Thursday, August 21, 2014

Shrimp Scampi

Russ asked for shrimp scampi for dinner last night.  Sounded good to me!  I added scallops to ours, and loosely followed this recipe from Tyler Florence.  I added lemon zest, more red pepper flakes, used coconut oil in stead of olive oil and added some fresh Parmesan cheese to it.  We both liked it, but agreed we'd like a more creamier sauce.  Not like an alfredo sauce, just a thicker sauce so it sticks to the linguine a bit.  I'll adjust that the next time I make this. 

Shrimp Scampi with linguini

Ingredients
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (I used chardonnay)
Juice of 1 lemon
1/4 cup finely chopped parsley leaves


Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

*I did not drizzle oil over it, I garnished it with parsley and parm cheese instead!



Thursday, August 7, 2014

Spicy Italian Crescent Ring

  • 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1/2 cup well drained roasted red bell peppers (from a jar)
  • 8 slices provolone cheese, halved
  • 1/2 lb deli ham
  • 1/3 lb deli sliced hot salami
  • 1/4 lb deli sliced capocollo
  • 1/2 cup well drained hot pepper rings (from a jar)
  1. Heat oven to 375°F.
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
  3. Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
  4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
  5. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Remove from oven; cool 5 to 10 minutes before cutting into serving slices.

NOTES

To drain the roasted red bell peppers thoroughly, use a fine mesh strainer, then set on a few paper towels to absorb any extra moisture.

If you don’t like it spicy, switch out the deli meats for a milder flavor, and swap in some ripe olives instead of the hot pepper rings.