I often feel redundant in saying things like: "this is the best"!! but, THIS IS. There was a time when my husband and I traveled to California to visit family. My brother in law owned a great restaurant in downtown Palo Alto called Lavanda Restaurant & Wine Bar. One night we were treated to a feast which consisted of so many great foods and flavors but, the one dish that stood out to both my husband and I was the Scampi. This was true Scampo/Scampi that was flown in for the occasion. Such a treat that I never knew existed!! True Scampi is very similar to lobster in taste (sweet & succulent!) The ones my brother in law had flown in that night were from the silty bottom of the Mediterranean and so incredible! Nowadays Americans think of "Scampi" by itself as a dish of shrimp, served in garlic butter and dry white wine. The word "scampi" is often misconstrued as that style of preparation rather than an ingredient. Still, we always wanted a recipe that brought back that memory. I was watching the Food Network one day and watched Ina Garten make her 'Baked Shrimp Scampi' and decided it was something we needed to try. It truly is an 'easy to assemble' recipe. The shelling of the shrimp, de-veining and butterflying was the most time consuming of the entire preparation. Being a "canner" i must note that you should save your shrimp shells to make shrimp stock but, that's another recipe in itself. Ina did remark to leave the 'tails-on' the shrimp and after assembling the dish for the oven, I see why. You need the tails on as they help to hold the tails in the air so you can spread the butter/breadcrumb mixture around the butterfly part of the shrimp easily. It's ok if you don't leave the tails on (but, you will be spending a bit more time in assembling the dish.) I admit that I giggled a bit as I kept flashing back to the movie "Beetlejuice" when preparing this for the oven!! Best part is, the taste and mix of succulent flavors push pass the silly movie reference and put this dish over the edge into the "oh my god this is SO good" stratosphere!!!!!! Give her recipe a try - you won't be sorry! ~Enjoy! Diane
Baked Shrimp Scampi 2 pounds (12 to 15 per pound) shrimp in the shell 3 tablespoons good olive oil 2 tablespoons dry white wine Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) 1/4 cup minced shallots 3 tablespoons minced fresh parsley leaves 1 teaspoon minced fresh rosemary leaves 1/4 teaspoon crushed red pepper flakes 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 extra-large egg yolk 2/3 cup panko (Japanese dried bread flakes) Lemon wedges, for serving Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. Recipe by: Ina Garten "Baked Shrimp Scampi" Photos by: Diane Baker for Canning and Cooking at Home
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Many have asked "what makes these naked?" Well, most fish tacos are battered and fried. Some are tempura battered or beer battered and I think that somehow defeats the purpose of eating a healthy dinner when we are so inclined. I do think that the cod fish can stand all on its own in these tacos but, we had shrimp that needed eaten. I use 3 different sauce depending on our mood. I am sharing my white lime/cilantro sauce with you today. This is a pretty easy dinner to throw together. ~Enjoy! Diane
{Naked} Fish Tacos Sauce: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 Tbs mayonnaise *can use light 3 Tbs sour cream *can use light 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, finely minced Taco/Season: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon red pepper flake 1/8 teaspoon sea salt 1/8 teaspoon garlic powder ****** 1 1/2 pounds cod fillets 1/2 pound cooked shrimp *optional Cooking spray 8 (6-inch) corn tortillas 2 cups shredded romaine Directions: To prepare sauce: combine the Sauce ingredients in a small bowl; set aside. To prepare tacos, combine cumin and next 5 ingredients (all the spices) in a small bowl; sprinkle spice mixture evenly over both sides of fish *and some on the shrimp. Oven: Bake on a baking sheet sprayed with cooking spray at 425° for 9 minutes or until fish flakes easily when tested with a fork. *Add the cooked shrimp to baking sheet the last 3 minutes of cook time to heat through with cod. Place fish in a bowl; break into pieces with a fork. OR Stove Top: Place fish in hot skillet with a light coat with oil. Fry turning once, until easily flaked with fork. *Shrimp is optional: I tossed my cooked shrimp in a bowl with a little of the season mixture before adding to cod in my skillet as it was nearing the end of cook time. