Wish Upon A Chef

I'm convinced that cherry tomatoes are going to one day take over the world as they certainly took over my garden this year.  I even noticed rogue plants springing up in the flower containers where I've used my compost as fertilizer.

I've eaten a ton of them in salads. I've whizzed up countless ones for fresh salsa. My freezer is full of them to be used later for soups and stews.  Tomatoes were taking over my life and I was running out of ideas.  But even with the overrun, I'm sort of sad to see them dwindle away - my plants are still loaded with bright green orbs but I doubt they'll ripen much now that the weather is turning cooler. 

I found this little gem of a recipe in the August 2013 issue of Eating Well magazine and it was the perfect way to finish off my bounty of cherry tomatoes.  I'm too cheap to buy "real" lobster meat and I didn't want shrimp, so I used langostino for this recipe.  It's a lobster-like crustacean and very similar to crayfish (or crawdaddy, if you're from the South.)

This Seaside Tomato Gazpacho would be great for a light meal during the hotter months of summer or a fun party appetizer served in small shot glasses.


Seaside Tomato Gazpacho
Eating Well magazine, August 2013

serves 4 (1-1/2 cup each for entree) or 6 (1 cup each for appetizer)

printable recipe

3 cups low-sodium vegetable juice, such as V8 or R.W. Knudsen Very Veggie
1 orange bell pepper, diced
1 1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel fronds or celery leaves, divided
1 cup diced tomato
1/3 cup finely diced red onion
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups chopped cooked lobster from two 1- to 1 1/4-pound live lobsters or 2 cups chopped peeled cooked shrimp
1 avocado, chopped

1.  Combine vegetable juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, pepper and salt in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.

2.  Top each serving of gazpacho with 1/2 cup lobster (or shrimp) for an entree portion or 1/3 cup for an appetizer serving. Garnish with avocado and fennel fronds (or celery leaves).

Make Ahead Tip: Prepare through Step 1. Cover and refrigerate for up to 3 days. Finish with Step 2 just before serving.

"I only hope that we don't lose sight of one thing - that it was all started by a mouse." Walt Disney, 1954

My first visit to Disney World was in 1971 when I was a whopping 6 months old.  A few years later, my family bought a summer home in Florida and we visited the parks almost every summer.  Then adulthood and life kicked in and the little house was sold and it would be nearly 15 years before I visited the happiest place on Earth again. 

The Boy Toy, his two kids, his father and I were at Disney World in August and it occurred to me that the whole "happiest place on Earth" tag line may very well be just a marketing ploy.  While standing in lines for what seemed like eternity for a ride that lasts 4-1/2 minutes, I started observing people around me.  Adults were weary and hot.  They had that look in their eyes that said they were tired of keeping up with kids, tired of standing in line, and beyond tired to know they still had two of the six lands to visit in order to get their (lots of) money's worth out of the day.  Kids were hot, moody and in desperate need of a nap.  Their attention span rendered them incapable of understanding why they had to wait in a long line for instant gratification.  The most ironic thing I overheard was a pushed-to-the-limit parent telling their pouty kid, "It cost alot of money to come here.  You're going to have a good time and I. MEAN. IT!"

The happiest place on Earth?  It is questionable for some.

Like everyone else, we were tired, hot and sweaty.  The kids were impatient at times, but I'm pleased to report that we had a really great visit.  We came away with good memories of a nice family vacation and I scored some really sweet souvenirs!

Anyone have the time?

The Mickey watch was a splurge for me and I picked up a really nice Christmas ornament at the Christmas shop in Liberty Square but there was one more thing I wanted - a cookbook to add to my already overburdened cookbook shelf.  It wasn't until we wandered through the Emporium on Main Street on our way out of the park that I found the one that I wanted.  Chef Mickey Treasures from the Vault & Delicious New Favorites contains recipes from various restaurants and resorts from both Disneyland and Disney World as well as from their cruise line.  I liked that it contained recipes from places that no longer exist within the Disney empire. 

