This dish easily wins the award for one of the fastest, easiest and most delicious recipes out there. Total time – 45 minutes, which includes 10 minutes to peel and devein shrimp. I bet most people have all the ingredients in their cabinet, except the shrimp. :o)
Prep time: 10-15 minutes
Cook time: 30 minutes
1 lb. raw shrimp (20-25 count), peeled and deveined
¼ cup olive oil
¼ cup butter
½ onion or 1 shallot, finely diced
4-5 cloves garlic, minced
¼ teaspoon red pepper flakes, or to taste
2 14.5 ounce cans of Red Gold, Petite Diced Tomatoes
1 teaspoon fresh thyme
1 teaspoon fresh basil
Black pepper to taste
¼ cup chicken stock
¼ cup heavy cream
1 lb. capellini, cooked al dente, drained – reserve a few tablespoons of the cooked pasta water*
2 tablespoons fresh chopped parsley
Good quality Romano or Parmigiano-reggiano cheese, shaved or grated
In a large skillet over medium heat, melt the butter and oil. Add chopped onion (or shallot), garlic and red pepper flakes. Reduce heat to low and cook until onions are soft and transparent, about 10 minutes.
Add diced tomatoes, fresh thyme, basil, black pepper and chicken stock. Increase heat to medium low and continue cooking 20-30 minutes. Add raw shrimp, cook until shrimp turns pink, about 5 minutes. Add heavy cream and reserved pasta water, simmer 2-3 minutes.
Place cooked pasta in a large serving bowl, pour sauce over pasta and top with fresh chopped parsley and grated cheese.
*Make sure you GENEROUSLY salt the pasta water before cooking your pasta, about 2-3 tablespoons.
According to Wikipedia “November was the ninth month of the ancient Roman calendar. November retained its name (from the Latin novem meaning “nine”) when January and February were added to the Roman calendar. November is a month of spring in the Southern Hemisphere and autumn in the Northern Hemisphere”. But to me, November means, football games, family holiday gatherings, raking leaves, cooler temperatures, and comfort food.
Wasn’t that long ago that I discovered (I know what you are thinking) spaghetti squash. I REALLY don’t know why it took me so long either! Well, this recipe is sure to delight everyone in your family, its the perfect “comfort” food for this time of the year. And did I say, easy! What you will need:
1 Spaghetti Squash
1 lb. large (21-25 count) shrimp, peeled and deveined
1 teaspoon butter
1 teaspoon extra virgin olive oil
1 shallot, finely diced
1 clove garlic, minced
1 tablespoon Weber N’Orleans Cajun Seasoning
¼ cup white wine, one that you would also drink :o)
¼ cup chicken stock
⅓ cup heavy cream
1 tablespoon fresh parsley, if desired
1 tablespoon capers, rinsed
1 cup shredded mozzarella
2 tablespoons parmesan cheese
Preheat oven to 400°. Cut squash in half lengthwise, remove seeds. Place squash cut side down on a baking sheet. Roast in the oven for 20-25 minutes, or until tender. Remove from oven, cool and remove squash using a fork. You can use the skin as a vessel for the casserole, if desired.
In a large skillet, melt butter and oil over medium heat. Add chopped shallot, garlic and Cajun Seasoning. Cook until shallots are transparent, about 5-10 minutes. Add peeled shrimp and cook until slightly pink, about 2-3 minutes. Deglaze pan with white wine. Add chicken stock, heavy cream and capers. Remove from heat.
Place shredded squash in a casserole dish (or the reserved skins). Top squash with shallot/cream mixture, add fresh parsley, mozzarella and parmesan cheese. Bake 10-15 minutes, or until top is golden in color.
You will love that one! Now for the dessert…..
2 ½ cups flour
1 cup butter, cut into pieces
½ cup powdered sugar
¼ teaspoon salt
1 ½ cups Karo® Light corn Syrup
1 ½ cups sugar
3 tablespoons butter, melted
1 ½ teaspoon Spice Islands® Pure Vanilla Extract
1 teaspoon Spice Islands® Pumpkin Pie Spice
2 ½ cups coarsely chopped pecans
Preheat oven to 350°F. Mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs. Press firmly and evenly into a greased baking sheet (15 x 10 inches).
