1 tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can diced tomatoes, with juices
1/4 c. minced fresh parsley
1 tbsp. minced fresh dill or 1 tsp. dried dill
1 to 1 1/4 lb. med. raw shrimp, peeled and deveined (thawed if frozen)
Salt and pepper, to taste
3 oz. feta cheese (about 2/3 c., crumbled)
Preheat the oven to 425°F. Heat oil in a large skillet over medium-high heat. Add onions and cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds more. Add tomatoes and bring to a simmer. Reduce heat and let sauce simmer for 5 to 10 minutes, until juices thicken a bit. Remove sauce from heat, and stir in herbs, shrimp, feta cheese, and salt and pepper to taste.
Transfer to a baking dish, if desired, and bake until shrimp are cooked through, about 10 to 12 minutes. Serve immediately.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Tuesday, July 14, 2009
Friday, July 10, 2009
Lobster Ravioli in a Champagne Cream Sauce
Ravioli:
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta
Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream
Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.
Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.
If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).
To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.
Makes about 70 ravioli.
4 lobster tails
4 tbsp. butter
3 to 4 shallots, finely minced
2 cloves garlic, minced
3 to 4 oz. cremini mushrooms, finely chopped
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese
Salt and pepper
2 1/2 to 3 batches homemade pasta
Sauce:
6 tbsp. butter, divided
2 shallots, finely minced
2 carrots, peeled and thinly sliced
2 tbsp. tomato puree
1 1/2 c. chicken stock
3/4 c. champagne
3 tbsp. flour
Heavy cream
Remove meat from lobster tails. Roughly chop and set aside. In a large skillet, melt butter over medium-high heat. Add shallots and garlic and saute for a few minutes. Add chopped mushrooms and saute a few minutes more. Once shallots are tender, add lobster meat to the skillet and cook, stirring, just until cooked through (this only takes a few minutes). When lobster is cooked, transfer mixture to a cutting board and chop fine with a large knife. Transfer to a bowl. Add ricotta and parmesan cheeses, and season with salt and pepper. Mix well.
Roll out pasta into long sheets. Scoop a couple tsp. lobster filling and roll into a ball. Place on one sheet of the pasta. Continue topping with filling balls every few inches. Once the sheet is covered with filling balls, lay another long sheet of pasta over the top. Press the top sheet down and mold around filling balls (if sheets don’t stick together easily, wet your finger with water or egg and brush lightly between the two sheets). Cut ravioli into desired shapes with a pastry or ravioli cutter. Repeat this process until remaining filling and/or pasta is used up. At this point, you can cook ravioli in boiling water or freeze.
If freezing, transfer finished ravioli to a lightly floured surface and allow to dry for 30 to 60 minutes. Place in a plastic freezer bag and freeze until ready to cook. To cook, drop frozen ravioli into boiling water and boil until cooked to your liking (about 7 to 9 minutes).
To make sauce, melt 3 tbsp. butter in a skillet. Add shallots and carrots and saute until shallots are tender. Add tomato puree; stir and cook until tomato has begun to caramelize a bit, 2 to 3 minutes. Add chicken stock and champagne and stir. Bring to a boil, then reduce to a simmer and allow to reduce to about 1/3. Once sauce has reduced, in small saucepan melt remaining 3 tbsp. butter. Add flour and whisk, cooking 2 to 3 minutes to form a roux. Add roux to skillet and mix well. Whisk in heavy cream until sauce has reached desired consistency (can also add in a bit more champagne at this point). Pass sauce through a strainer to remove carrots and shallots. Serve warm atop the ravioli.
Makes about 70 ravioli.
Wednesday, February 25, 2009
Baked Shrimp Scampi
1 lb. lg. shrimp
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 lg. egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving
Preheat oven to 425°F.
Peel and devein shrimp, leaving tails on. Place shrimp in a mixing bowl and toss gently with olive oil, wine, 1 tsp. salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make butter and garlic mixture.
In a small bowl, mash softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 tsp. salt, and a pinch of black pepper until combined.
Starting from the center of an oval or round baking dish, arrange shrimp in a single layer. Pour remaining marinade over the shrimp. Spread butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. Place under broiler for 1 additional minute to brown the top. Serve with lemon wedges.
