Linguine with Pancetta, Prawns (Shrimp) and Rocket (Arugula)

A few days ago, my friend Michael, from Me, My Food and I, posted the most fabulous linguine with pancetta, shrimp and arugula, and to top it off, he made a video of this amazing preparation. I couldn't stop thinking about his creation, so wouldn't you know, the next day I just had to make it. The only different addition, I had a red bell pepper on hand and diced it...sauteed it to add for color, and flavor.

Michael is such a sweetheart, and a talented cook and baker...Nigella Lawson should be so proud of all of the amazing cakes that he makes from her recipes.Do check out his blog, and you'll see what I'm talking about!

I didn't have linguine, so I used spaghetti with this super amazing pasta dish. There's something strange about calling arugula "rocket"...or as the French call it, Roquette...either way, Michael was right; the peppery awesome flavor, of the rocket, adding it in at the end certainly makes this this so delicious! So thank you Michael, this is a winner for sure!
For the recipe, do visit Michael's blog, @ Me, My Food, and I , and enjoy the video, as well!

Garlic Shrimp with Broccoli

It's a Friday night, usually a pizza night at my daughter's...and if not, then shrimp night at my son's. We were all there together, to enjoy the easy shrimp dish that even the little ones like, including broccoli...and let's not forget the pasta, in this case it was whole wheat penne, with basil tomato sauce, which I did not photograph...(been done) so many time. The focus was on the shrimp, in a nice fresh garlicky lemon sauce-no butter, just extra virgin olive oil that it was sauteed in, and broccoli florets steamed, and added the the shrimp. Extra virgin olive oil wast drizzle on the top, and a squeeze of fresh lemon juice. The sauce was the best part, to dip your bread into it. Yumm! No recipe required...just common sense, and pure enjoyment!

Vegetable Stir Fry, with Shrimp

Yesterday was such a dreary day, so my daughter and I went thrift shopping for books, of course they would have to be cookbooks, or some kind of great novels for women. I am open to all kinds of other books as well, and buy them on Amazon, but when I could find some real good books in the thrift stores which are the best, in our area, I kid you not. I will get back on that subject, later.

 The main thing I should be talking about is another quick shrimp dish. I only had about maybe a dozen shrimp leftover in my freezer, and knowing I will devour that amount by myself, I better make it light. I bought this wonderful bag of fresh mixed veggies at my local supermarket, in the Asian section, and I wanted to make spring rolls, the same day that my friend Sabby made hers, but did not have the patience to roll the little suckers, plus the fact that I would have to fry them, so this was my next best option...vegetables stir fry, with shrimp. Mind you, even the little bag of the sauce came with it, but of course, I spiced the shrimps up even more for extra flavor.

Vegetable Stir Fry with Shrimp

1/2 lb large shrimp cleaned and deveined, with tail on

1/2  bag of 16 oz. LEASA mixed stir fry vegetables

1 bunch scallion, outer leaves discarded, and sliced 1 inch.diagonal 

1 clove garlic sliced thin

1/2 teaspoon of a good quality ginger

1/2 teaspoon hot Hungarian paprika

1/2 teaspoon cumin

juice of 1 lime

3 Tbsp. vegetable oil

Place shrimp in a medium bowl, and sprinkle all over with the juice of 1/2 of the lime, and  the spices. Heat a wok, or a large heavy skillet with  1 Tablespoon of the oil, on high. Stir fry the the shrimp with the sliced garlic for about 2 minutes, till almost pink. Remove from the wok, or skillet, and set aside. Wipe wok, or skillet clean with paper towel. Add the 2 Tablespoon of the remaining oil set it high again, and stir fry the scallion, and the vegetables for a few minutes. add the packet of the sauce from the bag, which is (teriyaki sauce. If you are using different vegetables, you can add your own splash of teriyaki, or soy sauce on it.) Add the remaining juice of the other half of the lime, and add the shrimp back into the wok, or skillet. Stir for another minute or 2 until it turns completely pink, and heated through. Vegetables should be nice and crispy. Serves 2.

Just look at all these books. Daughter browsing through for herself and finding great cookbooks too. Price range from 95 cents for paperback, to $1.95 to $2.95 for hardcover books...and these books are most of the quite recent.The entire bottom shelf is loaded with childrens' books. I think we just about picked up all the best ones.

 





 

Shrimp with Tomatoes Feta and Ouzo

Here we go again! ...yet, another shrimp dish...my bag of shrimp goes a long way!  This one is with fresh tomatoes, feta cheese, and fresh mints, laced with a 1/2 cup Ouzo...all I can say is, OPA!

 Shrimp with Tomatoes, Feta, and Ouzo

1 1/2 lbs large raw shrimp, peeled, deveined, with tails on

2 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

10 plum tomatoes diced

1/2 cup tomato sauce

a pinch of snipped fresh mint (or dry)

a pinch of snipped fresh oregano (or dry)

salt and pepper to taste

a pinch of red pepper flakes

1 onion chopped

2 cloves garlic chopped

1/2 lb Greek feta cheese, crumbled

1/4 cup Ouzo (Greek liquor)

In a large heavy skillet, over medium high  heat, saute onions, garlic, pepper flakes, (the dry herbs) in the olive oil, and butter, till onion is nicely transparent. Add the shrimp to it and saute only, until they turn pink.. Now, add the ouzo, and let the alcohol cook down, for just less than a minute. (Don't ignite it, unless you have experience.)

Remove shrimp to a platter, and keep on the side. Add the tomatoes, the tomato sauce and cook for about 15-20 minutes, till it gets nicely thick, but tomatoes not overcooked to a mush. Season with salt, and pepper, and add the fresh herbs, now, at the end of cooking. (Actually, you can use fresh, and dry, together, but dry has to be added in he beginning.)

Add the shrimp back into the skillet, gently mix it together, and sprinkle with the feta. Put under the  broiler, till the cheese melts, and sauce gets bubbly for about 3 minutes, being careful not to burn the cheese. Serve over spaghetti, or just by itself, with nice crusty bread, and a mixed salad. Serves 4.