1/4 lb. large shrimp, shelled and deveined 1 c. dried small penne or other small tubular pasta (I'm using small ziti tonight) 1 small shallot, minced 2 larged cloves of garlic, minced 2 Tbs. olive oil 1 Tbs. butter 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried oregano, basil, thyme, rosemary and savory) the juice of one half fresh lemon Splash of dry white wine (about 1 Tbs.) salt & pepper to taste
Cook the pasta al dente and drain it well. Meanwhile, in a large saute pan, saute the shallot and garlic in the oil and butter until translucent, stirring frequently. Deglaze the pan with a splash of wine. Add the cooked pasta and season with the herbs and salt & pepper. Add the shrimp. Squeeze lemon juice over all. Cook over moderate heat, being careful not to over cook the shrimp, until the shrimp are just pink. (If using frozen pre-cooked shrimp just throw them in long enough to get hot while stirring into the cooked pasta.) Serve with some nice crusty warm bread or a salad (or both). Serves 4
jmcquown wrote: > A moderation on a recipe I've posted here before.
> 1/4 lb. large shrimp, shelled and deveined > 1 c. dried small penne or other small tubular pasta (I'm using small > ziti tonight) > 1 small shallot, minced > 2 larged cloves of garlic, minced > 2 Tbs. olive oil > 1 Tbs. butter > 1/2 tsp. "Italian" seasoning blend (make your own with a blend of > dried oregano, basil, thyme, rosemary and savory) > the juice of one half fresh lemon > Splash of dry white wine (about 1 Tbs.) > salt & pepper to taste
> Cook the pasta al dente and drain it well. Meanwhile, in a large > saute pan, saute the shallot and garlic in the oil and butter until > translucent, stirring frequently. Deglaze the pan with a splash of > wine. Add the cooked pasta and season with the herbs and salt & > pepper. Add the shrimp. Squeeze lemon juice over all. Cook over > moderate heat, being careful not to over cook the shrimp, until the > shrimp are just pink. (If using frozen pre-cooked shrimp just throw > them in long enough to get hot while stirring into the cooked pasta.) > Serve with some nice crusty warm bread or a salad (or both). Serves 4
Well, since you dine solo you'll have _4_ whole meals out of that, vulture...
"jmcquown" <j_mcqu...@comcast.net> wrote: > A moderation on a recipe I've posted here before.
> 1/4 lb. large shrimp, shelled and deveined > 1 c. dried small penne or other small tubular pasta (I'm using small ziti > tonight) > 1 small shallot, minced > 2 larged cloves of garlic, minced > 2 Tbs. olive oil > 1 Tbs. butter > 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried > oregano, basil, thyme, rosemary and savory) > the juice of one half fresh lemon > Splash of dry white wine (about 1 Tbs.) > salt & pepper to taste
> Cook the pasta al dente and drain it well. Meanwhile, in a large saute pan, > saute the shallot and garlic in the oil and butter until translucent, > stirring frequently. Deglaze the pan with a splash of wine. Add the cooked > pasta and season with the herbs and salt & pepper. Add the shrimp. Squeeze > lemon juice over all. Cook over moderate heat, being careful not to over > cook the shrimp, until the shrimp are just pink. (If using frozen > pre-cooked shrimp just throw them in long enough to get hot while stirring > into the cooked pasta.) Serve with some nice crusty warm bread or a salad > (or both). Serves 4
> Jill
That sounds really good Jill! You should take some pics and post it as a signature dish. :-) -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> A moderation on a recipe I've posted here before.
> 1/4 lb. large shrimp, shelled and deveined > 1 c. dried small penne or other small tubular pasta (I'm using small ziti > tonight) > 1 small shallot, minced > 2 larged cloves of garlic, minced > 2 Tbs. olive oil > 1 Tbs. butter > 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried > oregano, basil, thyme, rosemary and savory) > the juice of one half fresh lemon > Splash of dry white wine (about 1 Tbs.) > salt & pepper to taste
> Cook the pasta al dente and drain it well. Meanwhile, in a large saute pan, > saute the shallot and garlic in the oil and butter until translucent, > stirring frequently. Deglaze the pan with a splash of wine. Add the cooked > pasta and season with the herbs and salt & pepper. Add the shrimp. Squeeze > lemon juice over all. Cook over moderate heat, being careful not to over > cook the shrimp, until the shrimp are just pink. (If using frozen > pre-cooked shrimp just throw them in long enough to get hot while stirring > into the cooked pasta.) Serve with some nice crusty warm bread or a salad > (or both). Serves 4
> Jill
I'll try it soon. I like the fact that it's not a 'red' dish, which my SO is tired of. In our case tho, the 'serves 4' will probably be challenged. : ))
> A moderation on a recipe I've posted here before.