It was hard to choose which recipe I wanted to try first, but I settled on Grilled Chicken with Sun-Dried Tomato and Goat Cheese Polenta ('cause you know I love me some goat cheese) as featured at Mama Melrose's Ristorante Italiano at Disney's Hollywood Studios.  I made it as written once (you can find that recipe here) but then changed it up by using shrimp and basil pesto from my freezer and decided it was one of the best meals I'd created in a long time. 

A great vacation, fun souvenirs and an awesome meal....it is the happiest place on Earth!




Sauteed Shrimp with Sun-Dried Tomato and Goat Cheese Polenta
Inspired by Chef Mickey Treasures from the Vault & Delicious New Favorites
Serves 4

Printable Recipe


Sun-Dried Tomato and Goat Cheese Polenta
1 cup chicken broth
1/4 cup heavy cream
1/2 cup water
1/2 cup cornmeal
1 small clove of garlic, chopped
1/2 teaspoon chopped thyme
1/4 cup chopped sun-dried tomatoes
1/4 cup goat cheese
1 tablespoon butter
1/2 teaspoon chopped basil
1/2 teaspoon salt

Shrimp and Asparagus
1 pound medium shrimp, peeled and deveined
Extra Virgin Olive Oil
16 fresh asparagus spears
Coarse salt and freshly ground black pepper, to taste
1/4 cup diced tomatoes
1/4 cup basil pesto, prepared or make your own

For Asparagus:

Preheat oven to 400.  Lay asparagus on baking sheet in a single layer.  Drizzle with olive oil (about a tablespoon or so) and season with salt and pepper.  Roast for approximately 15-20 minutes. 
 
For Sun-Dried Tomato and Goat Cheese Polenta:

Combine chicken broth, heavy cream, and water in a large pot over medium heat and bring to a simmer.

Slowly whisk in cornmeal, stirring constantly until thickened.  Don't whisk too fast or lumps will form.

Stir in garlic, thyme and tomatoes; add goat cheese and butter, stirring until cheese and butter melt.

Add basil and season to taste with salt and pepper.  Continue to stir and cook until cornmeal is creamy.

For Shrimp:

Heat olive oil (about a tablespoon) in a saute pan over medium high heat.

Add shrimp, tomatoes and 2 -3 tablespoons basil pesto.  Cook, stirring occasionally, about 7-10 minutes or until shrimp turn pink and tomatoes have cooked down a bit.

Put 4 spears of asparagus on each plate and top with 1/2 cup polenta.  Place shrimp and tomatoes on top of polenta. 

Here it is almost the end of June and I'm just now getting around to telling you about my lovely Valentine's Day date with the Boy Toy.  That's typical me - always a few days late and way more than a few dollars short.

Even though I'd had a over-the-top, larger-than-life HUGE crush on the Boy Toy for quite some time (I even tried to woo him last year with these to-die-for brownies), this past February marked our first official Valentine's date. We agreed that there would be no gift exchange - we only wanted to spend time with each other which is the whole point of a day of love, in my opinion.  I always feel terrible for the guys who are guilted by their gals into making an expensive token-of-love purchase just for the purposes of showboating.  Love should be shown (and recognized) every single day, not just for one day of the year because marketing gurus make such a big deal out of it. 

But of course I can never adhere to the "no gifts" rule and splurged a whole $5 on making this gift for the Boy Toy.  It is a deck of 52 playing cards with different things I love about him printed and pasted onto each card.  The idea and templates came from Peppermint Creative and it was a really fun project to do.  I wasn't quite sure how he'd react to getting a gift that looked like a 3rd grader had made (it's been a really long time since I've cut and pasted, okay?), but I think he was genuinely impressed with it.  He totally understood the thought and sentiment behind it and again, that's what Valentine's Day is all about. 


It was hard to narrow it down to only 52 things that I love about the Boy Toy! 

He had informed me earlier in the week that he had made reservations for us to have a nice dinner and I didn't even ask where because I wanted it to be a total surprise.  I was so excited when we pulled into Sante' in downtown Matthews, NC - I had never been there before and it was quaint, romantic and cozy and the perfect place for Valentine's Day.  It's funny how a female brain works though.  As we were being seated by the hostess, I was gazing around at the decor and a semi-subconscious thought popped into my head:  How did he know this place was perfect for a Valentine's Day date?  Had he been here before? Perhaps with other Valentine's Day dates?  And just then, as if he were reading my mind, he said to me, "Oh, by the way....I was only here once before, a long time ago, for a work function."  Ha!  I had to laugh and confess my thoughts.