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 lg. egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving
Preheat oven to 425°F.
Peel and devein shrimp, leaving tails on. Place shrimp in a mixing bowl and toss gently with olive oil, wine, 1 tsp. salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make butter and garlic mixture.
In a small bowl, mash softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 tsp. salt, and a pinch of black pepper until combined.
Starting from the center of an oval or round baking dish, arrange shrimp in a single layer. Pour remaining marinade over the shrimp. Spread butter mixture evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. Place under broiler for 1 additional minute to brown the top. Serve with lemon wedges.
Thursday, January 15, 2009
Jumpin' Jambalaya
1/2 lb. steamed shrimp, peeled and chopped
8 oz. turkey smoked sausage pieces
1 1/2 c. cooked pinto beans
16 oz. can cajun-style stewed tomatoes
1 tbsp. vegetable oil
1 sm. onion, chopped
1/2 c. celery, chopped
1 c. bell pepper, chopped
2 tbsp. tomato paste
1 garlic clove, minced
1 tbsp. chopped parsley
1 tsp. Tabasco sauce
1 tsp. salt
1/2 c. water
4 c. long grain brown rice, cooked
In a large pot, heat oil over medium heat. Saute onions, celery, and peppers until slightly softened. Add garlic, stewed tomatoes, tomato paste, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until veggies are soft. Stir in pinto beans.
Heat skillet with oil over medium-high heat. Add turkey sausage and cook until browned, about 5 minutes. Add shrimp, sausage, and cooked rice to pot of veggies and simmer for 5 minutes, stirring occasionally. Makes 5 servings.
NUTRITION INFO (per serving)
Calories: 467.7
Fat: 10.2 g
Carbohydrates: 69.6 g
Protein: 27.1 g
8 oz. turkey smoked sausage pieces
1 1/2 c. cooked pinto beans
16 oz. can cajun-style stewed tomatoes
1 tbsp. vegetable oil
1 sm. onion, chopped
1/2 c. celery, chopped
1 c. bell pepper, chopped
2 tbsp. tomato paste
1 garlic clove, minced
1 tbsp. chopped parsley
1 tsp. Tabasco sauce
1 tsp. salt
1/2 c. water
4 c. long grain brown rice, cooked
In a large pot, heat oil over medium heat. Saute onions, celery, and peppers until slightly softened. Add garlic, stewed tomatoes, tomato paste, parsley, Tabasco sauce, salt, and water. Cover and simmer for 20 minutes, or until veggies are soft. Stir in pinto beans.
Heat skillet with oil over medium-high heat. Add turkey sausage and cook until browned, about 5 minutes. Add shrimp, sausage, and cooked rice to pot of veggies and simmer for 5 minutes, stirring occasionally. Makes 5 servings.
NUTRITION INFO (per serving)
Calories: 467.7
Fat: 10.2 g
Carbohydrates: 69.6 g
Protein: 27.1 g
Tuesday, January 6, 2009
Crab and Cheese Stuffed Shells
25 to 30 jumbo pasta shells
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling
Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.
In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.
1 can (6 to 8 oz.) lump crab meat
10 oz. ricotta cheese
1 egg
4 cloves garlic, crushed
1/2 c. grated parmesan cheese
1/2 c. shredded mozzarella cheese
Salt and pepper, to taste
1 c. fresh baby spinach, roughly chopped
2 tbsp. fresh basil, chopped (or 1 tsp. dried)
3/4 c. half-and-half
1/2 c. grated parmesan cheese
1/4 c. fresh baby spinach, chopped
1 clove garlic, crushed
Shredded mozzarella cheese for sprinkling
Preheat oven to 375°F. In large bowl, mix together crab meat, ricotta cheese, egg, garlic, parmesan, mozzarella, salt, and pepper. Mix well and set aside. Prepare pasta according to package directions until al dente. Rinse shells with cold water and drain well. Mix spinach and basil leaves into the cheese mixture. Gently fill each shell with crab mixture. Place shells (open side up) in baking dish.