> 1/4 lb. large shrimp, shelled and deveined > 1 c. dried small penne or other small tubular pasta (I'm using small ziti > tonight) > 1 small shallot, minced > 2 larged cloves of garlic, minced > 2 Tbs. olive oil > 1 Tbs. butter > 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried > oregano, basil, thyme, rosemary and savory) > the juice of one half fresh lemon > Splash of dry white wine (about 1 Tbs.) > salt & pepper to taste
> Cook the pasta al dente and drain it well. Meanwhile, in a large saute > pan, > saute the shallot and garlic in the oil and butter until translucent, > stirring frequently. Deglaze the pan with a splash of wine. Add the cooked > pasta and season with the herbs and salt & pepper. Add the shrimp. Squeeze > lemon juice over all. Cook over moderate heat, being careful not to over > cook the shrimp, until the shrimp are just pink. (If using frozen > pre-cooked shrimp just throw them in long enough to get hot while stirring > into the cooked pasta.) Serve with some nice crusty warm bread or a salad > (or both). Serves 4
> Jill
I'll try it soon. I like the fact that it's not a 'red' dish, which my SO is tired of. In our case tho, the 'serves 4' will probably be challenged. : ))
The quantities may be adjusted by simply reducing or increasing the ingredients. It's a very simple dish. And like you, I get very tired of red gravied everything if the word pasta is in the recipe :)
> In article <7lds4eF3d1bo...@mid.individual.net>, > "jmcquown" <j_mcqu...@comcast.net> wrote:
>> A moderation on a recipe I've posted here before.
>> 1/4 lb. large shrimp, shelled and deveined >> 1 c. dried small penne or other small tubular pasta (I'm using small ziti >> tonight) >> 1 small shallot, minced >> 2 larged cloves of garlic, minced >> 2 Tbs. olive oil >> 1 Tbs. butter >> 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried >> oregano, basil, thyme, rosemary and savory) >> the juice of one half fresh lemon >> Splash of dry white wine (about 1 Tbs.) >> salt & pepper to taste
>> Cook the pasta al dente and drain it well. Meanwhile, in a large saute >> pan, >> saute the shallot and garlic in the oil and butter until translucent, >> stirring frequently. Deglaze the pan with a splash of wine. Add the >> cooked >> pasta and season with the herbs and salt & pepper. Add the shrimp. >> Squeeze >> lemon juice over all. Cook over moderate heat, being careful not to over >> cook the shrimp, until the shrimp are just pink. (If using frozen >> pre-cooked shrimp just throw them in long enough to get hot while >> stirring >> into the cooked pasta.) Serve with some nice crusty warm bread or a >> salad >> (or both). Serves 4
>> Jill
> That sounds really good Jill! You should take some pics and post it as > a signature dish. :-) > -- > Peace! Om
It's really simple and quite tasty :) It's not my dish so I can't claim it. And I stopped taking pictures of food a long time ago.
>I'll try it soon. I like the fact that it's not a 'red' dish, which >my SO is tired of. In our case tho, the 'serves 4' will probably be >challenged. : ))
It's a pink dish.... and how do we make pink? ;)
-- I love cooking with wine. Sometimes I even put it in the food.
"jmcquown" <j_mcqu...@comcast.net> wrote: > A moderation on a recipe I've posted here before.
> 1/4 lb. large shrimp, shelled and deveined (snip) > into the cooked pasta.) Serve with some nice crusty warm bread or a salad > (or both). Serves 4
> Jill
Do you pay much attention to how much shrimp you use? Four ounces of shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it doesn't take more than two large shrimps to make an ounce. I believe I'd use more shrimps. :-)
> In article <7lds4eF3d1bo...@mid.individual.net>, > "jmcquown" <j_mcqu...@comcast.net> wrote:
>> A moderation on a recipe I've posted here before.
>> 1/4 lb. large shrimp, shelled and deveined > (snip) >> into the cooked pasta.) Serve with some nice crusty warm bread or a >> salad >> (or both). Serves 4
>> Jill > Do you pay much attention to how much shrimp you use? Four ounces of > shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it > doesn't take more than two large shrimps to make an ounce. I believe > I'd use more shrimps. :-)
Your large shrimp must be whoppers! It's not shrimp season down here anymore so what's available (unless it's frozen) isn't really very large at all :) At any rate, 1/4 lb. is a guideline. Feel free to use as much shrimp as you wish, and any size!
>>> A moderation on a recipe I've posted here before.
