Seafood…. Mmmmmmm Wednesday, Nov 20 2013 

So tonight I had shrimp and was thinking what to do with them, at home we make shrimp scampi often.  However at home I have pounds of shrimp not just a half pound.  So I plugged in shrimp scampi into the ole search engine and found a recipe that involved pasta.   Figured it would be a great way to stretch my shrimp.  It turned out ok, as he said it was weak.  Meaning it needed more garlic and butter.  Over all it was a quick easy way to make it.

 

I forgot to take my photo before we ate (I was starving)  so it’s not a pretty as it was before we attacked it.  Still looks yummy though if I do say so myself.

Shrimp Scampi

Ingredients

  • 1 pound pasta (I used thin spaghetti)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pinch red chili pepper flakes 
  • 4 cloves garlic, chopped
  • 1 pound shrimp, shelled and deveined
  • 1/4 cup chicken stock
  • 3 tablespoons of lemon juice
  • 1 tablespoon butter
  • 1 tablespoon parsley, chopped
Directions
  1. Cook pasta as per package directions.
  2. Heat the oil and melt the butter in a pan over medium heat.
  3. Add the red chili pepper flakes and garlic and saute until fragrant, about 1 minute.
  4. Add the shrimp and saute until cooked, until they are pink.
  5. Remove the shrimp from the pan.
  6. Add the chicken stock and lemon juice and bring to a boil.
  7. Simmer the liquid until reduced by about half.
  8. Add the butter, wait for it to melt and turn off the heat.
  9. Add the shrimp, pasta and parsley and toss to coat.

Potato Salad Convert Wednesday, Nov 20 2013 

Let me start this by saying I hate potato salad.  All my life my family has made a mayo based one and frankly I think it sucks.  Everywhere I have tried this nasty mayo pickle filled dish and always makes me gag.  Do not even get me started on the store bought crap. That stuff could kill ya!!

So yesterday when I came across and oil and lemon based sauce I was bored and said what the hell I will try it.  OMG!!! It was fabulous!  My husband even loved it.

Lemon Vinaigrette Potato Salad Recipe

 3 pounds red potatoes, cut into 1-inch cubes

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons minced fresh basil

2 tablespoons minced fresh parsley

1 tablespoon red wine vinegar

1 teaspoon grated lemon peel

3/4 teaspoon salt

1/2 teaspoon pepper

1 small onion, finely chopped

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. 

 OK now my spin on this recipe, I used regular old potatoes because that is what I had in the pantry.  I omitted the lemon peel, because I have never used lemon peel in my life and don’t feel the need to start now.  I also used lemon juice from a jar.  *GASP*  I know, I know but seriously do I look like Martha Stewart???

Instead of basil I used thyme because I had that on hand.  The red wine vinegar well lets just say apple cider vinegar works just fine.

 It still turned out so good I recommend everyone try this dish.  A total plus was it was so simple to make.