We haven't had shrimp in awhile, and shrimp scampi sounded good to us. I found this recipe from foodnetwork.com. I served it over angel hair pasta along with a salad. INGREDIENTS: *1.5 pounds shrimp (deveined, peeled, tails removed) *Salt and pepper *2 T. unsalted butter *2 tsp minced garlic *1/4 C. dry vermouth *1 T. freshly squeezed lemon juice *2 tsp finely chopped parsley leaves *1/4 tsp grated lemon zest
DIRECTIONS: 1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
I found this on Annie's blog , and it looked yummy! I just made a few modifications. Nate and I both love the potato soup at Charleston's restaurant...and this is very close to it! Great for a cold winter day! INGREDIENTS: *5 russet/baking potatoes *4 tablespoons unsalted butter *2/3 cup all-purpose flour *6 cups 2% milk *salt and pepper to taste (I was generous with the sea salt) *1 cup reduced-fat sour cream *1/2 cup green onions, chopped *1 1/2 cups shredded cheddar cheese
Toppings: Sour cream Green onions, chopped Bacon Shredded cheddar cheese
DIRECTIONS: 1. Preheat oven to 400 degrees. Poke potatoes with fork, then cover with foil. Place potatoes on a baking sheet, and bake in the oven for one hour. Remove from the oven, let cool. Scoop out the insides of the potatoes, discarding the peels. Place in a food processor or mash into small chunks.
2. In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.
Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.