Kitchen and Living Room Combined Designs: Shrimp

Showing posts with label Shrimp. Show all posts

Summer Shrimp Boil | Easy Entertaining

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDVnG_TLolGGln2Hqy-_hyphenhyphenso5JUC-i6S4NKH_7CexgxCP5OYZZAUV0Pztr4afSWEQcVEfKdGFBwWH3oWdG2PGr5SMFwNEdudPnlxiOW_-mUHvOM7hIx2Q19om7jtMxlzpJFl2zDKwPD8/s1600/shrimp-boil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDVnG_TLolGGln2Hqy-_hyphenhyphenso5JUC-i6S4NKH_7CexgxCP5OYZZAUV0Pztr4afSWEQcVEfKdGFBwWH3oWdG2PGr5SMFwNEdudPnlxiOW_-mUHvOM7hIx2Q19om7jtMxlzpJFl2zDKwPD8/s640/shrimp-boil.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">After the kiddie parade and a brief break for some running (for Emma... I had pizza), we made our way all the way to St. Louis to celebrate the Fourth at my sister's house (remember <a href="http://jennysteffens.blogspot.com/2012/03/jills-kitchen-white-marble-stained.html">her kitchen</a>?).  They hosted a fabulously simple Shrimp Boil for their friends followed by a walk to the 18th green for fireworks.</div><br />The Boil was the perfect thing to serve for the 4th - it is much like the <a href="http://jennysteffens.blogspot.com/2012/05/cape-cod-weekend-classic-new-england.html">annual Clambake we host at our house</a>... that we still need to schedule for this year.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgB5RRn8p0DJxH3wQlb86hXX7BCcG4I-FXBdILo91knKRDWgUURPcx5XmxUKv9rH2ZdRVF0tnE6q-BuBlTCnBQXuY8LApG8njQsF3uO6-ypLH19lMk-Akt3xYeuRguVlN8NTuvTUcndE/s1600/IMG_9727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgB5RRn8p0DJxH3wQlb86hXX7BCcG4I-FXBdILo91knKRDWgUURPcx5XmxUKv9rH2ZdRVF0tnE6q-BuBlTCnBQXuY8LApG8njQsF3uO6-ypLH19lMk-Akt3xYeuRguVlN8NTuvTUcndE/s640/IMG_9727.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> Jill, Baby Kate, Samantha, Emma & Me</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWC5PbJ3shscCmMIqXZjlkSSP_JMm1AMeHc5M0lmQPtkVcnT3a_0kO18BA8kOfQCwAOIw82HrqaOAEWZRCyin1d2tfbmFQNk0esbxukI4jzA0ndxfiywBHLI8QMLpFJFq6laObYJyORPw/s1600/IMG_9708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWC5PbJ3shscCmMIqXZjlkSSP_JMm1AMeHc5M0lmQPtkVcnT3a_0kO18BA8kOfQCwAOIw82HrqaOAEWZRCyin1d2tfbmFQNk0esbxukI4jzA0ndxfiywBHLI8QMLpFJFq6laObYJyORPw/s640/IMG_9708.JPG" width="640" /></a></div>  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMok4Ge9BeDuRDoiT07fcF4u3ioTm10u-SPX3dKgjcNYkzU1RV10GYyns6j6aCYNtdzjTcsqhIwbe6ETeSx_fe3jckw9as9Ob5_osswPqJHs4R7V9aDeTskZgCD20w3CEaSMaIppPOUi8/s1600/IMG_9713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMok4Ge9BeDuRDoiT07fcF4u3ioTm10u-SPX3dKgjcNYkzU1RV10GYyns6j6aCYNtdzjTcsqhIwbe6ETeSx_fe3jckw9as9Ob5_osswPqJHs4R7V9aDeTskZgCD20w3CEaSMaIppPOUi8/s640/IMG_9713.JPG" width="640" /></a></div><br />Corn waiting for its turn in the boil.  Aaaand a bottle of Blue Moon, of course. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnndH-waV7VZCxWifcSimMGJmrSQ3JSvyU6HbQdUJHZJnkwLHy3YXuoLH35GWjS3oQpUH_Ty0AldMa0KwFzUk-XulZjkNOGDl8PuDtxBhFuO0bw78MfuMYtHG_CCetntm1Cewqql0SBM/s1600/IMG_9714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnndH-waV7VZCxWifcSimMGJmrSQ3JSvyU6HbQdUJHZJnkwLHy3YXuoLH35GWjS3oQpUH_Ty0AldMa0KwFzUk-XulZjkNOGDl8PuDtxBhFuO0bw78MfuMYtHG_CCetntm1Cewqql0SBM/s640/IMG_9714.JPG" width="640" /></a></div><br />Jill's husband was in charge of the Boil - he seasoned the water with Old Bay, peppercorns and onions.  It was so delicious - wonderfully seasoned.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTWICsQSIzZH_OBCd3XVS3am_B53TI-H-SUNv0Ksz1yXbz7Iqmv0l9-CMvH9YFZw_XFoBaqRlsqGmy43zTgprhyphenhyphendxOtQADcLm0hetZRwO7HGPLzEbT-tFV-Yp_qfrBPT5PSSOhzv0yoc/s1600/IMG_9720.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTWICsQSIzZH_OBCd3XVS3am_B53TI-H-SUNv0Ksz1yXbz7Iqmv0l9-CMvH9YFZw_XFoBaqRlsqGmy43zTgprhyphenhyphendxOtQADcLm0hetZRwO7HGPLzEbT-tFV-Yp_qfrBPT5PSSOhzv0yoc/s400/IMG_9720.JPG" width="400" /></a></div><span style="font-size: large;"><i>Shrimp Boil</i></span><br />serves 8<br /><br />1/3 cup of Old Bay Seasoning<br />1 onion, quartered<br />1 tablespoon of peppercorns<br />2 pounds of potatoes<br />2 pounds of smoked andouille sausage, 3-inch pieces<br />4 ears of corn, cut in half <br />2 pounds of large, shell-on shrimp (15-20 per pound)<br />4 lemons, halved<br />1 baquette<br /><br />Bring a very large pot filled with water to a boil (a 12 quart pot, or so).  Keep adding the ingredients to the pot one at a time until everything is in - it will all finish cooking at the same time. <br /><br />#1 - Season Water : Add Old Bay, onion and peppercorns.<br />#2 - Add potatoes, cook for 10 minutes.<br />#3 - Add sausage, cook for 3 minutes.<br />#4 - Add corn, cook for 3 minutes.<br />#5 - Add shrimp, cook for 3 minutes.<br /><br />Remove from boiling water and "dump" onto papered table.  Serve with lemon wedges and chunks of baguette.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGFNZr78JyhGGq62bq7SEA1cD1QAXAPWlpGaBdr7G-bc7nGJofUXp5A_NBgLgIgQ9odvb_rKX60Hu8JPnkK5iaeLyuBvEeyoxV22ELOiw2ii3XWXssIphxUl2Y1t9XPEOwBLzSUwHdxs/s1600/IMG_9722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWGFNZr78JyhGGq62bq7SEA1cD1QAXAPWlpGaBdr7G-bc7nGJofUXp5A_NBgLgIgQ9odvb_rKX60Hu8JPnkK5iaeLyuBvEeyoxV22ELOiw2ii3XWXssIphxUl2Y1t9XPEOwBLzSUwHdxs/s640/IMG_9722.JPG" width="640" /></a></div><br />Perfect outside summer entertaining - casual and bountiful. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8EhfAATsi_7Afby0MJqkOd5vmTSNM6NaRvcj8R9nV2xIhoy4o6e4ytNBRYRDPznmSTfxqOLOwaYKYbFMM7WOEkjbhleIFjaju5v7WXi54b0cd8GFpT5GXtAOxzOMse1tq9lPlGoToWo/s1600/IMG_9716.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8EhfAATsi_7Afby0MJqkOd5vmTSNM6NaRvcj8R9nV2xIhoy4o6e4ytNBRYRDPznmSTfxqOLOwaYKYbFMM7WOEkjbhleIFjaju5v7WXi54b0cd8GFpT5GXtAOxzOMse1tq9lPlGoToWo/s640/IMG_9716.JPG" width="640" /></a> <br /><br /><div style="text-align: center;">Cousins enjoying their "rocket dogs" and each other : )</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOl2nM6wJNocn7UeZtSbMnoV8HeJtJh9JH2s4WOJG-5UzMbiKy4Me_RkDGfs_v_E7xbVkEemGN-HgHPAG0LFig1_OU3ZXrzkMOnSka1Z8xF0lTt5v7G84zpgYbNV7o3K4kjC7gAI6m3I/s1600/IMG_9733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVOl2nM6wJNocn7UeZtSbMnoV8HeJtJh9JH2s4WOJG-5UzMbiKy4Me_RkDGfs_v_E7xbVkEemGN-HgHPAG0LFig1_OU3ZXrzkMOnSka1Z8xF0lTt5v7G84zpgYbNV7o3K4kjC7gAI6m3I/s640/IMG_9733.JPG" width="640" /></a></div><br /><div style="text-align: center;">Such sweet girls.</div>

