A Stellar Standby: Buttery Shrimp Pasta with Garlic and Lemon

We all have our culinary standbys. . . those tried-and-true recipes we can make in our sleep. Tasty dishes that use simple ingredients, yet taste worthy of being on a restaurant menu. They're our favorites and our family's favorites -- the ones on our short list of what to make if someone special is coming to dinner. Although, here at Chez Gourmess, everyone who eats at our table is considered special and worthy of a delightful meal.

You've heard me moan and groan about Chris's disdain for eating pasta for dinner (something about not eating carbs at the end of the day, blah, blah, blah, etc.), so on the off chance we can eat early, I of course make pasta. One of our favorites -- an old standby -- is a lovely shrimp pasta that I've been making for years. Imagine if you will, a bowl of pasta piled high with plump, wild shrimp covered in a bright, buttery sauce bursting with lemon, garlic, and a sprinkle of fresh herbs. Yum! I should note that I really like using a whole grain pasta in this recipe -- it adds a nutty flavor that's a nice complement to the other ingredients, plus Chris doesn't seem to grumble as much if I point out that I'm using healthy pasta. This pasta dish pairs perfectly with a glass of crisp white wine (try a Sauvignon Blanc, Pinot Grigio, or Chablis) and a green salad, if you feel like making one.

I've posted the recipe before, but I'll recap it again here.  Because it's worth sharing again and I do revise it a little each time.

Gourmess' Shrimp Pasta

1 13-14 oz. box whole wheat/multi-grain spaghetti

1 lb large, raw shrimp*

1 1/2 -2 cups mixed vegetables (peas/carrots)

1 TBS olive oil, plus more for serving

3 garlic cloves (minced)

Red pepper flakes

Juice of 1 small lemon

1 tsp garlic powder

Kosher salt

3 TBS unsalted butter

Italian-seasoned bread crumbs 

Fresh ground black pepper

2 TBS fresh parsley and basil, minced

*Note: I used extra-jumbo wild Patagonian shrimp since that's what was in the fridge. 

Minimal MESS/ingredients/clean-up: Category 2

To Do:

• Bring a large pot of heavily salted water to a boil, add in pasta and cook for about 7-9  minutes, or until it's al dente. Reserve 1/4 cup of the liquid, then drain -- but do not rinse. Cover with a lid to keep warm. 
• Make sure your shrimp is deveined (take out the black intestinal line) and remove any shells/tails. Rinse with cold water and pat dry. Chop into bite-sized pieces if extra large, otherwise leave whole. Set aside, but keep chilled. 
• If using frozen veggies, thaw them in a colander. Note: I used frozen peas, but I peeled and diced 3 medium-sized carrots because I had some and I prefer them to frozen carrots.
• Heat oil in a large pan over medium-high heat.  When the rim of your pan is hot, add the garlic and reduce the heat. Sauté until soft -- do not let it brown.  If using fresh carrots, add them to the pan and cook until tender crisp.
• Add a couple shakes of red pepper flakes to the pan along with the lemon juice, garlic powder, and a couple pinches of salt. Stir in the butter and the reserved pasta water.
• Add the shrimp and peas and cover the pan, cooking over medium heat for 3-5 minutes, until the shrimp is pink and both it and the peas are heated through. Remove from heat, but keep covered.
• Grab a large serving bowl and add the pasta, then the shrimp and veggies. Toss until incorporated and then add a TBS or so of bread crumbs and toss again. 
• Do the "fork test" -- twirl a bunch of the pasta and a piece of shrimp on a fork and take a bite. If it needs more salt, or perhaps a drizzle of olive oil,  add it now.
• Scoop into bowls, and top with pepper and the fresh herbs before serving to your smiling guests.

xoxo

Simple Summer Snackages

Hello, June -- Hello, Summer!

The time for al fresco dining, chilled bottles of Rosé, fruity cocktails and impromptu patio parties is upon us. Which also means you need a few quick, easy and impressive dishes for those last minute soirees.