So anyway, I'll leave the juicy details of our evening to your imagination and only say that we started our meal with a charcuterie board and Boy Toy let me pick my favorites.  He also let me choose the wine and I settled on Foghead Sauvignon Blanc.  My dinner choice was a linguine pasta dish with shrimp, asparagus, roasted red peppers and prosciutto.  It was delicious and the perfect portion size left just enough room for our creme brulee dessert (and I was nice and let Boy Toy choose that.) 

I've been dreaming of that pasta dish ever since February so I whipped up a tasty replication in the kitchen not long ago.  It was a day of love all over again!

Sante' Shrimp & Linguine
Serves 4

Printable Recipe

24-30 medium-large shrimp, deveined and peeled (41-60 count)
2 tablespoons EVOO
1 tablespoon butter
1/2 cup white wine
5 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 teaspoon McCormick Montreal Seasoning
1 lemon, zested and juiced
1/2 pint grape tomatoes
1/2 cup frozen green peas, thawed
1/4 cup Kalamata olives
1/2 cup quartered artichoke hearts (packed in water), drained
1/2 box linguine
Freshly grated Parmesan cheese
salt and freshly ground black pepper

Turn the broiler on "High."  Cut grape tomatoes in half, drizzle with olive oil, course salt (sea salt) and freshly ground pepper.  Roast for about 20 minutes.

Bring a large pot of salted water to a boil.  Cook linguine according to package directions. Drain.

In a large saute pan, heat olive oil and butter over medium-high heat.  Add garlic and bell pepper and cook for about 2 minutes, stirring occasionally.  Add shrimp to the pan along with red pepper flakes and Montreal seasoning.  Cook for about 2 minutes, stirring occasionally. 

Add lemon juice and wine to pan along with peas, olives and artichoke hearts.  Cook until shrimp are opaque and pink (about 1-2 minutes more). 

Remove from heat.  Add lemon zest and roasted tomatoes.  Toss the shrimp mixture with drained linguine.  Serve garnished with Parmesan cheese. 

I'm tired. 

Tired of handing over money for a long list of supplies for one recipe.

Tired of a pantry full of only-used-once ingredients.

Tired of spending precious time on a complicated recipe to only have it turn out just okay. 

Sick. And Tired.  

Time and time again I'm proven that simple and fresh is best when it comes to preparing food.  I'm always happiest when I can prepare a meal, enjoy it and clean the kitchen all in about an hour or so.  I no longer even consider trying a recipe if it has more than 10 ingredients and especially if I don't already have most of them in my pantry.  And forget about something that takes half the day to prepare and the other half of the day to clean up. 

Sometimes, though, I feel the need to prepare these types of things for the sake of this blog so I can show you something pretty and exciting.  But the pressure gets to me because I don't eat like that on a regular basis and I end up never making most of what I had planned because I don't have the time or the money.  And I'm pretty sure those of you out there don't necessarily eat like that either for the same reasons.  Throw in a few picky-eater children and we're all just looking for something really good, moderately healthy and really quick. 

I love this Cilantro Lime Shrimp recipe that I found on Pinterest (which seems to have become my new virtual cookbook).  It originated from a blog called Never Enough Time written by Lana Stuart and I plan to spend a bit more time perusing Lana's recipes.  Here's what she has to say about her style of recipes/cooking:

"For me, it’s essential to be authentic. I try to always remember that traditional southern cooking is humble food. For some of us it is a reminder of where and from whom we came. The simple, satisfying food that our farming ancestors provided for their families. Humble food graciously prepared and gratefully received by hard-working, families."

And I feel the same way.  If I want fancy shmancy I'll go to a nice restaurant and pay someone else to do the hard work.  In the meantime, I'm going to keep it simple!  You must try this recipe though, because it takes less than 30 minutes and combines simple ingredients that come together for a complex tasting dish.  I served this over rice and a green salad but probably would have preferred it tossed with pasta.  A good crusty bread is a MUST for soaking up all the juicy flavors. 

