Garlicky Shrimp with Tomatoes & White Wine

Garlicky Shrimp with Tomatoes & White Wine

(4 servings)

Ingredients:

3 tbsp. Extra-Virgin Olive Oil

4 cloves Fresh Garlic, thinly sliced

2 medium Shallots, thinly sliced crosswise

1 pt. Grape Tomatoes, halved lengthwise

1 lb. Large Shrimp, peeled, deveined & tails removed

½ tsp. Crushed Red Pepper

3 tsp. fresh/1 tsp. dry Thyme leaves

¼ tsp. Salt

¼ tsp. Black Pepper

1 cup Dry White Wine

4 cups Cooked Rice or 12 oz. Cooked Pasta of Choice

Directions:

In a large skillet over medium-high heat, warm the oil.  Add the garlic and shallots and sauté about 1 minute.  Next add the tomatoes and cook 3 to 4 minutes or until they begin to soften.  Now add shrimp, red pepper and thyme.  Stirring occasionally, cook about 3 minutes or until shrimp is pink.  Mix in salt, pepper and wine bringing to a boil.  Reduce heat to low and simmer until liquid is reduced by half.  This should take around 3 minutes.  Serve over rice or pasta.

Note:               I would use something in the range of 24 to 36 shrimp per pound for this recipe.  You could use larger shrimp and leave the tails too for a different look.

Ideas for Future Efforts

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Shrimp Scampi

Shrimp Scampi

(6 servings)

Ingredients:

12 oz. Linguine, cooked & waiting (see note)

3 tbsp. Olive Oil

4 tbsp. Unsalted Butter

4 cloves Fresh Garlic

1 lb. large Raw Shrimp, peeled, deveined & tails removed

2 medium Fresh Lemons

to taste Salt & Black Pepper

2 tbsp. Fresh Parsley, finely chopped

Directions

Cook pasta in boiling salted water according to directions so it is done just before needed.  In a large skillet, warm oil and 3 tbsp. of butter over medium heat.  Add the garlic and cook stirring for 1 minute.  Then add the shrimp and continue cooking for about 3 minutes or until no longer translucent.  Halve the lemons and juice into skillet catching seeds in your hand.  Now add salt and pepper to taste and the last tbsp. of butter.  Stir and reduce heat to low.  Remove pan from heat and add the pasta and parsley.  Toss mixture until well combined and adjust seasoning if needed.  Serve with a crusty bread.

Note:               You can use fresh or dry pasta for this recipe.  Just adjust the time you start cooking so pasta is done al dente just before it is needed for best results.  You could also use a different type of pasta if so desired.

Ideas for Future Efforts

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Some Shrimp Dishes for a Cold Winter Night

I don't know about you but I love fresh shrimp when I can get it.  But it's not always available in everyone's area year-round.  So I use frozen raw shrimp when I need them.

If you do use frozen shrimp, always thaw them in ice water in the refrigerator.  Usually figure 1 day for them to thaw and, of course, use them right away.  Same goes for fresh shrimp.  Keep them in ice water until ready to use and only keep them up to 48 hours.  The sooner you use them the better.

I try to keep it down to once a month, the eating of shrimp.  But I could do it weekly or even more often.  I love shrimp and I've never had a dish I didn't like.  So I thought you might like to have a couple more shrimp recipes to try yourselves.

There are several in the "Recipe Tabs" above for you to look at and try.  But I'm adding 2 more this week.  On Wednesday, try an old favorite, "Shrimp Scampi" which has many different tweaked recipes.  Then on Thursday, I have a "Garlicky Shrimp with Tomatoes & White Wine" for you to try.

Give them a try and if you have a great shrimp recipe, send it to me so I can give it a try.  Thanks for checking out my food blog and please share it with others.  "Happy Cooking" until next week.

Cheesy Bread

Cheesy Bread

(6-8 servings)

Ingredients:

1 large Loaf of Round Bread

8 oz. Sliced Cheese (your choice-see note)

½ cup Shredded Cheddar Cheese

½ lb. Smoked Bacon, chopped & cooked crisp

2 cloves Fresh Garlic

½ cup Unsalted Butter, melted

Directions:

Slice a cross-hatch pattern in the bread about one inch apart from the top.  Be careful not to cut all the way through.  Between each cut insert a slice of cheese.  Brake the slices up as needed to do this with the bread.  Also sprinkle the bacon into all the sliced areas.  Mix the garlic and butter in a small bowl and pour most of it over the sliced areas.  Brush the remaining butter mixture over top and bread and sprinkle with the shredded cheddar cheese.  Wrap the loaf in aluminum foil and place in a pre-heated 350 degree oven for 15 minutes or until cheese has melted.  Open foil and bake an additional 5 minutes.  Place loaf on a serving platter and serve.  Guests can pull off pieces or use a sharp knife to cut off a section.

Note:               I recommend using Mozzarella or Colby-Jack cheese for the slices.  But try whatever flavor of cheese meets your flavor profile.

Ideas for Future Efforts

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Roasted Red Pepper Spread

Roasted Red Pepper Spread

(8-12 servings)

Ingredients:

1 cup Roasted Red Peppers (see note)

8 oz. Cream Cheese, room temperature

1 packet Hidden Valley Original Ranch Dressing Mix

24 Baguette Slices or Crackers

Directions:

Blot dry the red peppers on paper towels.  Place peppers, cream cheese and dry mix in a food processor.  Process until smooth.  Place in a serving bowl on a platter and surround with baguette slices and serve at room temperature.

Note:               You can roast your own red peppers or buy the ones in a jar from the grocery store.  You can use the ones packed in water or oil.  Just be sure to pat dry before processing.