>>> 1/4 lb. large shrimp, shelled and deveined >> (snip) >>> into the cooked pasta.) Serve with some nice crusty warm bread or a >>> salad (or both). Serves 4
>>> Jill >> Do you pay much attention to how much shrimp you use? Four ounces of >> shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it >> doesn't take more than two large shrimps to make an ounce. I believe >> I'd use more shrimps. :-)
That's if they're already cooked, cleaned... "1/4 lb. large shrimp, shelled and deveined" is actually only 1/2 ounce per serving, cooked.
>Your large shrimp must be whoppers!
Actually "large" shrimp are always the same size.
Shrimp are catagorized by "count", therefore with "large" shrimp there are always approximately 33 raw/deheaded shrimp per pound... and shrimp shrink by 50%, or more, when cooked and shelled... that's why there are so many tricks to make shrimp look like more; butterflying, breading, leaving the tails on. A 1/4 pound of large shrimp would be 8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when serving four. I always buy jumbo shrimp or larger, large shrimp are too small, best used for shrimp salad or when a recipe calls for chopped shrimp, lower count shrimp are too costly to cut into bits. I would typically allow no less than 1/2 lb of shrimp per person for an entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for four people is kind of a silly joke... that's like having four people share one skimpy shrimp cocktail... there're more shrimp in a tiny can of Fancy Feast.
I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine in place on the 1/2 pound of kielbasa in my ramen... eat yer heart out, Andy: http://i34.tinypic.com/2vundvk.jpg
>>A moderation on a recipe I've posted here before.
>>1/4 lb. large shrimp, shelled and deveined
> (snip)
>>into the cooked pasta.) Serve with some nice crusty warm bread or a salad >>(or both). Serves 4
>>Jill
> Do you pay much attention to how much shrimp you use? Four ounces of > shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it > doesn't take more than two large shrimps to make an ounce. I believe > I'd use more shrimps. :-)
To say nothing of sauteing in butter with chicken, garlic and white wine:)
>>>> A moderation on a recipe I've posted here before.
>>>> 1/4 lb. large shrimp, shelled and deveined >>> (snip) >>>> into the cooked pasta.) Serve with some nice crusty warm bread or >>>> a salad (or both). Serves 4
>>>> Jill >>> Do you pay much attention to how much shrimp you use? Four ounces >>> of shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it >>> doesn't take more than two large shrimps to make an ounce. I >>> believe I'd use more shrimps. :-)
> That's if they're already cooked, cleaned... "1/4 lb. large shrimp, > shelled and deveined" is actually only 1/2 ounce per serving, cooked.
>> Your large shrimp must be whoppers!
> Actually "large" shrimp are always the same size.
> Shrimp are catagorized by "count", therefore with "large" shrimp there > are always approximately 33 raw/deheaded shrimp per pound... and > shrimp shrink by 50%, or more, when cooked and shelled... that's why > there are so many tricks to make shrimp look like more; butterflying, > breading, leaving the tails on. A 1/4 pound of large shrimp would be > 8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when > serving four. I always buy jumbo shrimp or larger, large shrimp are > too small, best used for shrimp salad or when a recipe calls for > chopped shrimp, lower count shrimp are too costly to cut into bits. I > would typically allow no less than 1/2 lb of shrimp per person for an > entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for > four people is kind of a silly joke... that's like having four people > share one skimpy shrimp cocktail... there're more shrimp in a tiny can > of Fancy Feast.
I''ve been getting my shrimp from a wholesale food purveyor (Restauarant Depot) here in Chicago, a frozen 5 lb. bag of 16/20 count is like $35.00, 8/10 is around $40.00.. These are peeled, deveined, and cooked, and there is little wastage, beats the hell outta stupidmarket shrimp. And peeling and deveining shrimp is something I can no longer abide, so these frozen ones are very handy. I remember when I used to buy the raw stupidmarket ones I'd have to buy virtually two pounds for a modest stir-fry or whatever for two peeps...
> I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine > in place on the 1/2 pound of kielbasa in my ramen... eat yer heart > out, Andy:
>>>>> A moderation on a recipe I've posted here before.
>>>>> 1/4 lb. large shrimp, shelled and deveined >>>> (snip) >>>>> into the cooked pasta.) Serve with some nice crusty warm bread or >>>>> a salad (or both). Serves 4
>>>>> Jill >>>> Do you pay much attention to how much shrimp you use? Four ounces >>>> of shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it >>>> doesn't take more than two large shrimps to make an ounce. I >>>> believe I'd use more shrimps. :-)
>> That's if they're already cooked, cleaned... "1/4 lb. large shrimp, >> shelled and deveined" is actually only 1/2 ounce per serving, cooked.
>>> Your large shrimp must be whoppers!
>> Actually "large" shrimp are always the same size.
