Sunday, May 12, 2013

Shrimp Scampi

I've never been a big fan of seafood, but I'm trying to broaden my horizons (and those of my daughter).   Here's an easy dish that takes under 20 minutes to  prepare.  It's tasty and looks great on a plate!



 You will need… 

• 1 pound peeled, large raw shrimp (31/35 count), deveined
• 1 (12-oz.) package angel hair pasta
• 1/2 cup butter
• 1/4 cup finely chopped onion
• 3 garlic cloves, finely chopped
• 1 teaspoon salt-free Italian-herb seasoning
• 1 teaspoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1/4 cup freshly grated Romano or Parmesan cheese
 • 1 tablespoon chopped fresh parsley

                         

Preparation

1. Cook angel hair pasta according to package directions. Drain in a colander. Rinse with cold water to prevent from sticking. Set aside.



2. Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Stir in Italian seasoning and Worcestershire sauce.




3. Reduce heat to medium. Add shrimp, and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice.








4. Toss shrimp mixture with pasta, and sprinkle with cheese and parsley. Serve immediately.














Bacon, Egg and Toast Cups!

My daughter absolutely ADORES EGGS!   I've been trying to experiment with new ways to serve eggs, rather than your standard scrambled variety or traditional omelet.  Check this one out!  You use bread to create a "cup" to bake your eggs in!  How cute is this?  





You Will Need....

·         3 Tablespoons unsalted butter, melted
·         8 slices white or whole-wheat sandwich bread
·         6 slices bacon
·         6 large eggs
·         Coarse salt and ground pepper
·         Additional Seasonings (Optional):  Garlic Powder, Dried Onion Flakes
·         (Optional):  Grated Cheese



Preparation

1. Butter each cup of a standard muffin pan.

2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven, so you don’t want it fully crispy.)   I actually did mine in the microwave.




3. Take a biscuit cutter or rim of a glass and cut out circles from your bread slices. 



Then, take the palm of your hand and flatten them out slightly.

4. Lay a bread circle in each cup of your muffin pan.  Brush bread with butter.  If a circle tears or you find a hole in it, simply patch it up with a piece of the leftover slices. (See example below.)

Example of Torn Cup
"Patched Up" With Piece of Extra Bread
5. The original recipe said to lay 1 bacon slice in each bread cup.  I wanted to be “cutesy,” so I actually created a bacon “ring” around my cup.



6.  At this point, you can simply crack an egg over each cup for a 'sunny side up' look.  When I made it though, I BEAT my eggs lightly, then poured a little into each cup. 


Season with salt, pepper and other seasonings of your choice.  Top with grated cheese, if desired.


7. Bake until eggs are just set, 20 to 25 minutes or until a toothpick comes out clean. Run a small knife around cups to loosen toasts. Serve while hot.