Posts tagged: Blog

Prep 5 minutes, cook time 10 minutes (feeds 2)

Ingredients:

• 1 dozen shrimp, peeled and cleaned
• 3 tablespoons of unsalted butter
• ½ teaspoon of thyme
• ½ teaspoon of ground sage
• ½ teaspoon pinch salt
• ½ teaspoon of ground black pepper
• 1/3 cup of white cooking wine
• ¼ fresh lemon juice
• 1/3 cup of finely chopped shallots
• 3 minced garlic cloves
• 1 tablespoon of Parmesan cheese for garnish
• ½ teaspoon of fresh parsley for garnish

Instructions:

1. Wash and peel off shells and tails of wild caught shrimp, place in bowl and set aside.
2. In a large skillet or pan, heat up butter to medium heat.  Toss in shallots, garlic and shrimp.  Once golden brown on each side, add in the rest of the herbs, wine and lemon juice. Save parsley and parmesan for garnish when done cooking.
3. Turn down heat to simmer for about 5 minutes stirring occasionally with shrimp. Coat shrimp in sauce with spoon and let all the ingredients melt together, thickening into a savory sauce.
4. You can place shrimp aside and use the sauce with your favorite pasta.

Prep time 5 min, cook time for bread 6-8 minutes

Ingredients:

4 Tomatoes on the Vine, cut and cubed into small pieces

1 teaspoon of oregano

1 teaspoon of basil

1 teaspoon of garlic powder

1/3 cup of olive oil

1 teaspoon of balsamic vinegar

Salt and pepper to taste

Serve with baked bread slices:

One loaf of French bread sliced thin (sprinkle salt, pepper, oregano, basil, garlic powder and mozzarella cheese and bake for 6-8 minutes until golden.

Burrata wreath appetizer

Buy fresh burrata at a specialty Italian store deli and place in center of butter lettuce laid out like a wreath. Use toothpicks for cherry tomatoes and garlic stuffed olives and drizzle with balsamic (optional). 

Prep 20 minutes, cook time 8-10 min

Ingredients:

Cook 1 box tri color cooked pasta (let cool for 20 minutes in fridge)

While the pasta is cooling in the fridge, get a head start and mix the rest of the ingredients in a large bowl.

1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dijon mustard of dried mustard seed (preferred)
1 teaspoon of minced garlic
1 cup chopped green pepper or orange
1 cup chopped red pepper
1 cup small cubed Parmesan cheese
3/4 cup finely chopped red onion
Salt and pepper to taste
1/4 cup fresh chopped parsley

Mix in stainless steel bowl, served cold.