Here are three great snackage options to get you started:

Don't Get Crabby Potato Balls
12 oz crab meat (imitation is okay)
6 large potatoes (peeled)
2 TBS olive oil
1 TBS lemon juice
2 tsp garlic powder
1 tsp red pepper flakes
3 tsp kosher salt
1 tsp black pepper
1 TBS cilantro, minced
1/4 cup mayonnaise (not Miracle Whip!)

• Boil potatoes and smash them in a large bowl.
• In a small bowl, mix together olive oil, lemon juice, garlic powder, red pepper flakes and pepper and salt, then mix into the potatoes.
• Place potatoes on a greased cookie sheet in one layer and broil for about 10 minutes, or until lightly browned. They should be pretty salty. Remove from oven and let cool.
• Shred the crab and add to the potatoes.
• Stir in the cilantro and the mayo.
• Form into small, bite-sized balls and chill at least an hour.
• Serve while cold.

My Mouth's on Fire and Garlic Shrimp

3-4 dozen large shrimp (tails removed, peeled and cleaned)

2 TBS sriracha

1 TBS garlic powder

3 TBS unsalted butter (melted)

2 garlic cloves, minced

1 tsp kosher salt

12 skewers for grilling

• Toss the raw shrimp with the rest of the ingredients and marinate for at least an hour. Bring to room temperature, add 4 shrimp to each skewer and grill 2 minutes per side.  Alternately, cook in a skillet on the stove until pink and serve with mini forks. 
• Note: these are pretty spicy. If you or your guests can't take the heat, serve with a dip of sliced scallions stirred into sour cream.

Drunken Olives

1 cup each of brine-cured black (Kalamata are my fav) and green olives (cracked)

1 cup olive oil

1/4 cup chopped fresh parsley

2 TBS lemon juice

2 TBS olive brine

1/4 cup vodka

3-4 large garlic cloves, minced

1 tablespoon grated lemon or orange peel

1/2 teaspoon dried crushed red pepper

1/2 teaspoon Herbs de Provence

• Mix all of the ingredients together in a large bowl, cover and marinate in the fridge for at least 1 hour.  When ready to serve, let the olives come to room temperature, adjust seasonings (more herbs or red pepper?) drain off any juice and spoon into serving bowl. Be sure to set out a small bowl for pits.

Serve these snacks with chilled wine or fizzy cocktails.  Add a cheese plate with some toothsome crackers or assorted flat breads, a bowl of dried fruit and nuts, some baby carrots or apple slices, and you're on your way to a lovely, stress-free, tasty evening.

Cheers.

xoxox

Perfect Pad Thai with Shrimp

I was 32 when I started cooking; up until then, I just ate. --Julia Child

I had some peeled, raw shrimp and was craving something Thai-inspired and saw this recipe on MyRecipes.com.  I tweaked it a bit, but was amazed at the first ingredient -- ketchup!  Could it really be part of the recipe?

Not being one to turn down a challenge (and a huge fan of ketchup), I tackled this recipe and it came out great -- it really tasted like the Pad Thai we order when we're out.  And, it only took about 30 mins.

Pad Thai with Shrimp

• 8  ounces  wide rice stick noodles (Banh Pho)
• 1/4  cup  ketchup
• 2  tablespoons  sugar
• 3  tablespoons  fish sauce
• 1/2  teaspoon  crushed red pepper
• 2  tablespoons  vegetable oil, divided
• 1  pound  medium shrimp, peeled and deveined
• 2  large eggs, lightly beaten
• 1  cup  fresh bean sprouts
• 3/4  cup  (1-inch) sliced green onions
• 1  teaspoon  bottled minced garlic
• 2  tablespoons  chopped unsalted, dry-roasted peanuts

To Do:

• Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
• Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
• Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.

To Gourmess it up, I used a mix of rice noodles and thin Udon noodles in my version, put in twice as much red pepper flakes, and added a teaspoon each of red curry paste, rice vinegar, garlic powder, and sesame oil to step 2.  And, I tossed in a handful of minced cilantro at the end, along with the peanuts.

It was delicious!  However, this recipe will be short-lived, as Chris has recently decided he's not a fan of shrimp any longer (but didn't tell me until after I made this), so next time, I'll just use chicken or pork with it, I guess.

xoxoxo