Summer Shrimp Boil | Easy Entertaining

After the kiddie parade and a brief break for some running (for Emma... I had pizza), we made our way all the way to St. Louis to celebrate ...

5:22 AM

Lemon Basil Grilled Shrimp Skewers | Grilled Summer Appetizer

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35VjfD2A33GrJ2ILNzQxZuXZXCtsnbx4PvBHTNU7hxI4Q7p8D8vkWsebs7I_1Y9FQGKD5pzTbwx6jBSNbdqBrCx4-l2qlzSp7QF-cxoeOG4TlJbYWbjt8czWBYPR2emKihhloVDvapknL/s1600/IMG_7234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh35VjfD2A33GrJ2ILNzQxZuXZXCtsnbx4PvBHTNU7hxI4Q7p8D8vkWsebs7I_1Y9FQGKD5pzTbwx6jBSNbdqBrCx4-l2qlzSp7QF-cxoeOG4TlJbYWbjt8czWBYPR2emKihhloVDvapknL/s640/IMG_7234.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">These Lemon Basil Grilled Shrimp Skewers were a Summer staple for me as a caterer- always one of the first things to go.  After I had served these a couple of times I had to raise the price of these on my menus because I was having to prepare so many of them to keep up with the demand of the guests... I <i>never</i> wanted to run out of <i>anything</i>.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I've mentioned before, I'm a stickler for making sure that everything on my menus goes well with each other... I find that these are much better to serve at a party than traditional shrimp cocktail because the flavors of the herbs and lemon go much better with a drink and other menu items than a strongly flavored ketchup based cocktail sauce.  They are perfect party food- flavorful, elegant, easy to prepare in advance and easy to eat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe was inspired by a Barefoot Contessa recipe - she served them as a main course with pesto pasta... also one of my favorite ways to enjoy them. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can find the skewers, <a href="http://everyday-occasions.myshopify.com/products/bamboo-pics-skewers">here</a>, that make these look great and perfect for a party.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeouMLhnz9De1WJ0lCdGIq3NERCB3MfvvHPa6SrIk3sp_Iu8O1BZz1A-w1DG_SkBfrUT6bhLVdVtXqHjVpjuDkiIkQE5qJ9I9-xyDuEPAI3RK_oYF8MXHDlGukAgrfSjJX0WrrmAWOGdQ/s1600/IMG_7259.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeouMLhnz9De1WJ0lCdGIq3NERCB3MfvvHPa6SrIk3sp_Iu8O1BZz1A-w1DG_SkBfrUT6bhLVdVtXqHjVpjuDkiIkQE5qJ9I9-xyDuEPAI3RK_oYF8MXHDlGukAgrfSjJX0WrrmAWOGdQ/s320/IMG_7259.jpg" width="213" /></a><i>Lemon Basil </i><br /><span style="font-size: large;">Grilled Shrimp Skewers</span><br /><span style="font-size: large;"><span style="font-size: small;">4 appetizer portions </span></span><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Flemon-basil-grilled-shrimp-kebabs.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-584Def1rNyY%2FT84SbjXEzgI%2FAAAAAAAAKog%2FcXlsw0YWfYo%2Fs640%2FIMG_7228.jpg&description=Grilled%20Lemon%20Basil%20Shrimp%20Skewers%20-%20Summer%20Appetizer%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Flemon-basil-grilled-shrimp-kebabs.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />1 pound of shrimp, peeled and deveined <br />3 cloves of garlic, minced<br />2 tablespoons of fresh basil, chopped<br />2 tablespoons of fresh parsley, chopped<br />1 tablespoon of dijon mustard<br />2 lemons, juiced <br />1/4 cup of olive oil<br />2 teaspoons of sea salt<br />1 teaspoon of cracked pepper<br /><a href="http://everyday-occasions.myshopify.com/products/bamboo-pics-skewers">bamboo skewers</a> <br /><br />In a bowl, combine garlic, basil, parsley, dijon, lemon juice, olive oil, salt and pepper.  Combine well with a fork.  Add shrimp and toss.  If time allows, let the shrimp marinate for 1 hour or over night.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8Ppkw_K_BJFzxA08I3LAZJYQFg7CISvjFkBYEWd5LdDST_YdqnamYCBZqDEIHZDs5r8IiKdHxdtP74HYooylo-n-ZGCgmxmpkMC6-Ei5JquYU7RJnAJWiO69PNIUCyxd8PaJOnsd_HPl/s1600/IMG_7092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8Ppkw_K_BJFzxA08I3LAZJYQFg7CISvjFkBYEWd5LdDST_YdqnamYCBZqDEIHZDs5r8IiKdHxdtP74HYooylo-n-ZGCgmxmpkMC6-Ei5JquYU7RJnAJWiO69PNIUCyxd8PaJOnsd_HPl/s640/IMG_7092.JPG" width="640" /></a> <br /><br />Soak wooden skewers in water for 1 hour.  Skewer shrimp onto the sticks.  Grill for 1 minute on each side until pink.  Serve warm, at room temperature, or refrigerate and serve cold.  If the weather isn't cooperating for the grill, they can also be prepared in the oven- just roast them at 450 degrees for 5-7 minutes.  <br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dKmeYFV45Hwvve3b9Rzsriej1w_0Z9fOsqQG9oK62Q00LDz_rBGx8J1BHwoto3Su8l2nnVl9hCLEABsveoYmZdxrYPCdxajdJ2iq8vtzuB9a2iBUtUUutMpeeG_AgBwjwTDpOHPxrhvQ/s1600/IMG_7228.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dKmeYFV45Hwvve3b9Rzsriej1w_0Z9fOsqQG9oK62Q00LDz_rBGx8J1BHwoto3Su8l2nnVl9hCLEABsveoYmZdxrYPCdxajdJ2iq8vtzuB9a2iBUtUUutMpeeG_AgBwjwTDpOHPxrhvQ/s640/IMG_7228.jpg" width="425" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtE-lpE6nZQ8FtJZrFhMe6gtiVi_T9iEFPBoickEsJafpPOSM9s4mL9SR7FnQINz-4lqBDKnXtQXa-YqHGLBrVy7IXXUIcPDOevR1Svz2s7_6RcEjJGeSkXFyDrmZiJeCLwUlXv-APX8q/s1600/patio-party.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtE-lpE6nZQ8FtJZrFhMe6gtiVi_T9iEFPBoickEsJafpPOSM9s4mL9SR7FnQINz-4lqBDKnXtQXa-YqHGLBrVy7IXXUIcPDOevR1Svz2s7_6RcEjJGeSkXFyDrmZiJeCLwUlXv-APX8q/s640/patio-party.jpg" width="640" /></a></div><br />For the complete menu and all of the recipes from my <a href="http://jennysteffens.blogspot.com/2012/06/ladies-night-cocktail-party-on-patio.html" target="_blank">Ladies Night Patio Party</a>, click here!<br /><br />Stop by <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">Everyday Occasions, The Store</a> for more of my favorite <a href="http://everyday-occasions.myshopify.com/collections/baking-supplies">entertaining essentials</a> that make entertaining easy.