In mixing bowl, stir together half-and-half, remaining parmesan, spinach, and garlic. Pour sauce over the top of the shells and sprinkle with shredded mozzarella. Bake for 15 to 25 minutes, until heated through and bubbly.
Monday, January 5, 2009
Lime-Grilled Scallops with Red Pepper Coulis
3 red bell peppers
2 tbsp. extra-virgin olive oil
1 clove minced garlic
Juice of 1 lime
Salt and pepper, to taste
Zest of 2 limes
16 lg. sea scallops, rinsed and patted dry
1 tbsp. finely slivered fresh cilantro
In bowl of food processor, process bell peppers on high speed until a smooth puree forms. Push puree through a chinois or other fine-mesh sieve set over a bowl; discard solids.
In small saucepan over medium heat, bring bell pepper puree to a boil and cook until reduced to 1/4 c., 12 to 14 minutes.
In another small saucepan over medium-low heat, warm olive oil. Add garlic and fry, stirring constantly, until tender, about 1 minute. Add bell pepper puree, lime juice, salt, and pepper and whisk until blended; keep warm.
Heat grill pan to high heat. In small bowl, combine lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless steel skewers and coat scallops with zest mixture. Grill until scallops are opaque throughout, 2 to 4 minutes per side.
Stir cilantro into red pepper coulis. Taste and adjust seasonings with salt and pepper. Drizzle coulis over scallops.
2 tbsp. extra-virgin olive oil
1 clove minced garlic
Juice of 1 lime
Salt and pepper, to taste
Zest of 2 limes
16 lg. sea scallops, rinsed and patted dry
1 tbsp. finely slivered fresh cilantro
In bowl of food processor, process bell peppers on high speed until a smooth puree forms. Push puree through a chinois or other fine-mesh sieve set over a bowl; discard solids.
In small saucepan over medium heat, bring bell pepper puree to a boil and cook until reduced to 1/4 c., 12 to 14 minutes.
In another small saucepan over medium-low heat, warm olive oil. Add garlic and fry, stirring constantly, until tender, about 1 minute. Add bell pepper puree, lime juice, salt, and pepper and whisk until blended; keep warm.
Heat grill pan to high heat. In small bowl, combine lime zest with salt and pepper. Skewer 4 scallops onto each of 4 stainless steel skewers and coat scallops with zest mixture. Grill until scallops are opaque throughout, 2 to 4 minutes per side.
Stir cilantro into red pepper coulis. Taste and adjust seasonings with salt and pepper. Drizzle coulis over scallops.
Sunday, November 16, 2008
Peel-and-Eat Shrimp with Barbecue Spices
1 1/2 tbsp. sweet Pimenton de la Vera (Spanish smoked paprika)
1 tbsp. ancho chile powder
1 tbsp. light brown sugar
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lb. lg. shrimp, deveined but not shelled
1/2 c. vegetable oil
2 tbsp. unsalted butter
4 scallions, thinly sliced
In a large bowl, mix paprika wth ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add shrimp and toss to coat in spices.
Heat 1/4 c. oil in 2 large skillets until shimmering. Add shrimp to skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of butter and scallions to each skillet and swirl them in. Transfer shrimp to a platter and serve.
Note: If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.
Makes 6 servings.
1 tbsp. ancho chile powder
1 tbsp. light brown sugar
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
8 garlic cloves, coarsely chopped
2 lb. lg. shrimp, deveined but not shelled
1/2 c. vegetable oil
2 tbsp. unsalted butter
4 scallions, thinly sliced
In a large bowl, mix paprika wth ancho chile powder, brown sugar, cumin, salt, pepper, and garlic. Add shrimp and toss to coat in spices.
Heat 1/4 c. oil in 2 large skillets until shimmering. Add shrimp to skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes. Add half of butter and scallions to each skillet and swirl them in. Transfer shrimp to a platter and serve.
Note: If you don't want to fuss with shells, you can use shelled shrimp. Cut the cumin in half and cook over moderate heat.
Makes 6 servings.
