spicy scampi with rosemary cannellini

spicy-scampi-cannellini-recipe

What’s your back pocket way to put dinner together when life has been too hectic? You know those days; when there’s no plan, not much fresh stuff in the refrigerator and hardly any energy left to think about cooking.

I can hear someone saying “I order takeout” – and I get that. I do too! After long days cooking for other people during my other job, there are many nights when I’m perfectly happy to leave dinner in the capable hands of Someone Else.

spicy-scampi-rosemary-cannellini-recipe

But there’s still something a lot more satisfying about cooking at home, creating a simple meal from what’s on hand. I rely on some basics to carry me through those days. I keep shrimp in the freezer, and along with a few other pantry staples - including cannellini beans, tomatoes and dried pasta or rice, dinner is served.

Defrosting the shrimp in a big bowl of water takes less than 15 minutes, and if your shrimp happen to be already peeled and deveined the rest of this recipe will take barely 15 minutes more.

Otherwise, if you’re able, make cooking a collaborative effort and employ a (hungry) kitchen helper to do the peeling while you open a bottle of wine and chop some rosemary.

Rosemary will keep in your fridge for a week or more and can survive indoors as a houseplant during the colder months, which in my book makes it a staple. It’s one of my favorite things in the world to smell and to cook with.

spicy-shrimp-cannellini-recipe

spicy scampi with rosemary cannellini

Serving Size: serves 4

Ingredients

  1. 1 pound jumbo (16-20 count) shrimp, peeled and deveined
  2. 1 tablespoon crushed garlic (3 or 4 cloves)
  3. 1 red chili pepper, finely chopped
  4. ½ - 1 teaspoon dried chili flakes
  5. Kosher salt
  6. 2 tablespoons olive oil
  7. 1 tablespoon each chopped fresh rosemary and Italian parsley
  8. 1 cup cooked or canned cannellini beans, drained
  9. ¼ cup canned tomato puree or passata; such as Pomi
  10. 2 tablespoons butter

Instructions

  1. Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.
  2. Place a medium (10-inch) skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute; turn the shrimp over and toss in the herbs and cannellini. Stir in the tomato puree and ¼ cup water; bring to a simmer cook a few more minutes, until the shrimp are opaque and the sauce thickens slightly.
  3. Add the butter and swirl until it melts into the sauce. Taste for seasoning and add more salt if needed.
  4. Serve hot over cooked pasta or rice.
http://familystylefood.com/2013/02/spicy-scampi-with-rosemary-cannellini/

Crunchy Shrimp with Ginger Orange Sauce

photo from myrecipes.com

I know, I have been MIA for a while.

Briefly, I give the following as explanation:

1. My camera got lost.
2. I’ve been up to my eyeballs with work stuff, everyday stuff, and other stuff. Sometimes I feel that being a “good” blogger can be soooo very challenging.
3. My camera got lost.
4. We’re piling everyone into the car for a road trip to Florida tomorrow.
5. Woo-hoo!

I know it’s lame, and I apologize, but without a juicy photo to share (have you seen my camera, by the way?) I’m posting one of my contest winners from a few years ago and borrowing a picture from myrecipes.com. I won the $10,000 grand prize in Cooking Light’s Ultimate Reader Recipe Contest for creating this recipe and it continues to be a favorite with friends and family.
Enjoy, and I’ll check in again soon.

Crunchy Shrimp with Toasted Couscous
and Ginger Orange Sauce

For Ginger Orange Sauce:
1 cup orange juice
1 teaspoon ground cumin
2 tablespoons reduced fat mayonnaise
1 1/2 tablespoons chicken broth
2 teaspoons grated fresh ginger
1 tablespoon chopped cilantro
1 teaspoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, or to taste
For Couscous:
1 cup uncooked couscous
1 1/2 cups low-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/3 cup sliced scallions
2 tablespoons sliced almonds, toasted
For Shrimp:
20 jumbo shrimp (about 1 pound), peeled and deveined
2 egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
1/2 teaspoon grated fresh ginger
2 teaspoons chopped fresh cilantro
salt and freshly ground black pepper to taste
1 – 2 tablespoons canola oil
2 cups trimmed watercress

1. To prepare sauce, place orange juice in a small saucepan and bring to a boil over medium-high heat. Cook until reduced to 1/4 cup, 10-12 minutes. Transfer to a medium heatproof bowl to cool. Add remaining sauce ingredients to the cooled orange juice and whisk until smooth.