Lemon Basil Grilled Shrimp Skewers | Grilled Summer Appetizer

These Lemon Basil Grilled Shrimp Skewers were a Summer staple for me as a caterer- always one of the first things to go. After I had served...

7:10 AM

Shrimp Scallop Parchment Packets with Lemon, Chive & Potatoes

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl_ELIf7JsmyCl5uMDEeMpO1KGS2Uhb4DWqArI3Gsm_SHDExEOdYjLy-MYHT8ajmCnHRraSg7Iq_Ph0yF_NLxEfcFvZ9ej6T48zNunRfhtOmGvLAUla0qYORoJwvkTzKluT42bbTlNoM/s1600/IMG_1057.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl_ELIf7JsmyCl5uMDEeMpO1KGS2Uhb4DWqArI3Gsm_SHDExEOdYjLy-MYHT8ajmCnHRraSg7Iq_Ph0yF_NLxEfcFvZ9ej6T48zNunRfhtOmGvLAUla0qYORoJwvkTzKluT42bbTlNoM/s640/IMG_1057.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yrCZjZKMOpSgw3ZszwgVbvaxReiO8RrIC5OjfYVvncu7PUbq8HNzwAN02c-LIUmNQb_i-CSzaaqxwzc3m-XHFQWU_VqSLasn-Qh7EE9MYT-8uM_3wR_AkB41FrbEiND5sbWfXiHEILA/s1600/IMG_1053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1yhawff8c0STXNnD-iZD9zDQYfnSawdjCVX4d2YGr0bHNVcRpX7R1CfPvhjUwXt9BgnfMnJpZS0bug4pJzG1mr45_qWr-zQnW6snUaiW3LL1LU4vEntkdReqCRvDbs3iK5oL31m3Ies/s1600/IMG_1055.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1yhawff8c0STXNnD-iZD9zDQYfnSawdjCVX4d2YGr0bHNVcRpX7R1CfPvhjUwXt9BgnfMnJpZS0bug4pJzG1mr45_qWr-zQnW6snUaiW3LL1LU4vEntkdReqCRvDbs3iK5oL31m3Ies/s400/IMG_1055.jpg" width="300" /></a></div><span style="font-size: large;">Shrimp & Scallops in Parchment </span><br /><i>with Lemon, Chive & Potatoes</i><br /><br />*This recipe was featured in a blog post I wrote for the Humana's Real For Me website.  <a href="http://www.mywell-being.com/play/pursue/fresh-and-light-new-year">Click here to get the recipe</a>. <br /><br />When I'm hosting a dinner party I love when everything is made individually - it is so much easier to prepare portions rather than just guess how much everyone will take.  These Shrimp & Scallop Parchment Packets are such an elegant solution to a dinner party.  Your guests will be thrilled to have their very own package to open for dinner - and it is fun to have something so rustic looking contain an elegant, fresh and flavorful dinner.<br /><br />Each packet contains sliced potatoes, bay scallops, jumbo shrimp, lemon, garlic, chive and butter... an entire meal!  The lemon and garlic create an amazing aroma in the kitchen while they are baking in the oven.  Your guests will be shocked to find such a wonderful meal wrapped in such a cute package.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvl_ELIf7JsmyCl5uMDEeMpO1KGS2Uhb4DWqArI3Gsm_SHDExEOdYjLy-MYHT8ajmCnHRraSg7Iq_Ph0yF_NLxEfcFvZ9ej6T48zNunRfhtOmGvLAUla0qYORoJwvkTzKluT42bbTlNoM/s1600/IMG_1057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5b4xrkAovhkgQajdVVjUGW2FifGlEkKB5LAX0ApEzwbBCLq467bZQrObUquUp2UmDoXDorXJqzVkOQRtygzqwyPXgc4Vem5L40cGqFyDCF01tf5qdU3pdkLTrgb4h1VT21IK9Ehhyfg/s1600/IMG_1061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5b4xrkAovhkgQajdVVjUGW2FifGlEkKB5LAX0ApEzwbBCLq467bZQrObUquUp2UmDoXDorXJqzVkOQRtygzqwyPXgc4Vem5L40cGqFyDCF01tf5qdU3pdkLTrgb4h1VT21IK9Ehhyfg/s640/IMG_1061.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1zNN-WoBD6o4fSgIfVSLrDX_DvFmARi6IpGc9_COJTS8p55r_WaLJEHtGJDEa6vPSOfaM1A6ZSeQR_5V3g1gqtvdXIEB2M2RJ2PpQzDg7sGeP26e6hSGp35WzQoOJEMwrlJMesBCwTA/s1600/IMG_1016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1zNN-WoBD6o4fSgIfVSLrDX_DvFmARi6IpGc9_COJTS8p55r_WaLJEHtGJDEa6vPSOfaM1A6ZSeQR_5V3g1gqtvdXIEB2M2RJ2PpQzDg7sGeP26e6hSGp35WzQoOJEMwrlJMesBCwTA/s640/IMG_1016.JPG" width="640" /></a></div><br />The contents before cooking... You can experiment with different combination of things you love.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZzEYGjGBOHd6T2-5aCiaxCoxHrM3zAXlQLnvVfkdvv32y1Kdeng2OpTyAGsC0J3DMCVvW77eps3yeeBSVKteJ2ghyrLAJY-2iL_Md4GdGBgsMMOaSaf9FFGdinsBdk92R1h8hbA-RD8/s1600/IMG_1033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZzEYGjGBOHd6T2-5aCiaxCoxHrM3zAXlQLnvVfkdvv32y1Kdeng2OpTyAGsC0J3DMCVvW77eps3yeeBSVKteJ2ghyrLAJY-2iL_Md4GdGBgsMMOaSaf9FFGdinsBdk92R1h8hbA-RD8/s640/IMG_1033.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Be sure to follow me on <a href="https://pinterest.com/jennysteffens/" target="_blank">Pinterest</a>, <a href="https://twitter.com/#%21/JennySteffens" target="_blank">Twitter</a> & <a href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965" target="_blank">Facebook</a> to keep updated on all of my posts! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div id="PageDiv" style="margin: auto; min-height: 100%; position: relative; width: 1100px;"><div id="pinliketweetfollow" style="height: 121px; left: 0px; position: absolute; top: 0px; width: 505px; z-index: 1;"><img alt="pinliketweetfollow" border="0" height="119" src="Resources/pinliketweetfoll.jpeg" style="float: left; position: relative; top: 2px;" usemap="#map1" width="505" /></div><map id="map1" name="map1"><br /> <area alt="twitterlogo1" coords="285,42,345,103" href="http://twitter.com/#%21/jennysteffens"></area><br /> <area alt="rsslogo1a1" coords="409,43,468,104" href="http://feeds.feedburner.com/JennySteffens"></area><br /> <area alt="images1a" coords="164,43,224,103" href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965"></area><br /> <area alt="pinit" coords="33,39,101,101" href="http://pinterest.com/jennysteffens/"></area><br /> </map></div><script src="http://files.go2web20.net/twitterbadge/1.0/badge.js" type="text/javascript"></script><script charset="utf-8" type="text/javascript">

Shrimp Scallop Parchment Packets with Lemon, Chive & Potatoes

Shrimp & Scallops in Parchment with Lemon, Chive & Potatoes *This recipe was featured in a blog post I wrote for the Humana's Re...