Ideas for Future Efforts

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A Couple of Recipes for Your Super Bowl Party!

The "Super Bowl" is getting closer even if our teams are out now.  My wife's Green Bay Packers and my Kansas City Chiefs lost this past weekend.  So now we are rooting for the Denver Bronco's as we have family in Colorado.

But even if we don't have a team in the big game, we'll be partying like millions of others on Super Bowl Sunday, February 7th.  Because it's not just about the game but who puts out the best spread of "Super Bowl Food."

So last week I offered a couple of Gluten-Free Recipes for game day.  This week I  have a couple of recipes that are not.  Wednesday I have a "Roasted Red Pepper Spread" that works well several different ways.  Then on Thursday, I found a tasty dish called "Cheesy Bread" that you tear apart to eat.  I believe you will find both very satisfying for your party or the dish to bring to someone else's party.

Don't forget to check out the "Recipe Tabs" above to find a good number of other great dishes for Super Bowl Sunday or any time there's a party with food.

Till next week, "Happy Cooking" and please share the link for my food blog with others.  Thanks.

7-Layer Tex-Mex Dip (GF)

7-Layer Tex-Mex Dip (GF)

(8-10 servings)

Ingredients:

2 (9 oz.) cans Bean Dip

3 medium Ripe Avocados

2 tbsp. Fresh Lime Juice

½ tsp. Salt

¼ tsp. Black Pepper

8 oz. Sour Cream

½ cup Mayonnaise

1 envelope McCormick’s GF Taco Seasoning

8 oz. Shredded Cheddar Cheese

1 cup Sliced Ripe Olives

4 medium Green Onions, sliced (white & green parts)

1 large Fresh Tomato, seeded & diced

1 large bag Corn Tortilla Chips

Directions:

Spread bean dip over a 12 inch serving platter.  Peel, seed and mash avocados in a medium bowl.  Add lime juice, salt and pepper and blend well.  Spread over bean dip.  Combine sour cream, mayonnaise and taco seasoning in a small bowl.  Then spread over the avocado mixture.  Next sprinkle the cheese over sour cream mixture followed by the ripe olives.  Then sprinkle the green onions and finish with the diced tomatoes.  Serve with your favorite gluten-free corn tortilla chips.

Note:               Be sure to double check that all the ingredients are Gluten-Free.

Ideas for Future Efforts

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Bleu Cheese Dip/Spread (GF)

Bleu Cheese Dip/Spread (GF)

(6 servings)

Ingredients:

2 tbsp. Walnuts

2 tbsp. Fresh Parsley, chopped

2 tbsp. Fresh Chives, chopped

½ cup Bleu Cheese Crumbles

8 oz. Cream Cheese, cold

Directions:

Place walnuts, parsley and chives in a food processor and process until finely chopped.  Place herb mixture in a small bowl and stir in the bleu cheese.  Set aside.  Place cream cheese in the food processor and process until smooth.  Add the herb mixture back into the processor with the cream cheese and process until well mixed.  Scape into a serving bowl and serve with GF crackers and fresh dipping vegetables.  Serve at room temperature.

Note:               Can be made up to 3 days ahead and stored in airtight container in refrigerator.

Note:               You can substitute Neufchatel cheese to reduce calories.  Also, you can use feta instead of bleu cheese for a milder flavor.

Ideas for Future Efforts

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Gluten-Free Super Bowl Treats & Other GF Info.

The “Super Bowl” is coming up soon, not to mention the remaining playoffs to get there.  So “Super Bowl Parties” can be tough on people needing to be “Gluten-Free” in their diet.  So this week I have a couple of recipes to help that out.

The first for Wednesday can be used as a dip or spread.  “Bleu Cheese Dip/Spread” works well with GF crackers, GF pretzels and GF Corn Tortillas, as well as various vegetables.  But it also works as a spread for sandwiches.

Thursday I have a somewhat traditional Tex-Mex dish for you to try at your party.  It’s a “7-Layer Tex-Mex Dip” that you can always teak to your personal tastes.  This recipe comes with little heat so if you want, crank it up.  I’d finely dice some jalapeno or serrano peppers and mix them into the bean dip.  But you spice it up anyway you like.

As we have been traveling of late, I have found a few more brands of pasta that is “Gluten-Free” and tasty too.  “RP’s Pasta Company” out of Madison, Wisconsin makes some fresh GF pasta.  We tried the GF Fettuccine and found it one of the best GF pastas we have tasted.  I recommend that you eat all you cook as it doesn’t seem to be quite as good as a leftover.  We found it at “Woodman's” grocery store in Wisconsin.  Hy-Vee stores in Rochester, MN sell their product too.  They do have a website at www.rpspasta.com you can check out.

We also tried a couple of frozen products by “Conte’s Pasta Co. Inc.” out of Vineland, New Jersey.  The two products we tried were their “GF Potato Gnocchi” and “GF Cheese Ravioli.”  We loved the gnocchi but were not real crazy for the ravioli.  But everyone has their own tastes. Their website is www.contespasta.com.

I hope you try and like this week’s recipes.  Also be sure to try the pastas mentioned if you can get ahold of them.  Again, please share this post with family or friends that need to watch out for Gluten in their diets.  Also to anyone who likes to cook or needs help cooking.

Thanks you and “Happy Cooking” until next week.

Sorry No Recipes this Week

I've just got back from a family loss and have not had time to do anything this week for my food blog.  I'll be back next week on Tuesday with more info on Gluten-free concerns and GF recipes on Wednesday and Thursday.

Thank you.