Cilantro Lime Shrimp
courtesy of Never Enough Time
Serves 2-3

• 1 tblsp. butter
• 1 tblsp. olive oil
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 jalapeno, finely chopped
• ¼ tsp. red pepper flakes
• ½ tsp. Mexican oregano
• 2 Roma tomatoes, chopped
• 1 lime, zest and juice
• ½ tsp. salt
• ½ tsp. black pepper
• 1 pound shrimp, split and deveined
• 2 tblsp. chopped cilantro

1. Melt the butter and oil in a heavy skillet over medium-high heat.
2. Add the garlic, onion and jalapeno.
3. Cook, stirring until the onion begins to wilt, approximately 3 minutes.
4. Add the red pepper flakes and oregano.
5. Continue cooking until the onion becomes translucent, approximately 3 additional minutes.
6. Add the tomatoes.
7. Cook, stirring occasionally, until the tomatoes are soft.
8. Add the shrimp, zest and lime juice, salt and black pepper.
9. Cook until the shrimp are just opaque. Be careful not to overcook.
10. Remove the pan from the heat and stir in the cilantro.

After bashing Rachael Ray's magazine a few weeks ago for not having any recipes that I'd actually want to try, lo and behold here was this one beckoning me from the pages of another edition.  Years ago I took a summer cooking class at the community college and one of the dishes we made was lobster bisque.  It wasn't until then that I knew the answer to one of life's biggest mysteries: 

I've taken several vacation cruises in my life and there is always a "surf and turf" night on the menu.  I noticed that no sooner had I cracked my lobster tail out of its shell, the wait staff came around with shiny silver tongs and plucked the shell off of my plate.  Now you might think it was just a sign of excellent service and the fact that they don't want you sitting there having to look at a discarded crustacean body part while you dine, but if you notice that lobster bisque appears the next day on the menu and know that the shells are a vital part of preparing bisque, then you have the answer to the big mystery of why they snatch that shell up so quickly.

I dunno....maybe I'm the only one who ponders such things??  Either way, shrimp bisque is prepared in the same manner as lobster bisque and this recipe from RR is fairly easy and not so time-consuming.  Try it and free your mind of worrisome questions.

Shrimp Bisque
Serves 4
courtesy of Rachael Ray magazine

3 tablespoons EVOO 
1 pound medium shell-on raw shrimp
Salt 
4 large sprigs thyme 
1 onion, chopped 
1/2 cup chopped celery
Cayenne 
2 tablespoons tomato paste 
1 cup white wine 
2 tablespoons long-grain rice 
1/2 cup heavy cream 

In a large saucepan, heat 2 tbsp, EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 minutes. Transfer the shrimp to a medium bowl and let cool slightly. peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 2- minutes. Strain the broth into a large glass measuring cup, pressing on the shells to extract any juices; discard the shells. 

Add the onion, celery and remaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, stirring occasionally, until the vegetables are softened, about 5 minutes. Stir in the tomato paste then the wine. Bring to a boil and cook until the liquid is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until the rice is cooked, about 1 hour. 

Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender, puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls; garnish with the reserve shrimp and the remaining thyme.

What truly Southern person doesn't like the combination of shrimp and cheese grits? Add some bacon into the mix and I'd almost bet that anyone within a 1,000,000,000 mile radius of the Mason-Dixon line would come running for a hefty helping of the delicious goodness.

I make a pretty awesome spicy shrimp and cheese grits casserole myself, but I'm not opposed to trying something new and different like this recipe from Food & Wine for Shrimp and Cheese-Grit Cakes with Bacon Vinaigrette. This recipe tested my true Southernness ~ let it be known right now that I cannot fry a grit cake. Frying is an inherently must-know-how-to-do Southern trait and I failed miserably. If I make this recipe again, I'll probably use a skillet instead of a grill pan and fry them in a bit of vegetable oil just like I do when I make Chicken Parmesan. My grit cakes stuck to the pan and the crust peeled right off when I tried to flip them. They weren't attractive at all and thank goodness they were smothered in vinaigrette so no one noticed.

