Make it how you want it!! Use your own vegetables and protein. In my recipe here I used shrimp. Enjoy! Diane
Shrimp Pasta Primavera Ingredients: 8oz dry short cut Pasta; farfalle, rigatoni 3-4 Cups finely cut Vegetables of your choice (I used carrots, bell pepper, onion, frozen peas) 1 can diced fire Roasted Tomatoes, drained 2 teaspoons Italian Spices 2 teaspoons Garlic, minced 1/2 Cup Chicken Broth Salt & Pepper Finely grated Parmesan cheese 2-3 Tbs Cream or Milk *optional (1-2 Cups Protein of choice - cooked ahead) Directions:
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This is a great way to serve Shrimp. Remember when grilling shrimp to cook the shrimp approximately 3 minutes per side (you want the shrimp to keep its "C" shape - and appear pink and opaque. If it overcooks, it will head towards a closed "C" or an "O" shape *making it a bit tough and rubbery.) I also suggest for those that want to get creative in the future with marinades, remember the sugar content - honey and added sugars will burn - make sure to brush any sugars on near the end of cooking time. As well, garlic can be found in a lot of marinades but, be aware that fresh garlic in oil can scorch on a grill and create a bitter taste. My opinion is, use powdered garlic in marinades for your grilling adventures. Hope you give this Marinade a try - it's excellent! I do make my own Italian Seasoning mix (its linked in the Marinade list below.) Enjoy! Diane
Grilled Shrimp in an Italian Lemon Marinade Ingredients: 2 pounds large raw shrimp, peeled and deveined Marinade: 1 large Lemon, squeezed for all its juice *at least 3 Tablespoons needed 1/4 Cup Olive Oil 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 teaspoon Italian Seasonings 1 teaspoon garlic powder 1 Tablespoon dried Parsley 1/4 teaspoon red pepper flake, optional *brings a little more "heat" Direction: Rinse shrimp under running water once thawed, if frozen. Remove shells (you can save your shrimp shells to make Shrimp Stock, if preferred.) Place all the marinade ingredients into a large sealable bag with the fresh shrimp, I toss and "smoosh" the bag around to coat all the shrimp in the marinade. Place bag on a plate in refrigerator and let shrimp marinade for at least 30 minutes but, no longer then 90 minutes. While grill is being prepped, its a good time to grab your skewers and thread on the shrimp. I hold the shrimp in a "C" shape and skewer the head and then tail of each piece. I use steel skewers but, IF you are using wooden skewers remember to soak your skewers in water for a good hour so that when they are placed on the grill - so they don't burn! Grill your shrimp for 3 minutes per side, making sure not to overcook. Serve Hot. A Great "side" to this dish is steamed jasmine rice and a vegetable of your choice. Please Note: TEVIZZ.COM STOLE THE RECIPE YOU ARE VIEWING FROM ME!!!!!! NOTICE MY WEBSITES NAME ON THE INITIAL PHOTO ABOVE! THEY DID NOT CREDIT ME FOR MY WORK NOR ACKNOWLDGE THIS IS MY WORK!!!! A FELLOW READER ALERTED ME TO THIS THEFT! RECIPE AND PHOTOS BY: DIANE FOR CANNING AND COOKING AT HOME www.canningandcookingathome.com Grilling season is fast approaching (I know, some of you are lucky enough to grill year round - believe me, I am jealous about that!) Give this citrus inspired recipe a try. I prefer to just grill the shrimp by themselves (not adding any other vegetables to the skewers) Serve these skewers with grilled pineapple and steamed rice, such a great taste explosion. Enjoy!~Diane
Ingredients For Maui Marinade:
Instructions
I used metal skewers, but if you will be using wooden skewers, soak them in water for at least thirty minutes to an hour before threading the shrimp so the skewers won't catch fire on the grill. If using canned coconut milk, you will have some extra. It freezes well, so you can save it to use on another recipe. Shrimp scampi is pretty easy to make, I always have all my "shrimp mix" ingredients ready to go so that when the pasta finishes, I am done cooking the shrimp. You can cook up any pasta you prefer - it all works! Just remember that you want to cook just about 3/4 lbs of dried pasta so that there is enough 'sauce' to coat everything. Some folks are not huge fans of garlic so, you can back off on that a bit if you prefer. As well, if you do not like adding in red pepper flakes or hot chili oil - you can always add in a splash of white wine instead. I serve this dish with a simple side salad and my Homemade One Hour French Bread for a complete meal. Enjoy!~Diane
Shrimp Scampi with Linguine Ingredients: Pasta: 1 Tablespoon kosher salt, added to pasta water 3/4 pound linguine pasta 1 Tablespoon butter, melted, added to cooked pasta Scampi Mix: 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 2-4 cloves garlic, minced (depending on your taste) 1 pound large raw shrimp (about 18 shrimp), peeled and de-veined 1 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon zest, grated freshly squeezed lemon juice from one large lemon pinch of red pepper flakes, or dash of red chili oil (optional) Directions: Prepare and cook pasta for 7 to 10 minutes, or according to the directions on the package. Mix in the 1 Tbs of melted butter to cooked pasta once drained, Set aside, covered until ready for shrimp. (try to time it so that the pasta is ready when you are done cooking the shrimp.) Prepare the shrimp mix in a large, heavy-bottomed or non-stick pan. Melt the butter and olive oil together over medium heat. Add the garlic. Saute quickly for just about 1 minute. Add the shrimp, salt, and pepper and saute until the shrimp just turn pink, about 5 minutes, stirring often. Turn heat to low, Add in the parsley, lemon zest, lemon juice, and red pepper flakes. Toss to combine. Remove from heat. Immediately add the shrimp and sauce, to the cooked pasta, toss well, and serve. Recipe and Photo by: Diane Baker for Canning and Cooking at Home Shrimp Stock Ingredients: 2 1/2 pounds shrimp shells 2 1/2 quarts plus 1 cup cold water 1 cup coarsely chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 1 tablespoon garlic, roughly chopped 1/2 cup mushroom trimmings Sachet consisting of the following: 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 4 parsley stems Directions: Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. When the stock is completed, strain the stockpot and immediately cool the stock using an ice bath of water and ice. Use the amount of stock you need, and pressure can, refrigerate or freeze the rest. Pressure Canning instructions: Pressure Can Seafood Soups and Stocks = 100 minutes at your altitudes psi http://nchfp.uga.edu/how/can_04/soups.html Great Information here on Canning Seafood: http://extension.oregonstate.edu/fch/sites/default/files/documents/pnw_194_canningseafood.pdf Recipe by: Emeril Lagasse & NCHFP Photos by: Diane Baker for Canning and Cooking at Home |