12:14 PM

Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s1600/IMG_8518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s640/IMG_8518.jpg" width="552" /></a></div><br />Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events.  Why?  Because everyone is hungry and they know that they can eat a shrimp in one easy bite while they are holding their cocktail.  Strong and spicy classic cocktail sauce is just that, classic.  I really like classic cocktail sauce, but unfortunately it doesn't compliment many things.  I'm big on everything on the menu 'going' together and I don't like the idea of ketchupy cocktail sauce mixing with other things.<br /><br />My solution was to come up with a new version of Shrimp Cocktail that my clients would love.  For the sauce, I love the combination of lemon, garlic and capers, so I came up with a simple lemon, caper cream sauce that was a big hit.  I found that tossing the raw, peeled shrimp in olive oil, salt and pepper, and roasting them (instead of boiling) made it very flavorful.  It is definitely an easy recipe to make for a crowd.  All you do is put them on a baking sheet and toss them in the oven for 5-7 minutes!  I recommend preparing 3-5 pieces per person... or more.  Trust me, they'll be popular.<br /><br />For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>! <br /><br /><span style="font-size: large;">Roasted Salt & Pepper Shrimp</span><br /><i>with Lemon Caper Cream Sauce</i><br /><br />2 pounds of shrimp, peeled with tails on<br />1/4 cup of olive oil<br />1 tablespoon of Sea Salt<br />1/2 tablespoon of Black Pepper<br /><br />Preheat oven to 425 degrees.  If the shrimp is frozen, run cool water over it until they have thawed.  Place them on a baking sheet.  Drizzle olive oil over the shrimp, then toss with salt & pepper.  Roast in the oven for 5-7 minutes until they are bright pink and no longer translucent.   <br /><br />Sauce:<br />2 tablespoons of olive oil<br />2 cloves of garlic, minced<br />1 tablespoon of lemon juice<br />2 tablespoons of capers<br />1 cup of sour cream  <br />Salt & Pepper<br /><br />To make the sauce, in a small bowl, combine oil and garlic.  Microwave for 10-15 seconds to slightly cook the garlic.  Add lemon juice, capers and sour cream, using a fork or a small whisk to combine.  Salt & Pepper to taste. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s1600/IMG_8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s640/IMG_8529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>!  </div>

Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events. Why? Because everyone is hung...

