SHRIMP COCKTAIL
Provided by Food Network Kitchen
Categories appetizer
Time 38m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.
- To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.
- Optional Tip: To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.
- Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
- Yield: 1 1/2 cups
CROCK POT CHICKEN VEGETABLE SOUP (NOTHIN' FANCY, JUST YUMMY)
There is nothing crazy wonderful about this, it's just a good, hearty chicken and vegetable soup. I have been trying to eat more "low-carb" so this recipe isn't super creamy. You can add 1 cup of chopped potatoes and 1/2 cup cream if you don't care about carbs and I'm sure it would be even better. I just love to eat this soup and I hope you will too. It's very simple to make and just plain old good!
Provided by Sarah in New York
Categories Chicken Breast
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot.
- Cook on high for 6 to 8 hours.
STEAMED GARLIC AND HERB MUSSELS
Make and share this Steamed Garlic and Herb Mussels recipe from Food.com.
Provided by Latchy
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Scrub mussels remove beards.
- Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
- Add mussels, juice and wine, bring to boil.
- Cook covered about 5 minutes until mussels open.
- (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
- Return mussels to pan and simmer until heated through.
- Have some crusty bread to wipe up the liquid.
PASTA PUTTANESCA ( THE MADAME'S PASTA )
I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."
Provided by Pot Scrubber
Categories Spaghetti
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sauté onions, garlic, and pepper flakes in the olive oil for about two minutes until fragrant.
- Add tomatoes and half of their juices, sugar, wine, fresh parsley, olives, capers, anchovy paste,(or anchovies)and Italian seasoning.
- Bring to a boil and simmer about 25 minutes, stirring occasionally, and adding more reserved juice if it becomes dry. Break up large chunks of tomatoes but please leave a chunky consistency, we're NOT making spaghetti!
- While this is simmering, prepare spaghetti until done and drain.
- Sauce should be ready now so combine pasta and sauce and toss well.
- Top with parmesan cheese and fresh basil.
Nutrition Facts : Calories 782.5, Fat 31.5, SaturatedFat 4.4, Sodium 348.1, Carbohydrate 100.5, Fiber 7.8, Sugar 10.5, Protein 17.9
MACARONI AND CHEESE WITH WINE
This is one of my favorite ways to make mac&cheese! It's really easy to make, and I've never had any problems with this recipe. If you want a creamier version, stir in some sour cream or plain yogurt after it is done cooking. From Southern Living, March 1986.
Provided by JenSmith
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions, omitting salt.
- Drain and set aside. *NOTE: Do NOT be tempted to skip this step! Trust me, I've done it so I should know!
- Saute onion in butter in a heavy saucepan.
- Add flour, stirring until smooth. Cook 1 minute, stirring constantly.
- Gradually add milk and wine.
- cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Remove from heat; add salt, pepper, and Cheddar cheese.
- Stir until cheese melts.
- Add macaroni; mix well.
- Pour into a lightly greased 2-quart casserole dish.
- Sprinkle with paprika.
- Bake at 350F for 15 minutes; uncover and continue baking another 15 minutes.
Nutrition Facts : Calories 332.3, Fat 18.2, SaturatedFat 11.3, Cholesterol 54.9, Sodium 447.1, Carbohydrate 27.1, Fiber 1, Sugar 1, Protein 13.3
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