Thursday, November 13, 2008
Stir-Fried Shrimp with Snow Peas and Mushrooms
2 tsp. cornstarch
1 tsp. dry sherry
2 tsp. water
4 tsp. peanut oil
1 lb. shrimp, peeled and deveined
1 tbsp. peeled and minced fresh ginger
1 sm. garlic clove, minced
1 pkg. fresh snow peas
1/2 lb. shiitake mushrooms, brushed clean, stems removed and caps cut into 1" pieces
1/4 c. chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
In a small bowl, stir together cornstarch, sherry, and water. Set aside.
Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. peanut oil and carefully tilt and rotate pan to distribute oil. When oil is hot, add shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook. Transfer to a plate.
Return pan to high heat. Drizzle in remaining 2 tsp. peanut oil, tilting pan to coat bottom and sides with oil. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add snow peas and mushrooms and return shrimp to pan. Stir-fry utnil snow peas are bright green, 30 to 60 seconds. Pour in stock and cook until shrimp are opaque throughout, 2 to 3 minutes more.
Briefly stir cornstarch mixture to recombine, then pour into pan. Stir-fry until sauce thickens and turns clear, about 2 minutes. Add sesame oil, salt, and pepper. Transfer to warmed serving dish and serve immediately.
1 tsp. dry sherry
2 tsp. water
4 tsp. peanut oil
1 lb. shrimp, peeled and deveined
1 tbsp. peeled and minced fresh ginger
1 sm. garlic clove, minced
1 pkg. fresh snow peas
1/2 lb. shiitake mushrooms, brushed clean, stems removed and caps cut into 1" pieces
1/4 c. chicken stock
1/4 tsp. Asian sesame oil
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste
In a small bowl, stir together cornstarch, sherry, and water. Set aside.
Preheat a wok or deep, heavy fry pan over high heat. Add 2 tsp. peanut oil and carefully tilt and rotate pan to distribute oil. When oil is hot, add shrimp and stir-fry until they are bright pink but not yet cooked through, about 3 minutes. Do not overcook. Transfer to a plate.
Return pan to high heat. Drizzle in remaining 2 tsp. peanut oil, tilting pan to coat bottom and sides with oil. Add ginger and garlic and stir-fry until fragrant, about 30 seconds. Add snow peas and mushrooms and return shrimp to pan. Stir-fry utnil snow peas are bright green, 30 to 60 seconds. Pour in stock and cook until shrimp are opaque throughout, 2 to 3 minutes more.
Briefly stir cornstarch mixture to recombine, then pour into pan. Stir-fry until sauce thickens and turns clear, about 2 minutes. Add sesame oil, salt, and pepper. Transfer to warmed serving dish and serve immediately.
Cajun Shrimp Pasta with Cream Sauce
4 to 6 oz. cooked pasta
1 tbsp. butter
1/2 lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
1/4 to 1/2 onion, diced
1 c. thinly sliced bell pepper
2 cloves garlic, minced
1/2 to 1 tbsp. flour
1/3 c. half and half
Salt, pepper, and Cajun seasoning, to taste
Heat butter in skillet over medium heat. Add shrimp to skillet and sprinkle liberally with Cajun seasoning. Saute in pan 1 minute per side, remove with slotted spoon, and set aside.
Add mushrooms, onion, bell pepper, and garlic to skillet. Saute until vegetables are tender. Add flour and stir to cook off its rawness. Add half and half and stir until sauce begins to thicken. Return shrimp to pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.
1 tbsp. butter
1/2 lb. shrimp, peeled and deveined
4 oz. sliced mushrooms
1/4 to 1/2 onion, diced
1 c. thinly sliced bell pepper
2 cloves garlic, minced
1/2 to 1 tbsp. flour
1/3 c. half and half
Salt, pepper, and Cajun seasoning, to taste
Heat butter in skillet over medium heat. Add shrimp to skillet and sprinkle liberally with Cajun seasoning. Saute in pan 1 minute per side, remove with slotted spoon, and set aside.
Add mushrooms, onion, bell pepper, and garlic to skillet. Saute until vegetables are tender. Add flour and stir to cook off its rawness. Add half and half and stir until sauce begins to thicken. Return shrimp to pan and cook until heated through. Season to taste with salt and pepper (and more Cajun seasoning, if desired). Toss with hot pasta and serve.
