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Friday, December 3, 2010

The Fate of One Pound

Somehow, I gravitate to sales at the grocery.   This week, once again, we have shrimp at $4.99 per pound.  Shells on but deveined which makes cleaning easy.   OK...been through fried, boiled, sauteed, Chinese...what are we going to do tonight?    And this is what was recipe..but a quick put together dish.    


I had a red and yellow pepper, onions and garlic.   Looks like Italian something is on its way to the supper table.  Sauteed in olive oil and butter.  

After onions become translucent, I added basil from the summer garden.  I hang it to dry in the fall, and store the dried leaves in the freezer.   Great to have available all winter long.  

Added six mushrooms and I find my egg slicer is the quickest way to slice mushrooms....all equal sized for even cooking.  

To the pound of shrimp, I added three tablespoons flour, and one tablespoon Old Bay Seasoning....stir to coat shrimp and added to skillet.   Added one pint jar of tomatoes from the summer garden.  Salt and pepper, to taste.    Added the dried basil and let simmer until shrimp is cooked.  

And the finished plate ready with a salad from our cold frame....mesculin is doing so good this year even in the unusually cold weather.

Pasta of choice is Whole Wheat Linguine topped with 
Shrimp Sauce and Parmigiano-Reggiano cheese!  

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Shrimp Tomato Creme

Italian, Seafood

1 tb olive oil
2 tb butter
1  yellow pepper; cleaned & julienned
1  red pepper; cleaned & julienned
1 md onion; diced
2  garlic cloves; minced
6  mushrooms; sliced
1 lb shrimp; cleaned, deveined
3 tb flour
1 tb Old Bay Seasoning
1 tb basil; dried or fresh
1 pt tomatoes
3 tb heavy cream

In heavy saute pan, heat olive oil and butter until melted. Add peppers, onions and garlic and saute until onion is translucent. Don't let garlic burn! After five minutes, add mushrooms and saute gently until golden.

Mix shrimp with two tablespoons flour and one tablespoon Old Bay seasoning.  Mix to coat and add to pepper/mushroom mixture. Sprinkle dried basil or chopped fresh basil. Add tomatoes, or a jarred tomato sauce of your choice.  Simmer until shrimp is cooked. Shrimp cooks very quickly, so don't overcook...will make the shrimp tough. Just before serving, stir in heavy cream and stir to blend.

Serve over pasta of your choice or cooked rice.

Notes:  ©WHStoneman

Yield: 6 servings

** Exported from Now You're Cooking! v5.87 **


Gary said...

Mr. Bill,
Great sounding recipe, it will be going on my must try list. However, the really reason for my excitement is not the recipe but your instruction on using the egg slicer to slice mushrooms. Gee, wish I had thought of that one “years” ago. But this old dog has learned a new trick today… As always, thanks for your most informative posting. Hoping you are having a great day. - G

RamblingTart said...

Using an egg slicer for mushrooms is BRILLIANT!! :-) That's one tip I'm going to hang onto for sure. :-)

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017