s what you’ll need:
- medium-sized shrimps deveined ( about half a pound or half a kilo. I don’t really measure when I make these, hee! hee!)
- 3 cloves of garlic or more, chopped
- 2 tbsp of unsalted butter
- 2-3 tablespoons of olive oil
- sweet basil, chopped
- lemon (optional)
- salt and pepper to taste
- Melt butter and olive oil together in a skillet.
- Saute the garlic until it turns opaque, not golden brown.
- Turn the heat to medium to medium high then add in the shrimps. It should only take about two to three minutes to cook the shrimp. Season with salt and pepper.
- Add in the basil and the lemon (optional) a few seconds before turning off the heat.