Tonight’s dinner was a reward dinner for my mom. She’s been going through a lot recently, diagnosed with breast cancer and last Tuesday had a “simple” mastectomy. I flew to NJ to take care of her, and we weren’t sure how well it would go. She was diagnosed early and I think that was the key along with her always upbeat attitude. The celebration is because her recovery is going so well and the doctor is very happy with her progress. She deserves it don’t you think.
I made a tasty quick dish, with some of her favorite foods. Shrimp, garlic and asparagus are on that list as well as seeds and nuts. My ingredients were limited. I did stop at Whole Foods, but I didn’t want to load up her fridge with fruit and vegetables that would go bad after I left for home. I also wanted leftovers. I froze a couple of individual meals for my mom to reheat for dinner once I’m back in Ohio. I think if you reheat with a little chicken broth it will be very tasty. This meal was made in 30 minutes or less, with very little mess, and I reused the saute pan over for the ingredients so as to cut down on the cleaning.
- Olive Oil
- 1 lb Fettuccine
- 1 lb peeled and deveined raw shrimp
- 1 lb asparagus
- 2 tbs sunflower seeds
- handful fresh parsley
Cook up Fettuccine in water according to directions, drain and set aside.
In a saute pan. dry toast the sunflower seeds, then set aside on a plate or bowl.
Add one or two tablespoons of olive oil to the pan heat and then throw in half the minced garlic and the shrimp, and saute the shrimp until pink and firm.Set aside with the sunflower seeds.
Add another tablespoon of oil, the other half of the minced garlic, heat, throw in the asparagus and cook until it’s al dente.
Chop Parsley and toss all of the ingredients together with some salt and pepper.
Serve with grated percorino romano cheese over top.
A lot of Superbowl recipes involve finger food, and is consumed with beer. Here is a recipe for a Superbowl dinner that includes wine. This recipes is also for the grillers looking for an excuse to get out there on this cold, wet snowy weekend. I made the Rosemary Grilled Shrimp, but I used my grill pan instead of the grill. I also made a much smaller amount for our dinner and served it with pasta. 1 1/2 lbs of jumbo shrimp on skewers is more than enough for four people even maybe 6 to 8 people, unless that’s all you will eat. I used some dried rosemary as well as some from the pot in my dining room, and used skewers instead of rosemary branches. My sister in law has a lovely big rosemary plant that she could use to make grill skewers out of. I would say though, that this would make a great Valentines dinner also, and is so simple even my husband could do it – if he ate shrimp. He went vegetarian tonight, and just had the pasta(Farfalle with Spinach and Tomatoes). I had Redwood Creek Pinot Grigio, which was a nice white wine, a little sweet and fruity. I used Redwood Creek’s Pinot Grigio with both the shrimp and the pasta dish. I found that the wine gave it just the perfect finish to the flavor.
1 bunch rosemary (branches should be stiff)
1-1/2 pounds jumbo shrimp, peeled and deveined
2 to 3 tablespoons extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground or cracked black peppercorns
Hot pepper flakes (optional)
3 cloves garlic, finely chopped
1 cup Redwood Creek Sauvignon Blanc or other white wine in a spray bottle
Grill shield or sheet of aluminum foil folded in thirds like a business letter.
Strip the leaves off the bottom half to two-thirds of the rosemary sprigs and finely chop. You’ll need about 1/4 cup.
Skewer the shrimp on the rosemary skewers (or use classic bamboo skewers) so that it passes through both the head and tail of each shrimp. Align the shrimp so all face the same way—this looks more professional. Place the shrimp in a baking dish.
Lightly brush each shrimp kebab on each side with olive oil. Sprinkle with salt, pepper, hot pepper flakes (if using), chopped garlic and chopped rosemary. Let marinate in the refrigerator while you set up your grill and preheat to high. Brush and oil the grill grate.
Arrange the kebabs on the grill and grill until the shrimp is handsomely browned and cooked through, 2 to 4 minutes per side. Spray the shrimp with wine as they grill (Set the nozzle so the wine comes out in a mist). If the exposed parts of the rosemary start to burn, slide the grill shield or foil under them.
Serve immediately. Serves 4.