Aug 272013
 

This dish is a summer favorite…..its great for using fresh tomatoes and basil from the garden.

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3/4 pound angel hair pasta
1/4 cup olive oil
1 pound shrimp, peeled and deveined
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
1 cup diced tomatoes
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup chopped fresh basil
1/2 cup grated parmesan cheese

Cook angel hair pasta just until al dente.

Heat olive oil in a 12-inch heavy skillet and sauté shrimp, about 2 minutes on each side. With a slotted spoon, transfer shrimp to a large bowl and set aside. In the same skillet, add garlic, red pepper flakes, wine, salt and pepper and cook over high heat, about 1 minute. Add butter to the pan and stir until melted. Add the diced tomatoes, lemon zest, and lemon juice. Toss in angel hair pasta and shrimp and evenly coat with the butter sauce. Remove from heat and add chopped basil and sprinkle with Parmesan cheese.

Tip: Reserve about 1 cup of cooked pasta water and add it to the sauce to keep the pasta moist, if necessary.

Feb 072013
 

This is a great dish with a cajun flair!  If it’s too spicy for you, try cutting back on the cajun seasoning. This dish goes well with rice or grits.  I personnaly like it with grits…I’m thinking of using monterey jack cheese instead of cheddar in the grits next time. As you can probably tell, I love spicy food!

shrimp and andouille grits

4 cups water
1 cup grits
1 tablespoon oil
1/2 pound andouille sausage, cut into small pieces
1 tablespoon cajun seasoning
1/2 pound shrimp, peeled and deveined
1 tablespoon oil
1 onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 stalks celery, diced
2 cloves garlic, chopped
1/2 teaspoon thyme, chopped
1 tablespoon cajun seasoning
1 cup chicken broth
1 tomato, diced
salt and pepper to taste
1/4 cup heavy cream
3 green onions, sliced
1 handful parsley, chopped
2 tablespoon butter
1 cup cheddar, grated
salt and pepper to taste

Bring the water to a boil, stir in the grits, reduce the heat and simmer until tender.  (Using quick grits is fine with this method). Important tip:   You must salt them when cooking, not after cooking, to really get the flavor you want.

Meanwhile, heat the oil in a pan over medium-high heat. Add the sausage and sear, about 3 minutes and set aside. Toss the shrimp in the cajun seasoning, add the shrimp to the pan and cook, about 2-3 minutes and set aside.

Heat more oil in the pan, add the onions, peppers and celery and cook until tender, about 5-7 minutes. Add the garlic, thyme and cajun seasoning and cook until fragrant, about a minute. Add the broth and tomato and simmer to reduce a bit, about 5 minutes.

Add the sausage and shrimp back in to the pan, season with salt and pepper, mix in the cream, green onions and parsley and remove from heat.

Mix the butter and cheddar into the grits and remove from heat.

Serve the shrimp over the grits.

Adapted from Closet Cooking

Jan 222013
 

Spicy Shrimp

2 pounds large shrimp, peeled and deveined
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
3 tablespoons low-sodium soy sauce
3 tablespoons red curry paste
3 tablespoons brown sugar
1 tablespoon chili oil or vegetable oil
1 1/2 cups julienne-cut red bell pepper
1/2 cup thinly sliced green onions
1 cup bok choy
1 cup fresh bean sprouts (about 2 ounces)
1/2 cup shredded carrots
8 ounces cooked spaghetti or 6 cups udon noodles (thick, round fresh Japanese wheat noodles)
Cooking spray

Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.

Combine remaining 1/3 cup marinade, bell pepper, and next 5 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.

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Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Serve warm or chilled.