Bake crust 20 minutes, or until golden brown.
Beat eggs, corn syrup, sugar, butter, pumpkin pie spice, and vanilla in a large bowl until well blended. Stir in pecans.
Pour over hot crust, spread evenly.
Bake 25 minutes at 350°F until filling is firm around the edges and slightly firm in center. Cool completely on wire rack before serving.
This is one of my favorites sauces to make, so quick and easy and yet so incredibly flavorful! The history of this sauce is very interesting, one that most people are not aware of:
“LADIES OF THE EVENING:
Puttanesca sauce, most often employed for pasta, originated in Naples. It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil. It is an easy sauce, briefly cooked, and is very fragrant and spicy. Puttanesca translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. Puttana in turn arises from the Latin word putida which means stinking.
Now I’ll bet your wondering how this tasty dish became associated with such sordid content. As is often the case when sifting through culinary history, there are multiple explanations. The first interpretation is that the intense aroma, (harking back to the “stinking” Latin definition), would lure men from the street into the local house of ill repute. Thus, the Napolese harlots were characterized as the sirens of the culinary world. Three additional accounts all hinge on the fact that Puttanesca sauce is easy and quick to make. The first is that the prostitutes made it for themselves to keep the interruption of their business to a minimum. The second is that they made it for the men awaiting their turn at the brothel. And the final version is that it was a favorite of married women who wished to limit their time in the kitchen so that they may visit their paramour. ”
I prepared this recipe when I was fortunate to be compete (and win) Food Network’s “Ultimate Recipe Showdown”, hosted by Guy Fieri, a few years ago. However, my $25,000 winning recipe was Crawfish & Andouille Sausage Pizza. Instead of shrimp for this dish, I used lobster, but if you choose shrimp, add about 1 pound raw, peeled and deveined, shrimp in place of the raw lobster tail.
Yield:3 to 4 servings
1 tablespoon kosher salt
1 pound lobster tails (either warm water or cold water)
10 to 12 kalamata olives
2 tablespoons capers, rinsed under cold water
1/4 cup extra-virgin olive oil
2 small shallots, finely diced
5 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
2 (14.5-ounce) cans diced tomatoes, drained and rinsed
1/2 cup red Italian wine
2/3 cup chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon anchovy paste
1 pound Italian capellini pasta
1 tablespoon unsalted butter
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano
1 tablespoon freshly chopped Italian parsley leaves
Bring a large pot of water to a boil over medium heat and season the water with salt.
Cut the lobster tails lengthwise, remove the meat from the shells and chop into 1-inch pieces. Pit and chop kalamata olives and rinse the capers. Set aside.
Heat a large saute pan over medium-low heat. Add the olive oil and heat through. Add the shallots and cook until soft, about 3 to 4 minutes. Stir in the garlic and red pepper flakes and saute for an additional 30 seconds; do not brown the garlic. Add the tomatoes, wine, chicken stock, basil, parsley and anchovy paste. Simmer for 15 to 20 minutes.
Add the capellini to the boiling water. Cook about 5 minutes, or until al dente. Strain in a colander, do not rinse.
Stir the chopped lobster meat, capers, kalamata olives, butter, and pepper, to taste, to the tomato mixture. Cover the pan and simmer the sauce until the lobster meat is cooked, about 5 to 7 minutes. Place the cooked pasta in a large serving bowl, pour the sauce over the pasta and toss. Sprinkle with grated Parmigiano-Reggiano and the chopped parsley, if desired, and serve.
Friday evening I posted a picture of our dinner on Facebook. This post was followed by several requests for the recipe; here you go!
Prep time: 10 minutes
Cook time: 15 minutes
1 pound Italian Capellini
1 tablespoon kosher salt
1 cup good quality Extra Virgin Olive Oil
1 small shallot, finely chopped
4-6 cloves garlic, minced
Red pepper flakes, to taste
1 14.5-ounce can petite diced tomatoes, rinsed & drained
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
½ teaspoon fresh thyme, chopped
1 pound raw shrimp, peeled and deveined, preferably 25-30 count
Freshly shaved or grated Parmesan or Asiago Cheese
Bring a large stock pot of water to a rapid boil over high heat; add salt and capellini. Cook according to pasta directions, do not overcook pasta.