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup romaine and 1 tablespoon sauce. Recipe and Photos by: Diane Baker for Canning and Cooking at Home One of our favorite dishes that I don't make often enough. It reminds me of when I was younger. There are just "those dishes" that bring memories and this one is the recipe my Mom loved to make, and she served with a side spinach salad. I made it for dinner tonight. I did use a pint of my own pressure canned stewed tomatoes and homemade tomato paste but, you can use store bought and still enjoy all the great flavors of this dish. Enjoy! Diane Shrimp Creole - Louisiana Style Ingredients: 2 1/2 pounds Shrimp; fresh, uncooked, peeled and de-veined large count 1 Tablespoon creole seasoning; such as 'Tony Chachere's' ***** 4 cups cooked long-grain white rice ***** 8 Tablespoons butter 8 Tablespoons flour 2 cups chopped onions or shallots 1 cup chopped green or red bell pepper 1 cup chopped celery 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 Tablespoons chopped garlic 5 cups water one large 32 oz can stewed tomatoes two cans of tomato paste 1 cup shrimp stock 1 teaspoon hot sauce, or to taste 2 Tablespoons apple cider vinegar, or to taste 1/2 cup chopped green onions (optional) 2 Tablespoons fresh chopped parsley Directions: Prepare your rice according to package directions; and keep warm. Toss your cleaned shrimp with the creole seasonings in a bowl and set aside. In a large dutch oven, over medium heat, melt the butter and stir in flour until flour browned and nutty smelling. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 minutes. Add in the garlic and saute an additional 2 minutes. Stir in the water and tomatoes. Bring the entire mixture to a boil and reduce to a simmer; continue to cook for 20 minutes. Add the shrimp stock, hot sauce, apple cider vinegar (2 Tbs or to taste) and continue to cook for 10 minutes longer. Taste for any additional seasonings. Add in fresh shrimp to the pot. Cook the shrimp until they are pink and cooked through,about 6 to 7 minutes, do not over-cook shrimp. Stir in green onions and parsley. Serve over cooked white rice. Recipe adapted from: Phyllis's Kitchen Photos by: Diane Baker for Canning and Cooking at Home Pinterest Pin: https://www.pinterest.com/pin/530510031081195854/ A few years back I saw this wonderful recipe from Giada. I knew I had to try it, so savory and light at the same time. I love the mix of flavors in this dish. I've made this recipe both as a Main course and as a side dish, equally happy with it every time. This was from Giada's Grand mother (hence the Nonna part) I love family recipes - this one is worth recreating and sharing with yours! Enjoy Diane Nonna's Shrimp & Rice Ingredients: 1 stick (4 ounces) unsalted butter, divided, at room temperature 2 cups parboiled long-grain rice, such as Uncle Ben's 3 1/2 cups chicken stock 2 teaspoons kosher salt 1 clove garlic, minced 2 pounds small shrimp, peeled and deveined 1/4 cup lemon juice* 1 tablespoon hot sauce 1 cup whipping cream Freshly ground black pepper salt to taste 2 small onions, diced* 2 ribs celery, chopped* Directions: In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes. In a large skillet, melt the remaining butter over medium heat. Add the onion, celery and cook, stirring frequently, for 8 minutes until aromatic - add garlic and cook 2 mins. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste Recipe Adapted From: Giada deLaurentis Photo by: Diane Baker for Canning and Cooking at Home Tonight was just one of those nights... Open fridge door and stare into the well-lit, cold abyss. Two Poblano's that will go bad if I don't decide on something to do with them and some ricotta that is awaiting its fate as a lasagna ingredient this week. Then is stuck me - I remembered the shrimp needs cooked! I came up with this little dish that is my Southwestern 'take' on the traditional stuffed green peppers - I love the heat from the poblanos against the lime and garlic shrimp...Yum! Enjoy ~ Lime & Garlic Shrimp Stuffed Poblanos 2 Large Poblanos, tops off and seeds out 2-3 Cups Large Shrimp 1 Tbs Butter 1 tsp crushed garlic 1 Tbs Lime Juice 1 Tbs Sriracha Sauce 1/2 Cup Ricotta Cheese 1/2 Tbs fresh parsley *salt to taste Preheat oven to 350 Marinate shrimp in garlic and lime juice for approx 15 mins in a non metallic bowl. Roast poblanos and let cool to handle, peel off bubbled skin if possible. Set aside. Heat butter in a sauté pan and add shrimp, lime and garlic mixture. Cook until just slightly pink, add the Sriracha sauce and ricotta to pan with shrimp and stir to incorporate. Add parsley and salt to taste. ((test and add more lime juice, salt, and Sriracha as suited for you)) Lightly coat baking dish with olive oil. Stuff shrimp mixture into poblanos and bake for approx 45 mins covered with foil or until poblanos are soft and tender, take foil off the last 5 mins of cooking time. Serves 2 *you can multiply recipe to suit your needs. *always use gloves when handling hot peppers. Recipe & Photo by: Diane Baker for Canning and Cooking at Home Alternate Cooking Method for Chile's before stuffing: *Place the poblano chilies in a covered microwave proof dish. Microwave for about 6-8 minutes or until the chilies are softened. (Depending on the strength of the microwave, this may take longer.) Remove and let cool |