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Cass in the Kitchen: Shrimp Scampi and Dori Sanders’ Country Cooking

:kitchen: So sorry this is late, and I actually even thought about skipping it, but I did that last week when I got slammed, and I’d hate to let that become a habit. I enjoy this segment, and I have a bunch of recipes waiting in draft mode, and yet more pictures of recipes on the camera card, so I really do want to keep up with it. In addition to the cooking, I am still reading mags and cookbooks, so I certainly am not out of kitchenly things to say, and probably won’t be for some time to come!! So, let’s get on with our little cooking show!

Shrimp Scampi

2 sticks of butter
1/4 to 1/3 cup minced garlic
lemon pepper
basil
thyme
oregano
cilantro
2 pounds of shrimp, peeled and deveined
2-3 pounds frozen mixed veggies (I used Normandy Blend)
12 ounces angel hair pasta

scampi shrimp onlyMelt the butter in a large skillet, add the garlic and spices and saute until it smells so good you begin to drool. It’s very aromatic an a totally pleasant way. In the meantime, partially thaw those veggies in the microwave about 7 minutes, and set the water to boil for the pasta. Add the shrimp to the butter/garlic/spice mixture, and stir them in. Just as they begin to turn orange, add the veggies, and stir them in real well, too. I know scampi is usually served with veggies on the side, but, man, I had to take advantage of that butter-y, garlic-ky prefection!

scampi with vegetablesStart the pasta when you add the veggies. It will only take 3-4 minutes to cook, and your veggies should be done in about that time. You want them to still be a little crispy. Drain the pasta. I put mine in a big bowl, and then poured the shrimp/veggie/sauce over it, and mixed it up.

Here’s what it looks like on the plate. Divine, right?
scampi on plate

Alas, Drama is allergic to dairy, so she got this instead:
dairy free scampi

Dori Sander’s Country Cooking

I also had a fun and profitable trip to the library, as I think I mentioned. I checked out a couple of cooking books, and one of them was the delightful Country Cooking by Dori Sanders. This was a delightful read, and I do mean “read”. The book is full of stories about her life past and present. I found out she lives just a few hours fro here, so how neat is that.

There were several recipes I want to try in here, and I found the first one on the the fly leaf, a reference to fried green tomato parmigiana, which I have never had or heard of, but which sounds like food perfection. I’ll be having to test that one out when green tomatoes are cheap.

I also thought the recipe for boiled noodles looked pretty interesting. You make the dough and then push it through a colander or sieve into a pot of boiling water. The book has lots of simple techniques that like, so don’t think you’ll need a lot of fancy equipment to make the food.

I thought the baked eggs and grits looked good, too. I have several breakfast casserole recipes, but this is the first one I’ve seen that includes grits. I love me some grits, ya’ll!

Finally, I want to make this cobbler that practically makes itself, you just pour the ingredients one over the other, and the crust bubbles up through the fruit as it cooks. It doesn’t get much easier than that!

I’ll be checking this book out again when I am ready to some more experimenting, and I may get a copy if we like what we taste. Which basically boils down to: might as well order it right now.

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