While pasta is cooking, add extra virgin olive oil to a large sauté pan over medium heat. When oil is hot, about 1-2 minutes, add chopped shallot, garlic and red pepper flakes (if desired). Sauté 2-3 minutes (do not let garlic turn brown), or until shallots are soft. Add drained tomatoes, fresh herbs and shrimp. Cook an additional 4-5 minutes, or until shrimp turns pink, remove from heat.
In a large pasta bowl, toss drained capellini with sauce, top with shaved cheese.
Love this warmer spring weather we are having here in Memphis. Last night was a perfect night to do a little outdoor grilling. However I was really in the mood for some Italian food. What goes great with any pasta dish???? SHRIMP
How to Grill Shrimp
1 pound large shrimp
2 tablespoons extra virgin olive oil
salt & pepper, to taste
30 6-inch skewers (soaked in water for 30 minutes prior to use)*
Peel and devein the shrimp. In a medium sized mixing bowl, combine shrimp, oil, salt and pepper. Insert skewer through entire body of shrimp (this prevents shrimp from curling up when cooked – see picture above). Preheat grill to high heat, spray grill with cooking spray. Place prepared shrimp on grill and cook 2 minutes on each side, or until shrimp is pink and opaque. Remove from grill, when cooled, remove skewer from shrimp. Place in bowl until needed.
Prepare Tomato Vodka Sauce according to directions. Add shrimp to sauce with the heavy cream. Toss with your favorite cooked pasta.
*Soak package of skewers in a large bowl of water with a small plate on top to hold down the skewers. Remove skewers and place in a zip lock bag in the freezer. Your skewers will be ready for use whenever you need them.
With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer. You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!! Enjoy….
12 jalapenos, cut in half lengthwise, seeds removed
1 lb. large shrimp (31-35 count)
8 oz. cream cheese, softened
8 oz. shredded sharp cheddar cheese
1 tsp. Cajun seasoning
1/2 tsp. Ancho Chili Powder
1 lb. bacon
2 dozen 6” wood skewers (soaked in water for 30 minutes)
Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed
In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.
Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.
One of the things my family misses about living on the east coast is a restaurant named “Jimmies”, also known as “Jimmies of 7 Rock”. Jimmies is known for their delicious and succulent “fried shrimp”, among many other “fried goodies”. The following recipe is as close to the original recipe and is one of my families favorites. I hope you enjoy it as well:
2 lbs. 21-25 count (size of shrimp) fresh shrimp, peeled and deveined, tails left in tact
1 1/2 cups “Hooters Wing Breading”, or All Purpose Flour with 1 teaspoon paprika
3 eggs, slightly beaten
1 1/2 cups Cracker Meal (not corn)
1/2 gallon canola oil
Tartar Sauce (recipe to follow)
Fresh lemon juice to taste
This process is known as a 3 stage breading process….one bowl for breading or flour, one bowl for egg mixture, one bowl for cracker meal, you use one hand for dry ingredients and one hand for wet ingredients. With wet hand place 4 shrimp in the breading bowl and cover the shrimp with using your dry hand….using that same “dry hand” place the shrimp into the egg mixture…using your “wet hand” cover the shrimp with the egg and place the shrimp into the cracker meal. Using your dry hand coat the shrimp and place on a platter. Repeat this process until all the shrimp has been breaded. Cover the shrimp and place in the refrigerator for at least 30 minutes (this will prevent the coating from falling off during the frying process).
Preheat an electric fryer (or use a large stockpot) until the oil has reached 350 degrees. Place 10-15 shrimp in the fryer and cook until golden brown (about 2-3 minutes). Drain on a wire rack and place in a preheated 200 degree oven to keep the shrimp hot while you cook the remaining shrimp.
If desired, squeeze the juice of one lemon over shrimp before serving.
1 cup mayonnaise
1/2 cup relish
2-3 tablespoons chopped jalapeños
3-4 drops hot sauce
Mix all the ingredient until well combined and chill until ready to serve.