2. Place couscous in a 10-inch non-stick skillet over medium heat and cook 3 minutes or until toasted, stirring constantly. Add the broth, orange juice and salt to pan and bring to a boil. Cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in butter, scallions and almonds. Cover to keep warm.

3. Place shrimp in a large bowl; add egg whites and toss to coat. Combine panko, ginger, cilantro, salt and pepper in a large zip-top plastic bag. Add shrimp; seal bag and shake to coat evenly with panko mixture. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add coated shrimp in one layer. Cook until golden brown, 2-3 minutes; turn shrimp and cook until second side is golden brown.

4. To serve, spoon couscous onto a large platter. Arrange watercress over and around couscous; top with shrimp. Drizzle sauce over shrimp.
Serves 4. (serving size: 1 cup couscous, 5 shrimp and 1 1/2 tablespoons sauce)

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Peanut Shrimp Salad – It’s a Winner!

My peanut-crusted shrimp salad with basil-lime dressing (photo: MyRecipes.com)

Wow! I’m back after a great trip to Birmingham, where I was lucky to be chosen as a $10,000 category winner in the Southern Living Cook-Off.

All I can say is that the folks at Southern Progress, who also publish Cooking Light, Cottage Living, Sunset and numerous other lifestyle magazines, not only know how to throw a cook-off, but are an amazingly talented, passionate and hospitable group. You get the feeling that they love going to work every day.

I made some new friends, caught up with some old ones and even got that relaxing massage.

The grand prize winning recipe, Roasted Banana Ice Cream with Warm Peanut Butter Sauce, looks wonderfully decadent with lots of Southern style. My only problem with it is that I have an allergy to bananas and I won’t be able to try it!

Peanut Crunch Shrimp Salad with Basil-Lime Dressing
Makes 4 servings

Basil-Lime Dressing:
1/2 cup fresh basil leaves
1/4 cup fresh lime juice
2 tablespoons Crisco Pure Peanut Oil
1 tablespoon Asian fish sauce
1 tablespoon Domino Granulated Sugar
1 teaspoon Asian chili garlic sauce
1 teaspoon peeled, grated fresh ginger
1 garlic clove, minced

Shrimp Salad:
1 cup panko crumbs
1/2 cup USA-Grown Dry Roasted Salted Peanuts
1 tablespoon cornstarch
1 teaspoon McCormick Gourmet Collection Red Curry Powder
20 jumbo Certified Wild American Shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons Crisco Pure Peanut Oil
3 cups mixed baby salad greens
1 cup diced English cucumber
1 cup peeled diced mango
1/2 cup mung bean sprouts
1/4 cup fresh mint leaves
3 green onions, trimmed; white and light green parts sliced into matchsticks
1/4 cup USA-Grown Dry Roasted Salted Peanuts, chopped

1. To prepare Basil-Lime Dressing, puree all ingredients in a food processor. Set aside.

2. Pulse panko, peanuts, cornstarch and curry powder in food processor until fine crumbs form; transfer to a pie plate.

3. Toss shrimp with the egg in a large bowl. Dredge shrimp in peanut mixture to coat.

4. Heat oil in a large non-stick skillet over medium-high heat. Place shrimp in skillet; cook shrimp 3 minutes per side, or until golden.

5. Gently toss greens, cucumber, mango, bean sprouts, mint and onions in a large bowl with 2 tablespoons Basil-Lime Dressing. Arrange salad on individual serving plates; top each with 5 shrimp; sprinkle with peanuts and drizzle with remaining dressing.

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