4:23 PM

Vegetable Ragu with Shrimp & Rigatoni | Dinner Recipes | Pasta

<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY5sRY7ucXmjc_KRzx5bgCPpkbzdvAw9yO_k17OVIYIdcXSAidkSf4VbOi7qIjSPmDYr_KdOC98ND6zpdNLL5vb5EPT_YMrkpJulhsfVzKyl3BVoiQMmaJz0PitAq54zFFL53OUwit05A/s1600/IMG_6822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyTo4yorF3oJuEiEI-qUKVuySA7351wtqOIaSFALnWhb1k-U7TSnmlAnp52Rpfugt0AktFNyEUyGlhMDQKe4NKTFCvu_DI_h4UktbJ1xGuGZ05jpKtiSslwQAjZ3HXV6SK8DSpXxYR3rD/s1600/IMG_6876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyTo4yorF3oJuEiEI-qUKVuySA7351wtqOIaSFALnWhb1k-U7TSnmlAnp52Rpfugt0AktFNyEUyGlhMDQKe4NKTFCvu_DI_h4UktbJ1xGuGZ05jpKtiSslwQAjZ3HXV6SK8DSpXxYR3rD/s640/IMG_6876.JPG" width="640" /></a></div><br />Vegetable Ragu with Shrimp and Rigatoni<br /><br />Ragu comes in all shapes and sizes...  I've posted my <a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">beef ragu and pappardelle pasta</a>, but this is a lighter version made with vegetables.  The texture, slight sweetness and flavor from carrots, onions and cherry tomatoes.  It is a quick recipe - a whirl in the food processor, then 10 minutes in the skillet.  <br /><br />I added shrimp (reminiscent of a dinner I had at a French bistro with wide egg noodles) to this recipe, but you can add mushrooms, chicken, pork, pancetta, etc. <br /><br />Vegetable Ragu with Shrimp and Rigatoni<br /><br />2 large carrots<br />1 yellow onion<br />5 cloves of garlic<br />1 teaspoon of salt <br />1/2 tablespoon of italian herbs (any combo of dried or fresh basil, thyme, rosemary, oregano)<br />3 tablespoons of olive oil<br />1 cup of red wine<br />4 tablespoons of tomato paste<br />1 cup of cherry tomatoes, halved or sliced<br />1/4 cup of heavy cream<br />1 pound of shrimp, peeled<br />1 pound of pasta - rigatoni or penne work great<br />parmesan cheese<br />italian flat leaf parsley<br /><br />Before you begin the sauce, put a pot of water on to boil.  Add 2-3 tablespoons of sea salt to the water. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNnZQxMhVEt6WnI50jEWg9yvhA8PeTqsVohjZu0bT-Gmy49lM07U-fQXg1WTIypnlUDgOJMCYZGgpfjATTdiEDSkRFEXiLzgs3ThPgUAhbXco2EVJtKV3bh1jQr1y1rNJr7KAFltM9-1Z/s1600/IMG_6803.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNnZQxMhVEt6WnI50jEWg9yvhA8PeTqsVohjZu0bT-Gmy49lM07U-fQXg1WTIypnlUDgOJMCYZGgpfjATTdiEDSkRFEXiLzgs3ThPgUAhbXco2EVJtKV3bh1jQr1y1rNJr7KAFltM9-1Z/s400/IMG_6803.JPG" width="400" /></a></div>Cut onions, carrots and garlic into a large dice and put in the food processor. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFujW30DjZq_FK7Z9bhLEtfBgAIT5uzn9iNdppp8reTYl5T54oqhI78BFP9BNDhzBa69V57wAWj66mh_DX-t1IVgWJI_hz6-mhV2XOIrQhJzw9y_ltWYKwerFZ_9inHpiPfHjZe9fL71CE/s1600/IMG_6817.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyG9dXYrEL9vyWNwwXF1_w6u-b2MO1SNuApLJZA8CqpWlfrBR49ggQ4M3p7AMVrO6bVEIR-aqYeQPtXcENpVyqnUekUuTJIdpFALW11ySXtJosBndw5Eq-O7dtHyB4eWWri4UMV4PBfyD/s1600/IMG_6808.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyG9dXYrEL9vyWNwwXF1_w6u-b2MO1SNuApLJZA8CqpWlfrBR49ggQ4M3p7AMVrO6bVEIR-aqYeQPtXcENpVyqnUekUuTJIdpFALW11ySXtJosBndw5Eq-O7dtHyB4eWWri4UMV4PBfyD/s400/IMG_6808.JPG" width="400" /></a></div> Pulse food processor until the vegetables are chopped - not too finely.  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNBDqSZ-UXCrjfDORBcwgbPbVeldt4cqMDllUK3HNGdWTm7UdA003rYmmUL_qo-BDIYRf_Kv2vnzYhN_TcRkWBuREJNsYmRETkUYR0ZpGX88QGva-6Ste3H4HMT-M5VF66s4P_MTItu_5/s1600/IMG_6810.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLNBDqSZ-UXCrjfDORBcwgbPbVeldt4cqMDllUK3HNGdWTm7UdA003rYmmUL_qo-BDIYRf_Kv2vnzYhN_TcRkWBuREJNsYmRETkUYR0ZpGX88QGva-6Ste3H4HMT-M5VF66s4P_MTItu_5/s400/IMG_6810.JPG" width="400" /></a></div> Cook the vegetables in a skillet on medium with the olive oil for 5 minutes until tender.<br /><br />*Now would be a great time to put the pasta in the boiling water to cook.  <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Wb568DHryJgswDS2pz3Zln5iNanduCPpilWXJXI1bEwhryRuej1lcX7iHAGsLpaFZqrIQD2EEVUUDOMsnxj8VqePOPVjBRkPIxJrJLL5bL3PKCm5rLI9O3aZzJynLkFfVSS7oOW-SJG/s1600/IMG_6812.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95Wb568DHryJgswDS2pz3Zln5iNanduCPpilWXJXI1bEwhryRuej1lcX7iHAGsLpaFZqrIQD2EEVUUDOMsnxj8VqePOPVjBRkPIxJrJLL5bL3PKCm5rLI9O3aZzJynLkFfVSS7oOW-SJG/s400/IMG_6812.JPG" width="400" /></a> Add wine and tomato paste.  Stir and cook on medium for 5 minutes until the vegetables have absorbed the wine. <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFujW30DjZq_FK7Z9bhLEtfBgAIT5uzn9iNdppp8reTYl5T54oqhI78BFP9BNDhzBa69V57wAWj66mh_DX-t1IVgWJI_hz6-mhV2XOIrQhJzw9y_ltWYKwerFZ_9inHpiPfHjZe9fL71CE/s1600/IMG_6817.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFujW30DjZq_FK7Z9bhLEtfBgAIT5uzn9iNdppp8reTYl5T54oqhI78BFP9BNDhzBa69V57wAWj66mh_DX-t1IVgWJI_hz6-mhV2XOIrQhJzw9y_ltWYKwerFZ_9inHpiPfHjZe9fL71CE/s400/IMG_6817.JPG" width="400" /></a>Add the cherry tomatoes and continue to cook. </div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY5sRY7ucXmjc_KRzx5bgCPpkbzdvAw9yO_k17OVIYIdcXSAidkSf4VbOi7qIjSPmDYr_KdOC98ND6zpdNLL5vb5EPT_YMrkpJulhsfVzKyl3BVoiQMmaJz0PitAq54zFFL53OUwit05A/s1600/IMG_6822.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXY5sRY7ucXmjc_KRzx5bgCPpkbzdvAw9yO_k17OVIYIdcXSAidkSf4VbOi7qIjSPmDYr_KdOC98ND6zpdNLL5vb5EPT_YMrkpJulhsfVzKyl3BVoiQMmaJz0PitAq54zFFL53OUwit05A/s400/IMG_6822.JPG" width="400" /></a> Add the shrimp and cook for 2 minutes - just until shrimp are cooked. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx0TmscP0dryL2ZETFC4t4tPfqu7TBJklEXfAsj-K1IgoFAaHSHOXEmhpx7aEAUErbMOcNHMO0T0FZTaS_KujGh7QQ54k3S6jYpm9Ul1tMEa5WxIOXtGA5Sqdv0Sch319u5vuBjWFTedR/s1600/IMG_6825.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhx0TmscP0dryL2ZETFC4t4tPfqu7TBJklEXfAsj-K1IgoFAaHSHOXEmhpx7aEAUErbMOcNHMO0T0FZTaS_KujGh7QQ54k3S6jYpm9Ul1tMEa5WxIOXtGA5Sqdv0Sch319u5vuBjWFTedR/s400/IMG_6825.JPG" width="400" /></a> Add cream.  *Pasta should be just about done!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGXmG5zGT2dnbF-rtrNjJNRpjh5WToVfxNVVkIC3fA3ukvtMU91SqYFMHw98YE7aU5DKJ3UDoDzx5XE-y3T37pjnfo-PhRXqQCusMA6vCllxQeOSfpyZ_UOK_5gL4a8q6eiS9ZzBkGe_b/s1600/IMG_6830.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGXmG5zGT2dnbF-rtrNjJNRpjh5WToVfxNVVkIC3fA3ukvtMU91SqYFMHw98YE7aU5DKJ3UDoDzx5XE-y3T37pjnfo-PhRXqQCusMA6vCllxQeOSfpyZ_UOK_5gL4a8q6eiS9ZzBkGe_b/s400/IMG_6830.JPG" width="400" /></a></div>Stir the cream in and combine until a sauce is formed.  To thin the sauce, add some of the pasta water, if necessary.   Remove the sauce from heat.  Strain pasta and put it directly into the sauce (without rinsing).<br /><br />Toss and serve with Parmesan cheese and parsley. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGDV6e2ITtPn1zSk0K469Vu4kMD2e-KHPmIDHpHCcnTAxk92F2ztzbsZIjM6tgB1ijiolt7lCh5tF65B7Mded6cTRocMaj99wCiNamJENE-Hw_WlLV3r6t0W2sJgEhDvFIH8Raa7WaNK1/s1600/IMG_6885.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGDV6e2ITtPn1zSk0K469Vu4kMD2e-KHPmIDHpHCcnTAxk92F2ztzbsZIjM6tgB1ijiolt7lCh5tF65B7Mded6cTRocMaj99wCiNamJENE-Hw_WlLV3r6t0W2sJgEhDvFIH8Raa7WaNK1/s640/IMG_6885.JPG" width="640" /></a>

Vegetable Ragu with Shrimp & Rigatoni | Dinner Recipes | Pasta

Vegetable Ragu with Shrimp and Rigatoni Ragu comes in all shapes and sizes... I've posted my beef ragu and pappardelle pasta , but this...

10:31 AM

Shrimp Tacos | Avocado Black Bean Salad | Red Pepper Margaritas | Friday!

