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I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

Sold! With a Side of Shrimp Tetrazzine

My dear readers, I'm so pleased to finally announce that after much stress, many delays and writing a really, really BIG check, I am once again a proud home owner!

My little house here in the Queen City is just perfect and now that my furniture has been collected from across three states and I'm starting to unpack boxes and get settled in, it makes the whole stressful ordeal worthwhile. As far as I'm concerned, I'm going to live and die in this house because I'm not too eager to have to go through the process of buying a new home again! Without boring you with the details and reliving the whole nightmare once again, let me just give you a word (or two) of advice.....if you haven't reviewed your credit report in a while, DO IT NOW! You are entitled to a free report once a year and it can be accessed at FreeCreditReport.com. You should review your report for any errors and mistakes and follow up on any reporting issues that you are concerned about.

Enough with the Public Service Announcements...on to the good stuff!

A few posts ago, I talked about how some good ole' home cooking was medicine for the soul and how I found myself turning to it during times of stress. There are some days when nothing sets the world back on track like a big plate of carbohydrates smothered in cream sauce and that's exactly what today's dish is all about. I actually prepared this a few weeks ago while I was still in my temporary living quarters and just haven't had a chance to share it with you - I've been a little busy folks....cut me some slack! :)
See the current state of my kitchen??

This dish pushes me to the boundaries of what I enjoy in a meal and what I mean by that is, I typically do not enjoy cream based sauces and I don't particularly care for mushrooms and this is full of both items. As I was flipping through my recipe repertoire one evening, I came across this and it screamed my name. Well, actually it just whispered my name but it was enough to get my attention. I used shiitake mushrooms in place of your regular, garden variety shrooms because I've found that my taste buds have matured enough to be convinced that shiitakes aren't all that bad. I think next time I'll add a bit of roasted red bell pepper or pimentos just to liven it up with a little color.

Be prepared - this recipe makes enough to feed an army, so save it for when you've had a really, really, really stressful day or when you feel like inviting the whole neighborhood over for dinner. Enjoy!

















* Exported from MasterCook *

Shrimp Tetrazzini

Serving Size : 6
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup butter
1 Cup green onions -- thinly sliced
5 Tablespoons flour
2 1/2 Cups chicken broth
1/2 Cup clam juice
1/2 Cup dry white wine
1/2 Cup heavy cream
3 Teaspoons fresh oregano
1/2 Cup Parmesan Cheese -- shredded
2 cloves garlic -- minced
1/2 Pound shiitake mushrooms -- sliced
8 Ounces spaghetti
4 Cups shrimp -- shelled & deveined
pepper -- to taste

Melt 1/4 cup of the butter in a pan; add onions, mushrooms and garlic and cook, stirring until soft, about 5-7 minutes. Add shrimp and cook just until pink, about 3 minutes. With a slotted spoon, remove shrimp and vegetables from the pan and set aside. Stir flour into pan and gradually blend in chicken broth, clam juice, wine, cream, and oregano. Cook, stirring for about 3 minutes after sauce begins to simmer. Stir in 1/4 cup of the cheese.

While sauce is cooking, bring to a boil a quantity of salted water; add the noodles and cook them until they are al dente; then drain.

Combine sauce, noodles, shrimp and vegetables, and season with pepper to taste. Pour into a large shallow casserole or individual casseroles. Sprinkle with remaining cheese. Bake at 375F until bubbling, about 15 minutes for large casserole or 8 minutes for small ones. Broil top until lightly browned.

Source:
"adapted from personal chef recipe from Candy Wallace"

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3 comments:

gina said...

Looks really good. I don't like shrimp...but I've been wanting to tackle a shrimp dish for Thom... it would help if I had all my "good" stuff out of storage too.

Anonymous said...

Alison, the Shrimp Tetrazzine looks wonderful and satisfying. Here's wishing you all new sweet and wonderful life experiences in The Queen City... Mia

Terri said...

Alison:

Congratulations on finally moving into your permanent home! The Tetrazzine looks really good...and I've been a little stressed lately. Time for a plate of this!

Best of luck to you...Terri