>> Shrimp are catagorized by "count", therefore with "large" shrimp there >> are always approximately 33 raw/deheaded shrimp per pound... and >> shrimp shrink by 50%, or more, when cooked and shelled... that's why >> there are so many tricks to make shrimp look like more; butterflying, >> breading, leaving the tails on. A 1/4 pound of large shrimp would be >> 8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when >> serving four. I always buy jumbo shrimp or larger, large shrimp are >> too small, best used for shrimp salad or when a recipe calls for >> chopped shrimp, lower count shrimp are too costly to cut into bits. I >> would typically allow no less than 1/2 lb of shrimp per person for an >> entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for >> four people is kind of a silly joke... that's like having four people >> share one skimpy shrimp cocktail... there're more shrimp in a tiny can >> of Fancy Feast.
>I''ve been getting my shrimp from a wholesale food purveyor (Restauarant >Depot) here in Chicago, a frozen 5 lb. bag of 16/20 count is like $35.00, >8/10 is around $40.00.. These are peeled, deveined, and cooked, and there >is little wastage, beats the hell outta stupidmarket shrimp. And peeling >and deveining shrimp is something I can no longer abide, so these frozen >ones are very handy. I remember when I used to buy the raw stupidmarket >ones I'd have to buy virtually two pounds for a modest stir-fry or whatever >for two peeps...
>> I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine >> in place on the 1/2 pound of kielbasa in my ramen... eat yer heart >> out, Andy:
And very easy peasy... first slice a 1/2 pound of kielbasa into 3/8" rounds, simmer in plain tap water for like ten minutes and drain to get rid of some curing salts and some fat. Then add a 2 quart bowlful of RO water into a 3 quart pot, like ten large garlic cloves sliced, a large onion in big dice, black pepper, white pepper, dried parsley, dried dill weed, a dash of sesame oil, a Goya chicken bouillion packet, a sprinkle of turmeric, an 8 ounce tin of sliced 'shrooms and simmer for like ten minutes and then add the ramen noodle block (broken in quarters) and the packet of seasoning and a Tblsp Kikkoman soy sauce... cook till noodles are tender. Meanwhile you've added two+ heaping Tbls cornstarch to the 'shroom tin half filled with RO water... I use RO water for all consumption. Heat gently and stir till thick and glossy. I've been at this so long I don't need to think about it, and all my seasonings are in my spice locker alongside my stove... I add whatever is in the fridge that looks interesting... I usually add celery but had none today - oh, I did add a tsp dehy red n' green bell pepper - if I had cabbage I'd have shredded some in, sometimes I drizzle in a beaten egg or three, sometimes I have left over pork, or chicken, or ham, today I had kielbasa... Spam doesn't work too well in ramen. Sometimes I use the noodles from two packs to make a frittata and save the flavoring packets for egg drop. I meant to add some frozen broccoli today but forgot. Anyways, my ramen concoctions make a very tasty and filling brunch... eat yer heart out, Andy Candy, ya Bum! LOL
I wasn't hungry after all that so for dinner I had a store bought raisin bran muffin, a small bowl of bite size shredded wheat w/2%, and a fresh bosc pear. And I just fixed a tall Crystal Palace Vodka with Ruby Red. Jilly is on the left in her chair along side, Peachie is to the right burying the cable box, the other devils are in their favorite after dinner snoozing spots. Life is good.
jmcquown wrote: > A moderation on a recipe I've posted here before.
> 1/4 lb. large shrimp, shelled and deveined > 1 c. dried small penne or other small tubular pasta (I'm using small > ziti tonight) > 1 small shallot, minced > 2 larged cloves of garlic, minced > 2 Tbs. olive oil > 1 Tbs. butter > 1/2 tsp. "Italian" seasoning blend (make your own with a blend of dried > oregano, basil, thyme, rosemary and savory) > the juice of one half fresh lemon > Splash of dry white wine (about 1 Tbs.) > salt & pepper to taste
> Cook the pasta al dente and drain it well. Meanwhile, in a large saute > pan, saute the shallot and garlic in the oil and butter until > translucent, stirring frequently. Deglaze the pan with a splash of > wine. Add the cooked pasta and season with the herbs and salt & > pepper. Add the shrimp. Squeeze lemon juice over all. Cook over > moderate heat, being careful not to over cook the shrimp, until the > shrimp are just pink. (If using frozen pre-cooked shrimp just throw > them in long enough to get hot while stirring into the cooked pasta.) > Serve with some nice crusty warm bread or a salad (or both). Serves 4
I had something similar tonight. I made a white sauce ahead of time and seasoned it only with a little salt and pepper, a wee bit of grated nutmeg and about a cup of grated Parmesan. While I cooked some linguine I fried two cloves of finely chopped garlic and about 3/4 lb. of shrimp. I poured the sauce into the shrimp and garlic then tossed in the pasta and some chopped fresh parsley. It was delicious.
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