Hi again, It's been a couple of months since my last post, but things have been quite hectic with work and the holidays. I pray everyone had a Blessed Christmas and a very Happy New Year!
This is a quick and delicious recipe that can be thrown together in no time.
I'll often add some blanched broccoli, sweet onion or roasted red peppers to this when I wish to incorporate another veg.
Adding more veg. increases the number of servings so remember to cook more pasta to compensate. ( I always make a little extra pasta anyway).
Garlic Shrimp w-Sundried Tomatoes
Serves 4-5 * 9 oz. fresh linguine or vermicelli pasta
* 4 Tablespoons unsalted butter, cubed
* 1/4 cup extra virgin olive oil
* 1/2 pound sliced fresh mushrooms
* 3 large cloves garlic, minced or pressed
* 1/2 teaspoon crushed red pepper flakes (optional)
* 1 pound uncooked medium shrimp, peeled and deveined
* 6 oz. sun-dried tomatoes, thinly chopped
* 1 package ( 2.25 oz) slivered almonds, toasted
* 1/2 cup minced, fresh flat-leaf parsley
* 1/4 cup dry white wine or chicken broth (if using broth, add 2 teaspoons lemon juice)
* pinch of salt (to taste)
* fresh ground black pepper (12 turns)
* 1/2 cup grated Asiago (or Parmesano reggiano) cheese
Cook pasta (al dente').
Meanwhile, in a large skillet, melt butter with olive oil, add mushrooms & saute' for 2 minutes.
Add garlic & red pepper flakes (if using); cook 1 minute longer.
Add shrimp; cook and stir for 4-7 minutes or until shrimp turn pink.
Stir in the tomatoes, almonds, parsley, wine (or broth & lemon juice), salt and pepper; cook for 3-5 minutes or until heated through.
Quickly stir in fontinella cheese a little at a time until evenly distributed.
Drain pasta and place in a serving bowl; top with shrimp mixture.
Serve with Asiago cheese as garnish, or sprinkle on top before serving.
Shrimp Creole
This is an old favorite. Twenty years ago my Mother published this recipe in a club cookbook, renewing it's popularity among family and friends. I'm always inspired to make this when the weather begins to cool down a bit.
This is my updated version:
2 tablespoons olive oil
1 1/2 cups chopped celery
3/4 cup chopped onion
3 large cloves garlic, minced (or pressed)
1 1/2 cups diced green pepper
1 pint (about 2 cups) stewed tomatoes
1, 8 oz. can tomato sauce
1/3 cup good dry white wine
1 tablespoon chili powder
1 tablespoon Worcestershire sauce1 large or 2 small bay leaves
1/2 teaspoon kosher salt
1 tablespoon sugar
Tabasco sauce (a few good shakes)
1 teaspoon crushed red pepper flakes (to your taste)
1 lb. cleaned shrimp (small or medium)
In a large pot, saute celery onion and garlic in oil.
Add all remaining ingredients except shrimp.
Simmer, (uncovered) for 45 minutes.If the sauce seems a little thin: thicken it with a slurry of cornstarch and a little more wine.
Add shrimp and cook for another three to five minutes, until shrimp is no longer pink - Do not step away from the pot at this point, as the shrimp will cook fast and tend to get tough when overcooked.Serve on a bed of rice.
* I like to serve this with sweet corn muffins with jalapenos.
For a special occasion have pecan pie for dessert with a cup of coffee brewed with chicory.
Grilled BBQ Shrimp
Preparation: 20-30 minutes
This recipe is a keeper from Chef Bobby Flay and can be scaled down for small gatherings.
1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, dividedWooden skewers
Optional: Liquid Smoke
Ahead of time: Soak wooden skewers in water for about 25 minutes
Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
(add a little liquid smoke too, if desired)
Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
Heat your grill to high.
Skewer 1/2 the shrimp and place on a grill pan (or outdoor grill) to cook until just cooked through, 3 to 4 minutes. Transfer to a large platter. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
sprinkle/toss with green onions.
