Wednesday, January 25, 2012

Spanish Style Shrimp

If you like garlic, butter, shrimp and a little kick...this recipe is for you. It is one of my favorite appetizers and is such a simple recipe! Thanks to my mom who gave me a fun cookbook centered all around appetizers and dips for parties.  

The first Christmas that I was in charge of cooking for my family after college I decided to mix it up a bit. After leaving in the turkey and stuffing, of course, what was left to mix up was everything else...and I was excited. We had a spinach & artichoke dip with pita, fruit salad (not from a can) with a hand whipped cream dip, ginger baked sweet potatoes, spinach salad with chopped walnuts, berries and balsamic dressing and.....the FAMOUS SPANISH STYLE SHRIMP! Don’t think I need to tell you that my family left the table very full that year!

Since then, it has been a requested favorite for almost all holidays and any trip home. The main tip when making this recipe is to have all the prep work done before throwing the shrimp in the pan because this one goes quick. Also, if you have someone picking up the groceries for you, make sure to specify that you want uncooked, PEELED shrimp. Otherwise, it will take twice as long to peel the shrimp as it will to cook them.  

Do not currently have pictures of this, posting this gives me reason to make this recipe again. Who wants to come to dinner?

Spanish Style Shrimp

  • 4 Tbls butter
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1/2 tsp salt
  • 2 cloves garlic finely chopped
  • 1/2 - 1 jalapeno pepper, seeded and finely chopped
  • 1/4 Cup chopped fresh cilantro
  • 1 Tbls fresh lime juice

  • In 12-inch skillet (recipe called for non-stick, but my stainless skillet works just as well), melt 1 Tbls butter and cook shrimp with salt 2 minutes or until shrimp are almost pink, turning once. Remove shrimp and set aside.
  • In same skillet, melt remaining 3 Tbls butter and cook garlic and jalapeno, stirring occasionally. Return shrimp to skillet. Stir in cilantro and line juice and approx 30 seconds or until shrimp turn pink.
This dish is well served with french bread.

*Recipe from cookbook 'Favorite Brand Name Best Loved Appetizers'

Thursday, January 12, 2012

Cream of Mango Soup

I am going to start off with....I know this sounds rather weird - Cream of Mango Soup??? Really???
The answer is yes! yes! yes! This is so refreshing and perfect for summer. It involves so little time to put together and pairs nicely with a refreshing salad. I will say that this soup alone does not a meal make. I learn a lot of things by experience and my experience has taught me that if you have just this for lunch, you will be rather hungry by the end of the work day.
Either way, I'm extremely happy that I came across this recipe. I was looking for stuff to put together a picnic style meal for my book club in July and this popped up in my search. Being that it sounded different, I had to test it out before serving it to a group. 

Here is some tips on what I learned:
  1. Pureed fruit with cream may be my go to this summer for light meals or side dishes.
  2. I will be trying variations on this - for book club, I will be adding some fresh ginger to add that something extra. Other variations - fresh herbs such as rosemary or basil.
  3. To save the time of peeling and cutting the mango's, most supermarket offer chopped mango's in their produce area.
  4. Left overs can last up to 4-5 days as long as it is refrigerated.
  5. I also saw a recipe for Mango Gaspatcho which I will probably be trying some time this summer. And yes, this also sounds weird, but it has received great reviews, so it's worth a shot.

Monday, January 9, 2012

Sauteed mushrooms in Collard Greens

It's Time to Try a New Side
This dish was made for the Thanksgiving meal featured this last fall. It is a nice side dish that adds that extra something special to your table. I know that there are thoses who are not big mushroom fans, so this may not be the side dish for you. But for the mushroom fans in your life, this will be a recipe to write down and remember.
For me, mushrooms add that something extra that finishes some dishes, whether it be beef stroganoff , sauteed mushrooms on a grilled steak or stuffed with

Sunday, January 8, 2012

Roasted Root Vegetables

It's time to get back to basics on this easy to prepare side dish.  Root vegetables get their name because they grow underground and are essentially, the root to the plants growing on the surface.  Some of the most well known root vegetables are potatoes, carrots, beets, parsnips, radishes, rutabaga and celery root.  Some root vegetables are used more for their flavor than just roasting to eat.  Examples of this are horseradish,  burdock root, salsify, black salsify, diakon and wasabi.

My absolute favorite memory of root vegetables would have to come from my childhood when my dad grew the largest garden known to mankind.  OK.  OK.  I know that is probably an exaggeration, but if you see it's footprint, it was nothing to shake a stick at.  It took up about  1/2 of our very large yard and all of us kids where grateful because that meant there was less grass to mow.  We were also grateful for it on those hot summer days when we were playing outside and just wanted a little snack.  How easy it was to grab a few carrots out of the ground or peas in a pod, rinse them off on the garden hose, and continue with whatever adventure we had planned for the day.  I really cannot wait until I have a place where I can have a garden of my own.

Well, on to the easy part...Roasting Root Vegetables..

Roasted Root Vegetables