Penne a la Betsy
3/4 lb. penne pasta
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. lg. shrimp
1 sm. white onion, finely chopped
2 cloves garlic, minced
1/2 c. white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 c. heavy cream
1 tbsp. fresh parsley, chopped
Basil leaves, to taste (use a bunch!)
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet. Add shrimp and cook for a few minutes, until opaque. Remove to plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in skillet. Add onion and garlic and cook, stirring occasionally. While onion and garlic are cooking, chop shrimp into small, bite-sized pieces. Add wine or broth to pan and allow to reduce for a few minutes. Chiffonade basil leaves and set aside. Stir in tomato sauce. Add heavy cream and stir well to combine. Add shrimp back to skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add sauce to pot and stir well to combine. Serve.
3 tbsp. butter, divided
3 tbsp. olive oil, divided
1 lb. lg. shrimp
1 sm. white onion, finely chopped
2 cloves garlic, minced
1/2 c. white wine (or chicken broth)
1 (8 oz.) can plain tomato sauce
1 c. heavy cream
1 tbsp. fresh parsley, chopped
Basil leaves, to taste (use a bunch!)
Boil water and cook pasta according to package directions.
Meanwhile, while water heats and pasta cooks, make the sauce. Melt 1 tbsp. butter and 1 tbsp. olive oil in large skillet. Add shrimp and cook for a few minutes, until opaque. Remove to plate to let cool. Heat 2 tbsp. butter and 2 tbsp. olive oil in skillet. Add onion and garlic and cook, stirring occasionally. While onion and garlic are cooking, chop shrimp into small, bite-sized pieces. Add wine or broth to pan and allow to reduce for a few minutes. Chiffonade basil leaves and set aside. Stir in tomato sauce. Add heavy cream and stir well to combine. Add shrimp back to skillet and season with salt and pepper to taste. Add the parsley and basil and mix well.
Drain pasta and return to pot. Add sauce to pot and stir well to combine. Serve.
Shrimp Enchiladas
1/4 c. red or yellow pepper, diced
1/2 c. onion, diced, divided
1/4 c. green pepper, diced
3 tbsp. butter, divided
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 c. and 2 tbsp. heavy cream
1 1/2 tsp. all-purpose flour
1 1/2 c. shredded Monterey Jack cheese, divided
1/4 c. sour cream
3/4 lb. shrimp, peeled and deveined
1 c. tomatoes, diced
6 flour tortillas
Melt 2 tbsp. butter in skillet over medium-high heat. Add peppers and 1/4 c. onion to skillet and saute until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour; blend well. Lower heat to medium and cook until slightly thickened. Add 3/4 c. shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In skillet, melt remaining tbsp. butter. Add shrimp and remaining 1/4 c. onion to skillet and saute shrimp until pink. Remove shrimp from pan with slotted spoon and chop; return to skillet. Add tomatoes and all of cheese sauce.
Preheat oven to 350°F. Grease an 8- x 8-inch baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in baking dish, seam side down. Bake for 30 to 35 minutes.
1/2 c. onion, diced, divided
1/4 c. green pepper, diced
3 tbsp. butter, divided
1/4 tsp. oregano
1/4 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
1/4 c. and 2 tbsp. heavy cream
1 1/2 tsp. all-purpose flour
1 1/2 c. shredded Monterey Jack cheese, divided
1/4 c. sour cream
3/4 lb. shrimp, peeled and deveined
1 c. tomatoes, diced
6 flour tortillas
Melt 2 tbsp. butter in skillet over medium-high heat. Add peppers and 1/4 c. onion to skillet and saute until crisp-tender. Add oregano, salt, garlic powder, cayenne pepper, black pepper, cream, and flour; blend well. Lower heat to medium and cook until slightly thickened. Add 3/4 c. shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In skillet, melt remaining tbsp. butter. Add shrimp and remaining 1/4 c. onion to skillet and saute shrimp until pink. Remove shrimp from pan with slotted spoon and chop; return to skillet. Add tomatoes and all of cheese sauce.
Preheat oven to 350°F. Grease an 8- x 8-inch baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in baking dish, seam side down. Bake for 30 to 35 minutes.
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