Sunday, December 13, 2009

Shrimp Scampi

After cleaning out the fridge today and discovering that 75% of the fridge contents were tossable, I only had a few things to make for dinner. I decided to make shrimp scampi since I had the makings for it. Mmmmm Good. I love any kind of shrimp. Barbeque shrimp, boiled shrimp, lemon shrimp, shrimp-kabobs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir-fried...

Oh, and Tora - I watched Julie & Julia today and was definitely inspired to do something similar, but not with Julia Child's cookbook. Maybe a nice, safe Rachael Ray book to start. :P

The scampi picture doesn't do it justice. I need to practice my food art. Those beans look like they slid through an oil slick.

Shrimp Scampi

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
2 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley (I didn't have parsley. Skipped it.)
Lemon wedges
Italian seasoned bread crumbs

In a skillet, sauté a few spoons of bread crumbs, parsley and garlic in olive oil and butter until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.

Lip smackin' good!

Thursday, December 10, 2009

Hey there and recipe

Hi there. So it has been a while since I've added a blog post. Along with the cold and dark evenings, winter brings laziness. But I thought I'd check in and say hello. As long as I'm here, I thought I'd blog about a yummalicious dinner that I made this evening.

Salsa Verde Chicken Enchiladas

It is actually kind of funny where I found the recipe. When I was diagnosed with acid reflux, I bought a book of recipes to help me know what to cook that wouldn't make the reflux worse. This enchilada recipe was from that book. I didn't tell Mike that though. If you like enchiladas at all, I recommend that you try this recipe. It is super easy and soo good. And that's saying a lot since I don't like cheese that much.

Three boneless, skinless chicken breasts
1 can of salsa verde
1 c sour cream
4 cups chicken broth
8 oz reduced fat, shredded Monterey Jack cheese
4 medium sized tortillas
1/4 c chopped green onions
Canola cooking spray


1) Add chicken breasts to medium sautee pan. Cover with chicken broth. Bring to a boil, then reduce heat and cook for 20 minutes.
2) Let chicken cool in chicken broth.
3) Remove chicken from broth and shred with fork.
4) In a mixing bowl, mix chicken with cheese and onions and set aside.
5) Preheat oven to 375 and coat 9 x 13 pan with canola cooking spray.
6) One by one, heat tortillas in nonstick frying pan. Then, lay approximately 1/2 cup of chicken/cheese mixture down the center of each tortilla. Spoon chicken broth down the center over the chicken/cheese mixture.
7) Roll up each tortilla and place, seam side down, in the baking pan.
8) Cover the pan with foil and bake for 22-25 minutes.
9) Mix salsa verde and sour cream in a bowl. Spoon over enchiladas when done. Serve remaining sauce in a small bowl.

You gonna like it!