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXlu4N3_nx93golkQlB3aGkSy_LiFL7-biCrn2Un6ESGX8VeChfkPp5es4qKbIXszCs6lWqz8yqkC5Jjb7j1DEhtPug5zVpsH0TbN70aJXrzB1rdzViE5w7TMiHruM4jzS4_xOFzRWzai/s1600/IMG_6215.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXlu4N3_nx93golkQlB3aGkSy_LiFL7-biCrn2Un6ESGX8VeChfkPp5es4qKbIXszCs6lWqz8yqkC5Jjb7j1DEhtPug5zVpsH0TbN70aJXrzB1rdzViE5w7TMiHruM4jzS4_xOFzRWzai/s640/IMG_6215.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/03/red-pepper-margaritas-mexican-favorites.html">Red Pepper Margarita</a> - I know it sounds crazy, but the red pepper adds a sweet and spicy touch</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnrVVGRy9GPVULPuNuagE-rowMbRDInzTXY2yPfKU5nFC0k8yhDXtUNgPbJ7xB9BVAwVdo8CMzJOSFUkK7T_x3geSAfvtnSf_H5s_hIS0FqHUjxvgo7F-biffWO-8XOsOjDCB2eXCQt0a/s1600/IMG_5913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOZZqRKlXuEz8nYwBxtx9sMWy5HNw_NuAGFPhNA69PrpujcBVfFpLhR67SodxlkgPtJWt2aPe63Vl__b2IHl1P_vA9UQVOMsWOqHW8Dq7DviM-BD-GaBsRkm4EgwXlzHSs9Imo4akcs0-/s1600/IMG_5520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>It is Friday... for us, that means I'm in the mood for Margaritas and Mexican food.  While Mike and I both frequently crave what we refer to as "old school" tacos (ground beef, iceberg lettuce, cheddar cheese & spanish gardens taco sauce) for a weeknight dinner... but on a Friday night it is fun to upgrade to some of our new Mexican favorites : shrimp tacos, avocado and black bean salad (vs. guacamole) and red pepper margaritas.<br /><br />This is a great Friday night party menu - fun, and easy - everyone makes their own tacos and pours their own drinks.  Just make an extra large pitcher of margaritas and you'll be set!<br /><br /><a href="http://jennysteffens.blogspot.com/2011/03/red-pepper-margaritas-mexican-favorites.html">Red Pepper Margaritas Recipe >> </a><br /><a href="http://www.blogger.com/goog_1242707793"><br /></a><br /><a href="http://jennysteffens.blogspot.com/2011/03/shrimp-tacos-with-avocado-and-white.html">Shrimp Taco Recipe >> </a><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOZZqRKlXuEz8nYwBxtx9sMWy5HNw_NuAGFPhNA69PrpujcBVfFpLhR67SodxlkgPtJWt2aPe63Vl__b2IHl1P_vA9UQVOMsWOqHW8Dq7DviM-BD-GaBsRkm4EgwXlzHSs9Imo4akcs0-/s1600/IMG_5520.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOZZqRKlXuEz8nYwBxtx9sMWy5HNw_NuAGFPhNA69PrpujcBVfFpLhR67SodxlkgPtJWt2aPe63Vl__b2IHl1P_vA9UQVOMsWOqHW8Dq7DviM-BD-GaBsRkm4EgwXlzHSs9Imo4akcs0-/s640/IMG_5520.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/03/shrimp-tacos-with-avocado-and-white.html">Shrimp Tacos with avocado, pepper jack cheese, green onions, tomatoes and white corn tortillas</a></td></tr></tbody></table><br /><a href="http://jennysteffens.blogspot.com/2011/03/avocado-sweet-corn-and-black-bean-salad.html">Avocado Salad Recipe >> </a><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnrVVGRy9GPVULPuNuagE-rowMbRDInzTXY2yPfKU5nFC0k8yhDXtUNgPbJ7xB9BVAwVdo8CMzJOSFUkK7T_x3geSAfvtnSf_H5s_hIS0FqHUjxvgo7F-biffWO-8XOsOjDCB2eXCQt0a/s1600/IMG_5913.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnrVVGRy9GPVULPuNuagE-rowMbRDInzTXY2yPfKU5nFC0k8yhDXtUNgPbJ7xB9BVAwVdo8CMzJOSFUkK7T_x3geSAfvtnSf_H5s_hIS0FqHUjxvgo7F-biffWO-8XOsOjDCB2eXCQt0a/s640/IMG_5913.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/03/avocado-sweet-corn-and-black-bean-salad.html">Avocado Salad : Sweet Corn, Tomatoes, black beans, avocados, green onions, in a Lime Vinaigrette </a></td></tr></tbody></table><a href="http://jennysteffens.blogspot.com/2011/03/avocado-sweet-corn-and-black-bean-salad.html">Avocado Salad Recipe >></a><br /><a href="http://jennysteffens.blogspot.com/2011/03/shrimp-tacos-with-avocado-and-white.html">Shrimp Taco Recipe >></a><br /><a href="http://jennysteffens.blogspot.com/2011/03/red-pepper-margaritas-mexican-favorites.html">Red Pepper Margarita Recipe >></a>

Shrimp Tacos | Avocado Black Bean Salad | Red Pepper Margaritas | Friday!

Red Pepper Margarita - I know it sounds crazy, but the red pepper adds a sweet and spicy touch It is Friday... for us, that means I'm i...

8:52 AM

Shrimp Cashew Curry with Rice Noodles | Simple Thai Recipes | Recipes

Shrimp Cashew Curry with Rice Noodles | Simple Thai Recipes | Recipes

Shrimp Cashew Curry with Rice Noodles Shrimp Cashew Curry As I've mentioned before, I'm no expert on Thai food. I have figured out...

