Shrimp with Tomatoes and Garlic

Friday, September 18, 2009

Everyone loves an easy dinner on a busy weeknight. And who doesn't love shrimp? It could be a nice romantic dinner for two or to share with a friend you care for.  I have to give my mother credit as she stumbled upon this recipe and made it her own. This recipe serves two but can be easily doubled.

Shrimp with Tomatoes and Garlic

1/2 lb of large shrimp, peeled, deveined and cooked
2 cloves of garlic, minced
2 tomatoes, diced
1/4 c. olive oil
1 tsp. oregano
salt and pepper
2 cups cooked spaghetti

Peel and devein shrimp.  Cook in boiling water for about 3 minutes or until they 'pink up'.  Place on paper towel to dry and cool.

Pour 1/4 c. olive oil in a ziploc bag.  Chop tomatoes and garlic. Add tomatoes, garlic, oregano, salt and pepper to ziploc bag. When shrimp has cooled to touch, add to ziploc bag. Let bag sit in room temperature for about an hour.

Boil pasta according to directions on box. Mix cooked spaghetti and shrimp mixture in large bowl. Serve on two plates and add parmesan/romano cheese on top.

Enjoy!

If you like this, you may like:

Shrimp Scampi

Eggplant, Mozzarella and Tomato Salad

Roasted Potatoes

Wednesday, September 16, 2009

Looking for a simple side dish to make on a work night? These potatoes are the answer. They are very easy to make and will be ready in about 30 minutes. This recipe serves two but can easily be doubled.


Roasted Potatoes
1 lb. small red potatoes
2 cloves of garlic, chopped
1/4 c. olive oil
1 tbsp. rosemary
Salt and Pepper
Paprika

Preheat oven to 400 degrees. Scrub potatoes and cut them in half (if the potatoes are big - cut them into quarters).  Place in large bowl.  Add olive oil and garlic to bowl. Crush rosemary in hand and add to bowl. Mix well, until all the potatoes are coated with oil. Let sit for about 5 minutes.

Line a baking sheet with foil.  Place potatoes on sheet, making sure that they are not touching. Sprinkle salt, pepper and paprika over potatoes. Place in oven and cook for about 30 minutes - or until potatoes are cooked and golden brown.

If you like this, you may enjoy:

Breakfast Potatoes

Beans in Stew

Garlic Cheddar Biscuits

Enjoy!

Simple Garlic Dip

Friday, September 11, 2009

Dips can really show off your creative side. I love trying to re-create dips at restaurants and most of the time, I hit the nail on the head. This garlic dip goes great with everything from  Touchdown Chicken to potato chips.

Simple Garlic Dip

1/2 c. mayonnaise
1/2 c. sour cream
1/3 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. garlic powder

Mix all in a bowl and refrigerate for at least an hour.  Keeps for about three days.


Enjoy!

Shrimp Scampi

Saturday, September 5, 2009

Today we went to my parents for a Labor Day barbeque.  Mom had one of my favorite snacks marinating in the fridge: Shrimp Scampi.  You can either cook the shrimp in the broiler or you can make it on the grill like we did today.

Shrimp Scampi

1 lb. raw shrimp, deveined and shelled

1 c. olive oil

2 tbsp. minced parsley

2 cloves garlic, peeled and crushed
1 tsp. salt

Shell and devein shrimp, rinse and pat dry. Place in shallow bowl.  Mix remaining ingredients in a small bowl and pour over shrimp. Cover shrimp and chill for 2-3 hours.

To Broil:

Preheat broiler.  Line broiling pan bottom with foil for easy clean up. Place shrimp on pan. Broil 5"-6" from heat, about 3 minutes per side. Serve with lemon.

To Grill:

Put shrimp on skewers (if using wooden skewers, make sure you let skewers soak in water first).  Heat grill on low. Place shrimp on grill and cook 3-5 minutes per side, depending on size of shrimp. Shrimp will 'pink up' and curl when cooked. Serve with lemon.

Enjoy!

Garlic Cheddar Biscuits

Wednesday, August 26, 2009

Who does not love a biscuit with a meal? I love going to restaurants and trying different types of breads before my appetizer arrives. For years, I have been trying to come up with the perfect biscuit to serve for dinner and I finally found it!

Garlic Cheddar Biscuits

2 c. Bisquick
1 c. cheddar cheese
2/3 c. milk
2 tbsp. melted butter
1/4 tsp. garlic powder

Glaze
3 tbsp. butter
1/4-1/2 tsp. garlic powder
1/4 tsp. parsley

Preheat oven at 425 degrees. Mix Bisquick, milk, cheese, butter and garlic powder in a bowl. Line cookie sheet with foil and spray with non-stick spray. Drop biscuits in a heaping tablespoon on baking sheet. Cook for about 10 minutes (oven time may vary).

While biscuits are in the oven, heat butter, garlic powder and parsley over low heat in a small saucepan. When biscuits are cooked, brush butter mixture over biscuits. Serve warm.

Makes about 10 biscuits.

Enjoy!

Sofrito

Wednesday, August 19, 2009

Sofrito... one of the staples in Spanish cooking. This was one of the first recipes my mother in-law taught me because it goes in just about EVERYTHING!! The best thing about it, once you make it, throw it in a big container and freeze it. Then, when you need it, chop off what you need and it'll thaw right in the pan.

Sofrito

2 green peppers

1 bunch cilantro

3 medium spanish onions

2 bulbs of garlic, peeled

Chop onion and garlic into chunks that will fit in a food processor or blender. Add all ingredients to blender and blend until well combined.

Pour in a freezer proof rectangular 13x9 container and cover with plastic wrap. Store in freezer.