Sunday, October 7, 2018

Dining in the Dinner Club Mysteries

By J.J. Tanner of the Dinner Club Mysteries by Linda Wiken

It dawned on me that other day, that here I appear in a series of books about a Dinner Club, the Culinary Capers to be exact, and although I’ve talked about the great real cookbooks we use and how you can find them in any bookstore, I’ve yet to talk about recipes.

As you may know, our monthly dinners are built around one cookbook, chosen by the host who then gets to decide on the main dish. Each of us then selects a side dish, or dessert, to bring. It’s such fun, especially for someone like me who is graduating from looking at the pictures to actually trying to imitate them.

So, I decided this is it – the month to share a recipe. It’s from the latest book, Marinating in Murder. In fact, you’ll find it included at the back of the book.

I hope you’re a seafood lover because this is one of the tastiest Shrimp Scampi dishes I’ve made…and it’s easy to prepare. It’s also one of the gorgeous Ty Devine’s favorites!


1 lb. large uncooked shrimp, peeled and deveined
¼ tsp. red pepper flakes
4 garlic cloves: 2 grated, 2 thinly sliced
2 tsp. chopped fresh basil
2 tsp. chopped fresh parsley
1 green onion, thinly sliced
 1 tbsp. fresh lemon juice
¼ c. white wine
¼ c. butter
pinch of Kosher sale
3 tbsp. olive oil, divided
Asiago or Parmesan cheese

1.        In a medium bowl, whisk 1 tbsp. olive oil, grated garlic, and salt. Add prepared shrimp, tossing it thoroughly to coat. Chill, uncovered, for 30-60 minutes.
2.       Heat remaining olive oil in a large skillet over medium and cook the shrimp, about 1 minute per side, until pink but slightly underdone. Use a slotted spoon and transfer to a plate.
3.       To the remaining oil, add sliced garlic and red pepper, stirring for about 1 minute. Add wine and lemon juice, cooking for about 2 minutes. Add butter and cook until sauce thickens and butter is melted.
4.       Add shrimp and any juices to the skillet and toss for about 2 minutes, until shrimp are fully cooked.
5.       Transfer to a plate, top with basil, green onions, and parsley. Grate fresh cheese overtop.
6.       Serve with rice or pasta and your favorite veggies. 


  Book #3, MARINATING IN MURDER is available at your favorite bookseller or online!

 Book #2 in the Dinner Club Mysteries 

The first book in the Dinner Club Mystery series is available at the bookstore of your choice, and on-line; also as an e-book.

Writing as Erika Chase:

Look for A KILLER READ,  (#2 on the Barnes and Noble Mystery Bestseller List and an Agatha Award nominee for Best First Mystery),  READ AND BURIED, COVER STORY, BOOK FAIR AND FOUL, and LAW AND AUTHOR on-line or at your favorite bookstore.


Visit Erika at 
Love to hear from you on my Facebook author page
on Twitter  @erika_chase. 

Visit Linda at
at my Facebook author page and
on Twitter  @LWiken 


1 comment:

  1. I adore shrimp! Thank you for sharing the recipe. A dinner club must be so much fun!