I liked the combined flavors of the tangy balsamic vinegar, the smoky bacon, and the sweetness of the shallot in this recipe. I had a bit of the vinaigrette left over and mixed it with ziti pasta, leftover steamed broccoli and a pinch of Parmesan cheese for an awesome lunch the next day.


Shrimp with Cheese-Grit Cakes and Bacon Vinaigrette
Food & Wine, August 2009
Serves: 6

3 1/2 cups milk
5 garlic cloves -- minced
1 cup quick grits
1/2 cup shredded sharp cheddar
Salt and freshly ground pepper
Tabasco
2 Tbs vegetable oil -- plus more for brushing
4 oz lean bacon -- cut into 1/2-inch dice
2 small shallots -- minced
1 small celery rib -- minced
1 scallion -- finely chopped
1/2 red bell pepper -- minced
1 Tbs chopped parsley
1 tsp chopped thyme
1/4 cup balsamic vinegar
2 Tbs Dijon mustard
1 Tbs Worcestershire sauce
Barbecue spice mix or Cajun seasoning -- for dusting (I used Tony Chachere's)
1 lb large shrimp -- shelled and deveined

Lightly oil a 9-inch-square glass baking dish. In a medium saucepan, bring the milk to a simmer with half of the garlic. Slowly whisk in the grits over moderate heat until very thick, 3 minutes. Remove from the heat and whisk in the cheddar. Season with salt, pepper and Tabasco. Pour into the dish and press plastic wrap directly onto the surface. Let stand until firm, 30 minutes.

Meanwhile, in a small skillet, heat the 2 tablespoons of oil. Add the bacon; cook over moderate heat until crisp. Add the shallots, celery, scallion, red pepper, parsley, thyme and the remaining garlic and cook, stirring, until the shallots are softened, about 2 minutes. Off the heat, stir in the vinegar, mustard, Worcestershire and a few dashes of Tabasco. Season with salt and keep warm.

Heat a grill pan and brush with oil. Cut the grits into 12 squares and dust on both sides with barbecue spice mix. Cook over moderate heat until crisp, about 2 minutes per side. Keep the grit cakes warm in a low oven; keep the grill pan hot.

Brush the shrimp with oil, season with salt and pepper and dust with barbecue spice mix. Grill the shrimp in the pan over moderately high heat until lightly charred and just cooked through, about 1 1/2 minutes per side. Arrange the shrimp and grit cakes on plates, drizzle the bacon vinaigrette on top and serve right away.

I always have a plethora of shrimp in my freezer, partly because I fall victim to the "Buy Three, Get Two Free" scam advertising at my favorite Harris Teeter grocery store and also because it's so quick and easy to use to prepare a meal in a pinch. It makes no difference that I probably already have 10 pounds of crustaceans in my freezer when that sale rolls around ~ my grocery cart is bellied right up to the seafood counter for more.

I purchase the 16-20 count EZ-Peel frozen shrimp and on those nights that I'm running short on time or I've forgotten to plan for dinner, I can grab a bag and thaw it quickly under cool running water and throw dinner together in a snap (therefore I eat ALOT of shrimp!) The 16-20 are a good substantial size after cooking (it means it takes anywhere from 16 to 20 shrimp to equal a pound), but they are a tad more expensive than the smaller ones.

This meal was pulled together in less than 20 minutes ~ that's less time than you can get in your car and make a run to the fast food drive-thru and much healthier too! I served it over white rice.

