As Mr Cedars already mentioned, I love trying out new recipes and have fun while cooking, so I would love to share my discoveries with you and learn from you. It would be great to know where you get your recipes from and whether you have made up some recipes that you are able to share with others. My inspiration comes from the ingredients I have at hand, very often leftovers, and also home grown produce, herbs and spices. Often I will find great recipes on YouTube, but I also love going through my cook books (which I'm trying to collect) and jazzing up the recipes to my taste. I still have a lot to learn, but I have come a long way since I first started cooking for Mr Cedars.
I think the first recipe on this thread should by the one that OODAD has posted on other thread...
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SHRIMP SCAMPI
Ingredients
- 1 Red Bell pepper
- Artichoke Hearts
- 1 - 2 pounds shrimp, peeled and deveined - tails left on
- Salt and freshly ground black pepper
- Olive oil
- 1 small onion, sliced thinly
- 2 tablespoons chopped garlic
- 1 lemon, juiced
- 1/2 cup white wine
- 1/2 cup shrimp or vegetable stock
- 2 tablespoons cold butter
- 2 tablespoons chopped parsley leaves
- Lemon slices, for garnish
- Pasta or Rice, as accompaniment
Directions
*DO THIS FIRST: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the bell peppers, artichoke hearts, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp and the other veggies back into the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.
http://www.foodnetwork.com/recipes/emeril-lagasse/shrimp-scampi-recipe/index.html
Other than that, I look forward to receiving your submissions, and talking about great food!
Mrs Cedars