There is a division in my family amongst my children. Three of them adore shrimp. I mean the Loooooove shrimp. The other two hate shrimp just as strongly. Because my husband and I also enjoy eating it, those sad dissidents have to eat plain pasta with Parmesan or pick out the offending seafood.
Actually, I am one of those terrible parents who doesn’t keep track of who likes what food. This is what I remember: My third son is the pickiest. My oldest son is the one who will suddenly say he does not like something he has eaten for years and then eat it again a month later. My fourth son is the one who gets the most frustrated that I don’t keep a running tally of everyone’s preferences. My second son will eat just about anything and everything. My daughter will try anything once. Beyond that, I cook what I want and everyone else has to just deal with it. I told the family long ago that I would not be a short order cook and that our home is not a diner with a menu.
I do aim to please the majority, though. White sauces are more popular than red sauces. Pasta is more popular than rice. Sweet wins over savory. Garlicky wins over spicy. I just refuse to leave the coconut off the top of a cake just because one or two might not like it. I refuse to always leave out the mushrooms because one or two might not like it. The same rule applies to shrimp. There is going to be some shrimp for dinner as long as it goes on sale at Winn Dixie.
- 2 pounds shrimp, peeled and deveined
- 1 8 oz cream cheese, cut into cubes
- ½ cup shredded Parmesan cheese
- 3 Tbsp olive oil
- 2 Tbsp minced garlic
- ½ tsp dill weed
- 1 tsp thyme
- 1 Tbsp parsley
- salt and pepper to taste
- Place shrimp in a large skillet with oil.
- Stir and cook on medium high until shrimp is starting to turn pink.
- Add garlic and continue cooking 2 more minutes.
- Stir in cream cheese and Parmesan with herbs.
- Continue stirring until cheese is melted.
- Season with salt and pepper
- Serve over cooked fettuccine, rice, potatoes or toast.