6:29 PM

Shrimp Spring Rolls Recipe | Peanut Dipping Sauce Recipe | Simple Thai Recipes

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQbX6Ws3wSyxa8rmVbZJbDNLF8CdqaSxZTJDIEjZDmHL68YAt6J10eBxJupruyk6BHiCcuB16jDzQP3epwcJWcfBnnFIGk2ClgRKtbzNKzdKZBeJzuIdi-HDBYSO48ghY_kF2UQepGCWDr/s1600/IMG_6268_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6o4Lpbn4AZkXP2d_UqsinYHpC3KpUCURYll7FyEDYAam8hPbwAnhru2iPRTidYDfO53OwLn9AsJf89y7j6dARt54h2fRmjKmrPVqf_GKqHg_JOacvyT3qYr6lJE7Kdmve6PyoWBwB4eq/s1600/IMG_6268_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6o4Lpbn4AZkXP2d_UqsinYHpC3KpUCURYll7FyEDYAam8hPbwAnhru2iPRTidYDfO53OwLn9AsJf89y7j6dARt54h2fRmjKmrPVqf_GKqHg_JOacvyT3qYr6lJE7Kdmve6PyoWBwB4eq/s640/IMG_6268_2.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-TNrlrC1lDner1IZXuY1h9c-_WyjJMRs7DOh7uoEBNx2Xs_tZe3PV-cD5arnk2cH8h9Ckjy1zXPjCUzExQs9XbIqo6aayDdCdNTC_dGVAM3NwOWBJGYqkbCBcj0_xrdysKRLO-y3XuMm/s1600/IMG_6281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>As I mentioned in the Peanut Sauce Recipe, I am not an expert in Thai food.  But, I've become a fan lately - especially Spring Rolls with Peanut Sauce.<br /><br />At first, I was intimidated by the rice paper and rice noodles used to make the spring rolls, but  after easily finding them at my neighborhood grocery store and reading  the instructions... boil in water for 2 minutes/soak in hot water for 20  seconds, respectively... I decided I could manage.   <br /><br />The spring rolls themselves can be filled with anything.  I prepared a traditional shrimp spring roll with carrots, red pepper, rice noodles and basil (I swapped the cilantro for basil - not a cilantro fan) wrapped in rice paper.<br /><br />Shrimp Spring Roll Recipe<br />8 rolls <br /><br /><br /><br />1/2 package of rice noodles<br />8 rice paper wrappers<br />1 red pepper<br />24 medium cooked shrimp (1 pound of 24 count shrimp)<br />1 cup of carrots, julienned<br />8 fresh basil leaves<br /><a href="http://jennysteffens.blogspot.com/2011/02/peanut-dipping-sauce-recipe-recipes.html">Peanut Sauce Recipe>></a><br /><br />Begin by boiling water in a sauce pan. When the water boils, pour half of the water into a shallow bowl that is large enough to soak the rice paper wrapper.  Cook the noodles in the sauce pan with boiling water for 2-3 minutes.  Remove them from water and place them in a bowl.<br /><br />Soak the rice paper in the shallow bowl filled with hot water for 20 seconds.  Remove it from the water and place it between two layers of a clean kitchen towel to make it sticky.  Peal the paper away from the towel, being careful not to tear it.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif47vFfujDMYtSzVSw6E-0XnaqDM2u6JZjS_iRKbNuNXmfwEND0-tJprAn40xBZCeT3ypfywkVkyBLnT4VlLVnE-akrPF7fCpnRJl75UuWwrWU9T9d2Hdb5lcMhz5eTizJEubfnNaF_ySP/s1600/IMG_6217.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif47vFfujDMYtSzVSw6E-0XnaqDM2u6JZjS_iRKbNuNXmfwEND0-tJprAn40xBZCeT3ypfywkVkyBLnT4VlLVnE-akrPF7fCpnRJl75UuWwrWU9T9d2Hdb5lcMhz5eTizJEubfnNaF_ySP/s320/IMG_6217.JPG" width="320" /></a></div>Place the paper on your work surface.  Start by lining 3 of the shrimp up in the center.  Add carrots, peppers and basil. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SNUSV5EWbGA6wlLiCGNA3w9h_epYuCsbEFysMrZ0xBtUHC1J9fbygwZLYwJY3UP1jTLbRCwZWnWUy9vjCHMaiGOaLnBlzi4Rt3ly-G04TMkzHdIPdHta365rezXq3ZZYy3l29NPHxTaY/s1600/IMG_6220.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5SNUSV5EWbGA6wlLiCGNA3w9h_epYuCsbEFysMrZ0xBtUHC1J9fbygwZLYwJY3UP1jTLbRCwZWnWUy9vjCHMaiGOaLnBlzi4Rt3ly-G04TMkzHdIPdHta365rezXq3ZZYy3l29NPHxTaY/s320/IMG_6220.JPG" width="320" /></a></div>Top with some of the cooked noodles. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdaVAIBomsaW1T2gIwysTPDMF2MF8MpKvUQ4D9gZhyphenhyphen8wLgKtMLPzmwFAN7X3FZBMvfKlhw6FHK_UdkgGec-4bvcEDAjs-MNp01ukqG3cTKpSMi4j2gFryhtJss6l5oqKZYlQ7xBbR-VOq/s1600/IMG_6221.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkdaVAIBomsaW1T2gIwysTPDMF2MF8MpKvUQ4D9gZhyphenhyphen8wLgKtMLPzmwFAN7X3FZBMvfKlhw6FHK_UdkgGec-4bvcEDAjs-MNp01ukqG3cTKpSMi4j2gFryhtJss6l5oqKZYlQ7xBbR-VOq/s320/IMG_6221.JPG" width="320" /></a></div> Fold in the sides, and roll it together snugly. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdWrgvWPjVuqzgLCYolfCoPEGyTe41xf-pjpQYqvNtZMvE-cpMii3aZ70nzFstcSc6n-0XvQAW2Ccr5DQjtf9yN-t6JP7qawNR9LKFkUPJhRC8GuViRtPAJUbYNIqe6mxdCOCBcQSCNsj/s1600/IMG_6222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDdWrgvWPjVuqzgLCYolfCoPEGyTe41xf-pjpQYqvNtZMvE-cpMii3aZ70nzFstcSc6n-0XvQAW2Ccr5DQjtf9yN-t6JP7qawNR9LKFkUPJhRC8GuViRtPAJUbYNIqe6mxdCOCBcQSCNsj/s320/IMG_6222.JPG" width="320" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-TNrlrC1lDner1IZXuY1h9c-_WyjJMRs7DOh7uoEBNx2Xs_tZe3PV-cD5arnk2cH8h9Ckjy1zXPjCUzExQs9XbIqo6aayDdCdNTC_dGVAM3NwOWBJGYqkbCBcj0_xrdysKRLO-y3XuMm/s1600/IMG_6281.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-TNrlrC1lDner1IZXuY1h9c-_WyjJMRs7DOh7uoEBNx2Xs_tZe3PV-cD5arnk2cH8h9Ckjy1zXPjCUzExQs9XbIqo6aayDdCdNTC_dGVAM3NwOWBJGYqkbCBcj0_xrdysKRLO-y3XuMm/s320/IMG_6281.JPG" width="320" /></a><br />Peanut Dipping Sauce<br /><br />This no-cook sauce takes just seconds in a food processor. <br /><br /><a href="http://jennysteffens.blogspot.com/2011/02/peanut-dipping-sauce-recipe-recipes.html">Get the Peanut Dipping Sauce Recipe >></a>

Shrimp Spring Rolls Recipe | Peanut Dipping Sauce Recipe | Simple Thai Recipes

As I mentioned in the Peanut Sauce Recipe, I am not an expert in Thai food. But, I've become a fan lately - especially Spring Rolls wit...

11:17 AM

Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZj_IiDzm6rQRCugQYnJvAmvPgxoLyvscjG1JkC_ZcDjPTcMeuTFusngU26j9dJFfFOpFpHLfd3jlJ56iL6JpbwTdDQ_xkM1meyR7Gm61v2to5nHoX0-BexYcaehlVa3K2IDAPEnzck8I/s1600/IMG_2941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZj_IiDzm6rQRCugQYnJvAmvPgxoLyvscjG1JkC_ZcDjPTcMeuTFusngU26j9dJFfFOpFpHLfd3jlJ56iL6JpbwTdDQ_xkM1meyR7Gm61v2to5nHoX0-BexYcaehlVa3K2IDAPEnzck8I/s640/IMG_2941.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Shrimp tossed in Pesto with Grilled Bread</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pound of shrimp, peeled</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of olive oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4 cloves of garlic, peeled</div><div class="separator" style="clear: both; text-align: left;">1/3 cup of parmesan, grated or in chunks</div><div class="separator" style="clear: both; text-align: left;">2 cups of basil leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of salt</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of pepper</div><div class="separator" style="clear: both; text-align: left;">3/4 cups of olive oil </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat oven to 400 degrees.  On a baking sheet, toss shrimp in olive oil.  Bake for 4-6 minutes, or until the shrimp are pink.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the pesto, start with a food processor or blender.  Put in garlic and parmesan.  Pulse until the garlic and parmesan is in fine pieces.  Add in basil leaves, salt, pepper & olive oil.  Continue to pulse until a green paste has formed.  You may need to add more olive oil if you'd like it thinner.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a bowl, toss the shrimp in the pesto sauce - serve warm, at room temp, or chilled.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grilled Garlic Bread</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 loaf of Italian Bread or Baguette</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slice the bread into 1/2 inch slices.  Drizzle them with olive oil.  Place them olive oil down on a stove top grill pan, or saute pan.  Cook on each side for 2 minutes.  Rub garlic clove on one side of each piece of bread.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoHHzRwCxAp_28SYVCZzpifaFG-__r93Icoi2y1wUQ9vkSFElqzZkJIJ6Wo48H9tD_huq5fisH3k87KTEM7ZQrE2-L0GTWU9B2aECf_KvHSypmIwJXeMOYEIkRcMwEJ-e_rc95yn_Bszb/s1600/IMG_2942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoHHzRwCxAp_28SYVCZzpifaFG-__r93Icoi2y1wUQ9vkSFElqzZkJIJ6Wo48H9tD_huq5fisH3k87KTEM7ZQrE2-L0GTWU9B2aECf_KvHSypmIwJXeMOYEIkRcMwEJ-e_rc95yn_Bszb/s640/IMG_2942.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tomato & Green Olive Bruschetta with Grilled Bread</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2 cups of cherry tomatoes</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of green olives, pitted</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons of olive oil</div><div class="separator" style="clear: both; text-align: center;">sea salt & pepper</div><div class="separator" style="clear: both; text-align: center;">Grilled Garlic Bread (recipe above)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cut cherry tomatoes and olives into quarters.  Toss with olive oil, salt, and pepper.  Serve with grilled bread.  </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div class="post-body entry-content" style="color: #666666; font-family: 'Trebuchet MS'; font-size: 12px; text-align: left;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s1600/Pasta-Party.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s320/Pasta-Party.png" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" width="319" /></a>This recipe is part of my <a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">"Tuscan Pasta Dinner Party" </a> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Menu : </div></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.blogger.com/goog_165561046">Pesto Grilled Shrimp</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-shrimp-pesto-appetizer-tomato.html">Fresh Tomato & Olive Bruschetta</a></div></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">Pappardelle with Beef Ragu</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-pappardelle-with.html">Pappardelle with With Truffles</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-poached-pears-tuscan-pasta.html">Poached Pears</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">Rustic Holiday Table Setting</a></div></div></div><br /><div></div></div><div style="clear: both;"></div></div><div class="post-footer"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>

Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu

Shrimp tossed in Pesto with Grilled Bread 1 pound of shrimp, peeled 2 tablespoons of olive oil 4 cloves of garlic, peeled 1/3 cup of parmesa...

9:46 AM

Recipes | Shrimp & Mushroom Pasta in a Light Tomato Cream Sauce

<div style="text-align: center;"><span class="Apple-style-span"  style="font-family:'Lucida Grande', serif;"><span class="Apple-style-span" style="font-size: medium; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family: 'Lucida Grande'; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: collapse; color: rgb(102, 102, 102); font-size: 11px; white-space: pre; "><a href="http://picasaweb.google.com/lh/photo/JXkUKZ-OFTMN-ocSukOv4SfAK9BbK3koc3YNOcw0aBE?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4S_vzE2tytGRCH9xyeEuVdGpuKTCPgxqxDjIUBAlUxhYH9jmL4b-9Rpyvwe0jXRMNGdqmnVqxYicuZGZkK6FURpVWBPrkCkyc0LN2VlRaOoL3aYKJEywtOe5fyD7q5AGqeN5J6hk80T8/s600/IMG_0326.JPG" /></a></span></span></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;">This pasta is fast, cheap and tasty.  It is a fantastic simple meal to fix for an impromptu dinner party.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Shrimp & Mushroom Pasta with a Light Tomato Cream Sauce</div><div style="text-align: center;"><br /></div><div style="text-align: center;">serves 4</div><div style="text-align: center;"><br /></div><div style="text-align: center;">1 1/2 pound of shrimp, peeled</div><div style="text-align: center;">10 mushrooms, sliced</div><div style="text-align: center;">4 cloves of garlic, minced</div><div style="text-align: center;">2 tablespoons of olive oil</div><div style="text-align: center;">1 large can of whole tomatoes, drained and crushed by hand</div><div style="text-align: center;">1/4 cup of heavy cream</div><div style="text-align: center;">fresh parmesan</div><div style="text-align: center;">fresh basil (optional)</div><div style="text-align: center;">Sea salt</div><div style="text-align: center;">1/4 teaspoon of crushed red pepper flakes (optional)</div><div style="text-align: center;">1 pound of pasta</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Add the pasta to boiling water just as you begin the following steps.  This should time the pasta to be done just as the sauce is ready.  </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Start by sautéing the mushrooms in olive oil for 2-3 minutes.  Add the garlic, and cook for 30 seconds being careful not to burn it.  Add in the crushed tomatoes.  Reduce to simmer and cook for 3-5 minutes on low.  Season with Salt and crushed red pepper flakes to taste. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">Raise the heat to medium high and add the shrimp to the tomato mixture.  Cook the shrimp for about 2 minutes, then stir in the heavy cream.  Turn off the heat.</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Reserve 1 cup of the pasta water, set aside.  Drain the pasta and put the pasta (without rinsing) into the sauce.  Toss.  If the sauce needs thinning, add a small amount of the reserved pasta water.  Top with fresh grated parmesan cheese and fresh basil.  </div><div style="text-align: center;"><br /></div>

Recipes | Shrimp & Mushroom Pasta in a Light Tomato Cream Sauce

This pasta is fast, cheap and tasty. It is a fantastic simple meal to fix for an impromptu dinner party. Shrimp & Mushroom Pasta with a...

1:54 PM

Everyday : Recipes : Shrimp, Peas, Lemon & Cherry Tomato Pasta

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg391F9GtTpIMB0Vk7rRI_dwRxE8pFuh-TzaMyscDoO2zaqfsagT9R-jLtJGM6saHQIyrpD4ragvOZg0A-r0fzty_411LcIxfnkmJsx7kE8hXK1KN6xNJDM2ljhUum5qyJGGWW2UfPEj0/s1600-h/SHRIMP+PEAS.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358881675126228914" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg391F9GtTpIMB0Vk7rRI_dwRxE8pFuh-TzaMyscDoO2zaqfsagT9R-jLtJGM6saHQIyrpD4ragvOZg0A-r0fzty_411LcIxfnkmJsx7kE8hXK1KN6xNJDM2ljhUum5qyJGGWW2UfPEj0/s400/SHRIMP+PEAS.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" /></a>Tonight's dinner was fantastic.  Fresh ingredients, light sauce, and flavorful - a great summer recipe.   And, it took me about 10 minutes!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqF87LOKKoAcPKKiVwymqtAbYiHk3cQE2EZFzXIGZGhuWiOVFJn4H0g9IC0__SQfYfdH111fbiJB0RXWgAMD5XA7S58VrLGIDIwa0Mb_6FAn6VX32BlAekNczIxmaH9ax2J-y0ev-y8s/s1600-h/SHRIMP+PEAS+2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358880090028935010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqF87LOKKoAcPKKiVwymqtAbYiHk3cQE2EZFzXIGZGhuWiOVFJn4H0g9IC0__SQfYfdH111fbiJB0RXWgAMD5XA7S58VrLGIDIwa0Mb_6FAn6VX32BlAekNczIxmaH9ax2J-y0ev-y8s/s400/SHRIMP+PEAS+2.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 263px;" /></a>Shrimp, Peas, Lemon & Cherry Tomato Pasta (for 4)<div><br /></div><div>1 pound of pasta <br /></div><div>1 pound of shrimp, butterflied<br /></div><div>2 tablespoons of olive oil</div><div>1 cup of peas</div><div>3 cloves of garlic, minced</div><div>2 tablespoons of fresh basil, julienned </div><div>2 cups of cherry tomatoes, cut in half</div><div>1 lemon</div><div>1/4 cup of heavy cream</div><div>3 tablespoons of butter</div><div>1/3 cup of parmesan, grated</div><div><br /></div><div>Boil the pasta in salted water.   In a skillet, saute shrimp in olive oil for 2 minutes.  Add the peas and garlic, saute for 2 more minutes.  Turn heat on low, add 1/3 cup of water from boiling pasta (this gives the sauce some starch to slightly thicken it), butter and cream.  Cook for 2 minutes until butter is melted.  Remove from heat.  Add tomatoes and basil.  Drain the pasta and toss with the shrimp and sauce mixture.   Add parmesan cheese and toss.</div><div> </div><div><br /><div><br /></div></div>

Everyday : Recipes : Shrimp, Peas, Lemon & Cherry Tomato Pasta

Tonight's dinner was fantastic. Fresh ingredients, light sauce, and flavorful - a great summer recipe. And, it took me about 10 minut...

7:29 PM

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