Episode 1 - Pan-Roasted Shrimp with Wisconsin Aged Parmesan. Servings: 4-6 Ingredients: 2 shallots, minced (about 2 tablespoons)1 clove garlic, mincedKosher salt and ground black pepperJuice of 2 lemons1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp1/2 cup grape tomatoes, halved1 cup freshly cooked or canned white beans, such as cannellini1 cup (about 4 ounces) Wisconsin Parmesan Cheese, cut in small dice1/4 cup fresh dill, chopped1 pound large shrimp, peeled and deveined Cooking Directions: Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add warm shrimp to prepared mixture and toss.
Dinner Tonight: Garlic Shrimp with Basil, Tomatoes, and Pepper Flakes. [Photo: Blake Royer] I'm not sure I'll ever quite tire of the magical combination of garlic and chile—when a recipe begins with a little olive oil and garlic and a pinch of crushed red pepper flakes, I know we're off to a good start.
I'm even more inclined when the involved recipe requires about 10 minutes of cooking and hardly any chopping to boot. I pulled this one from So Easy by Ellie Kreiger, which is full of health-conscious recipes that pack a lot of flavor. Healthy it might have been, but more importantly, delicious. Even though it's December and the snow has been falling furiously in Chicago, the sweet bursts of the grape tomatoes (which tend to be pretty tasty even through the winter months compared to regular tomatoes) and fragrant basil brought to mind a summer picnic. Tagliatelle with Salmon & Crispy Goat Cheese [printpost] Tagliatelle with Salmon & Crispy Goat Cheese 1kg of fresh Salmon, filleted4 garlic cloves, minced1 large sprig of rosemary1 teaspoon Herbs de Provence230g cherry tomatoes30g pinenuts120g goat cheese, cut into 2cm slices (8 slices)1 egg100g flour100g bread crumbs100g Rocket leaves500g fresh tagliatelle or pasta of choice1/4 cup olive oil + more for drizlingOil for fryingSalt and pepper to taste 1) Rinse and pat dry the salmon.
Place in a bowl, add the garlic, rosemary, olive oil and mix well. 2) Let marinade for 30mn-1 hour. 3) Pre-heat oven to 350F/180C/4G. 4) Grill for the last 5 minutes to crisp and lighltly brown the top, if you wish. 5) Mix together the tomatoes, Herbes de Provence and tomatoes and pop in the oven for 20 minutes. 6) Get three seperate bowls, gently beat the egg in one. 7) Cut the Goat Cheese into 2 cm slices. 8) Coat the cheese slices with flour first, then the egg finishing with the bread crumbs. Shrimp Mozambique: Steeped in Tradition, Garlic and Beer. I am caving to the pressure to share this recipe (you know who you are).
However, before I give you the recipe I have been obsessed with for 10 years, I will make you ‘listen’ to this story I call ‘Never enough Napkins’ My husband is Portuguese. As in, came over from Portugal with his parents when he was 5 years old. Now, when you eat at his parents house, you eat as if you are training to become a professional eater. I am certain that even if I had never given birth that I would have this additional 15 pounds on my frame simply from not wanting to break his mom’s heart when we eat there. What do I mean by that? Then it happened, I had one shrimp from the bowl of heaven and I was sold. His mom was on the verge of tears that some skinny fair-skinned woman was prepping for the second serving and needed to prepare with toweling.
P.s. Directions: 1. 2. 3. 4. 5. Want more? Lifestyle, food nad beverage, thanksgiving recipe, thanksgiving recipe, vegetable recipe,...