Tandoori Shrimp

For a taste of India, check out this easy, convenient work night meal.

• 1 pound shrimp (shelled and devained)


• 1.5 cup of plain yogurt (fat free is fine)


• 3 T minced garlic


• 3 T minced ginger


• 3 chipotle peppers


• 2 t of leftover adobe sauce from chipotle peppers


• 2 T fresh lemon juice


• 1 T fresh lime juice


• 1/2 cup chopped fresh parsley


• 2 T cumin


• 1 T curry powder


• salt and black pepper to taste

1. Combine all ingredients in a ziplock bag. Toss to equally cover all shrimp. Marinade at least one hour

2. Line a cookie sheet with alumninum foil. Spray with cooking spray. Evenly distribute shrimp and marinade on cookie sheet. Bake about 20 minutes at 350 or until shrimp are pink and done.

3. Serve with naan and basmati rice.

Linguine alle Vongole

This recipe has a thicker sauce that coats the pasta better than traditional recipes.

(Adapted from a recipe found on Epicurious.)

Linguine alle Vongole
4 large garlic cloves, minced
1/2 medium white (or yellow) onion
1 Tbs butter
1 Tbs flour
salt
pepper
red pepper flakes (to taste)
1 lemon (zested and juiced)
handful of parsley (about 1/4 cup)
1 can white clam sauce (preferable Colavita white clam sauce)
1/2 can veg broth
1 lb. fettuccine (or linguine if you want to be authentic)
grated Parmesan cheese

1. Saute onion, garlic, and red pepper flakes in 1 Tbs butter until translucent (about 5 minutes) over medium high heat. Add flour and cook for 1-2 minutes until thoroughly cooked. Slowly add in the 1/2 can veg broth making sure to wisk out any clumps of flour. When sauce starts to thicken, lower heat to medium and add white clam sauce. Stir to combine
   
2. Meanwhile, cook 1 lb of pasta. Slightly undercook pasta.


3. Add juice of one lemon, zest of one lemon, salt and pepper to taste to sauce. Let thicken slightly over low heat. Drain pasta and toss with sauce and parsley. Add a generous handful of Parmesan to help thicken the sauce even more!

Garlicky Pan-Roasted with Parmesan and Green Pea Risotto

This sounds like it would be really complicated but it is not at all. Risotto is easy because it is just a method. Once you have mastered the method, you can make any type of risotto you like. I based the shrimp recipe off of a recipe I found on Epicurious. According to Epicurious, this method of cooking shrimp is popular in Italy and throughout the Mediterranean. In American-Italian cuisine, this recipe would be referred to as "Shrimp Scampi," an interesting title since scampi means shrimp, which means the name, literally translated is "Shrimp Shrimp." I suppose my recipe might not qualify as authentic scampi since I added tomatoes. Either way, it is very good.

As a note, this recipe could be made in many quantities. I happened to make extra so I could have leftovers. Either way, for every 1/2 pound of shrimp you use, you should use 1/4 cup extra virgin olive oil and 5 good size garlic cloves.

If you are making the shrimp with the risotto, make sure to start the risotto first, which takes about 25 minutes. The shrimp take less than 10 minutes to prepare and should only be started when the risotto is nearly done.

Garlicky Shrimp
1.5 pounds shrimp (peeled and devained)
3/4 cup extra virgin olive oil
15 cloves of garlic, finely chopped
1 medium onion or 1/2 a large onion, chopped
2-3 t of crushed red pepper flakes (to taste)
1/4 dry white wine
2 cans diced tomatoes (do not drain)
2 cups coarsely chopped baby spinach
Parmesan cheese
salt and pepper
chopped fresh Italian parsley

1. Season shrimp in a bowl with salt and pepper.

2. In a large skillet heat oil over medium high heat. Add garlic, onion, and crushed red pepper flakes being careful not to burn the garlic. Season with salt. Add shrimp. Cook 2-3 minutes until just pink. Do not cook thoroughly since you will finish cooking the shrimp later. Remove the shrimp from the pan and set aside.

3. Add the wine to the oil mixture. Let the alcohol cook off for a few minutes. Add the diced tomatoes and cook over medium high heat for about 5 minutes until the tomatoes start to break down. Season the sauce with salt and pepper.

4. Add the shrimp back to the tomato mixture and cook until the shrimp are fully cooked (1 to 2 minutes). Toss in the chopped spinach. Sprinkle with Parmesan cheese and parsley and serve.

Risotto
1.5 cups arborio rice
3 cans vegetable broth, warmed slightly in a sauce pan
1/2 medium onion
3 garlic cloves, finely chopped
2 T olive oil
1/4 cup white wine
1/2 cup frozen peas
1/2 cup Parmesan cheese (or more to taste)
salt and pepper

1. In a large skillet heat oil over medium high heat oil. Add onion and garlic and cook 2-3 minutes being careful not to burn garlic. Add the rice and toss to coat with the oil. Season with salt and pepper. Add the wine and let cook 2-3 minutes.

2. Start adding the broth ladle by ladle (probably in 1/2 cup increments) to the risotto making sure to allow the liquid to be mostly absorbed before adding more (I used all three cans of vegetable broth in total and it came out perfect). Once all the liquid has been absorbed and the rice is tender, add the peas and Parmesan. Mix well and enjoy.

The Epicurious recipe suggests serving the shrimp with some bread for "sopping up the good garlicky sauce."