Shrimp
Chicken and Shrimp Paella

Chicken and Shrimp Paella

Paella is something I love to make, but even more than that, I love the presentation. I set the large pan in the center of the table and let everyone have fun serving themselves.

Ingredients:

2 cups of cooked, shredded chicken

1 1/2 pounds of shelled and deveined shrimp

2 cups of short-grain rice

1 large onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 Tbsp of vegetable oil

3 garlic cloves, minced

1 -14.4 oz can of diced tomatoes, drained

2 Tbsp of tomato paste

2 tsp of saffron threads

1/4 cup of water

6 cups of chicken broth

8 oz of frozen peas

10 Spanish Olives, diced

fresh squeezed lemon juice

In a large pan (paella pan) heat oil and add onions and bell peppers.  Cook for 5 minutes.  Add garlic.  Continue to cook another 2 minutes.

Add diced tomatoes and tomato paste.  Cook 5 more minutes or until the color of the mixture darkens a deep red color.

Meanwhile, add saffron to hot water and allow to sit for a few minutes.  Add saffron broth to the pan. Stir to combine.  Add chicken broth.  Bring to a boil.  Add rice.  Stir until all is combined and cook over high heat for 10 minutes.

When most of the liquid is dissolved, add shrimp and peas.  Cover and reduce heat to low.  Cook another 10 minutes.

Uncover and add olives and fresh lemon juice just before serving.

Shrimp Scampi 101

Shrimp Scampi 101

Shrimp Scampi is a great easy dinner. (If you buy the shrimp already peeled, you can save a lot of time and make this dinner in 15 minutes flat!) Serve it with a baguette to mop up the juices.

Ingredients:

2 lbs of frozen deveined shrimp (thawed)

4 Tbsp of olive oil

4 Tbsp of butter, divided

6 garlic cloves, minced

1 Tbsp of crushed red pepper

salt and pepper

2 cups of panko breadcrumbs

1 cup of white wine

fresh parsley

 

Preheat oven to 350 degrees.

Peel all but the tail off of the shrimp.  With a paring knife, make a small slit at the top of the shrimp.  (This will allow it to “fan” when it cooks, allowing the shrimp to absorb more of the flavors from the sauce.)  Place the shrimp on a baking sheet lined with paper towels so that all water is absorbed.  Salt and pepper the shrimp generously.

Heat a large saucepan with oil.  When the oil starts to bubble, add 2 Tbsp of butter.  As butter melts, add shrimp and cook until pink.  Remove shrimp from the pan and set aside.

Place the breadcrumbs on a baking sheet and bake for just a few minutes, or until the breadcrumbs start to brown.

Meanwhile, add remaining butter to the pan.  Saute garlic with crushed red pepper.  Cook for 2 minutes.  Add wine.  Allow to come to a boil.  Remove from heat and pour over shrimp.  Top with toasted breadcrumbs and parsley leaves.