This recipe comes from Cooking Light March 1996. I made a few changes. I used butter instead of margarine and I decided on a yellow pepper but orange or red works just the same. The smells of this in the oven brings back wonderful memories of when my husband and I first met and he lived on Canal Blvd. It's easy to make and cooks quickly. Perfect dinner for a busy night. Purchase 2 lbs of Large Un-peeled Shrimp. Peel leaving the tails on. Butterfly the underside of the end to get them to stand up. Place in a shallow rimmed casserole dish. Preheat Broiler. To a skillet over medium high heat, add 3 Tbl UnSalted Butter. Add 1 Diced Yellow Pepper and 4 (up to 8) Pressed Cloves of Garlic and saute for 2 minutes. Remove from heat and add 1/2 Cup Dry White Wine, 1/4 Cup Minced Parsley, 1/4 Cup Freshly Squeezed Lemon Juice and S&P. Pour mixture over shrimp. Dust with Paprika. Broil for 6 minutes. Serve with Basmati Rice, a green vegetable and Hot Crusty Bread.Thursday, March 4, 2010
Shrimp Scampi
This recipe comes from Cooking Light March 1996. I made a few changes. I used butter instead of margarine and I decided on a yellow pepper but orange or red works just the same. The smells of this in the oven brings back wonderful memories of when my husband and I first met and he lived on Canal Blvd. It's easy to make and cooks quickly. Perfect dinner for a busy night. Purchase 2 lbs of Large Un-peeled Shrimp. Peel leaving the tails on. Butterfly the underside of the end to get them to stand up. Place in a shallow rimmed casserole dish. Preheat Broiler. To a skillet over medium high heat, add 3 Tbl UnSalted Butter. Add 1 Diced Yellow Pepper and 4 (up to 8) Pressed Cloves of Garlic and saute for 2 minutes. Remove from heat and add 1/2 Cup Dry White Wine, 1/4 Cup Minced Parsley, 1/4 Cup Freshly Squeezed Lemon Juice and S&P. Pour mixture over shrimp. Dust with Paprika. Broil for 6 minutes. Serve with Basmati Rice, a green vegetable and Hot Crusty Bread.
Apple Buckwheat Pancakes
Here is the recipe in full. Beat 1 Egg in a bowl, add 1 Cup Buttermilk and 2 Tbl Canola Oil and beat to combine. Add 1 Tbl Sugar, 1 tsp Baking Powder, 1 tsp Baking Soda and 1/2 tsp Salt and beat to combine. Add 3/4 Cup Flour and 1/4 Cup Buckwheat Flour. Beat until a smooth batter. Stir in diced Apple. Preheat griddle to a medium high temperature. Lightly coat with Crisco or non Stick Spray, butter will burn. Laddle out desired pancake size. I like a tall stack of small pancakes. Turn just once when browned. Do not mindlessly pat the rising pancake down. You want the pancake to rise. Stack on a plate, buttering as you stack and top with, made in Vermont, Therrien's Fancy Grade Maple Syrup. For Therrien's Maple Syrup, call (802)257-4013, you'll love their personal service and thier prices! Wonderful with link Sausage!
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