Spanish Sherried Shrimp
Cooking Light Annual Recipes 2000

1 tablespoon all-purpose flour
2 1/4 teaspoons chopped fresh -or- 3/4 tsp dried thyme
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 pound medium shrimp, peeled & deveined
1 tablespoon olive oil
1 1/2 cup chopped onion
1 1/2 cup chopped red or green bell pepper
3 garlic cloves, minced
1/3 cup medium dry sherry
1 (14.5 oz) can no-salt-added whole tomatoes, undrained & chopped
2 teaspoon sherry vinegar or white wine vinegar

Combine flour, thyme, 1/4 tsp salt and pepper in zip-top plastic bag. Add the shrimp; seal and shake well. Heat olive oil in a large non-stick skillet over med-high heat. Add the shrimp, saute 3 minutes. Remove shrimp from pan. Add onion, bell pepper, and garlic; saute 2 minutes. Add sherry, cook one minute. Add 1/4 tsp salt and tomatoes, cook 4 minutes. Stir in shrimp and vinegar. Yield: 4 servings

With this being the third Creole/Cajun themed dish that I've posted in as many weeks, it appears that I've subconsciously been in the mood for low country cuisine.  Most people initially associate Creole or Cajun dishes with spiciness and while they can certainly contain an element of heat, the dishes are mostly composed of several layers of complex flavors derived from the combination of  various ethnic backgrounds.  Most are roux-based and use spices and seasonings that are not typically used in everyday cooking.

Earlier in the week I posted a tribute to the lovely Becky Shauberger Turner and this post is dedicated to her as well.  It was hard for me to choose just one recipe from Becky's website so I chose several to pay homage to her.  Becky's home state was Louisiana and she grew up eating Creole cuisine so she was well versed in preparing it as well.  This recipe for Cajun Etouffee was prepared for her by her sister during a time when she wasn't feeling well.  The recipe came together quickly and easily with few ingredients but it was loaded with deep, rich flavors.  Where the recipe states "add water to cover," I used about 6 cups but in retrospect I should have stopped with 4 or 5.  My etouffee was a bit thin but it was still delicious.  I only had 4 pounds of shrimp on hand, so if you use the full 5 pounds, you may in fact need 6 cups of water.  Just use your best judgement. 

My etouffee was served in pink and blue Fiestaware, no doubt just the way Becky would have served it up.  

Real Cajun Étouffée

1 1/4 cups oil
1 cup flour
4 large onions, peeled and chopped
1 large green bell pepper, chopped
2 cloves garlic, minced
salt, to taste
cayenne pepper, to taste
5 pounds peeled and cleaned crawfish tails or shrimp
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1 bay leaf
1/2 lemon, juiced
8 cups hot, cooked rice

Make a roux of oil and flour. Cook it until tan, not brown. Add onions, bell pepper, garlic, salt and cayenne. Stir over low heat until vegetables are tender. Add crawfish or shrimp, and water to cover. Add green onions and parsley. Turn up heat, cover and bring to boil, stirring often. Reduce heat and cook about 15 minutes. Add bay leaf and lemon juice. Stir and let stand 15 minutes. Remove bay leaf and serve over rice.

No doubt that where ever you are located, the outside temperatures are just as hot (maybe even hotter) than they are here in the Carolinas. It's been miserable here for days on end and quite frankly, so have I. The heat just seems to zap all my energy and social motivation, so I find myself declining most invitations to go out with friends and sticking primarily to the confines of my air-conditioned house.

One would think that I need to stay home more often, what with the mile-long list of things that need to be done around my house. But most of those things take time and money ~ one of which I have alot of and the other, I don't. I've gotten a few chores knocked off my list, including painting my laundry room a lovely shade of "Wild Wisteria" and I've even started stocking the freezer with meals for those impending cold and dreary days that are (fortunately?) right around the corner. The 100 degree temps should be enough to make me shy away from stoking the fires in the kitchen but dealing with all the food in my freezer and pantry has been a priority lately.

I am a bulk food and buy one/get one free shopaholic. My grocery bills probably come close to equalling those for a family of four.  At the moment, my freezer inventory contains no less than 6 pork tenderloins, 10 lbs of shrimp, 5 lbs of bacon, and at least 5 bags of Tater Tots (what can I say??  The tots were a good deal!).  I haven't found the chicken just yet to know what size Army platoon I can serve with that.  Once I get a stock pile of "raw" ingredients, I set about cooking up mostly entrees and some sides to be pulled out for lunches and dinners later on.  I eat home-cooked meals almost every meal on every day of the week, but I only do any major cooking once or twice a month.   I think if more people subscribed to the OAMC (once a month cooking) theory, there would be less focus on fast food and fewer unhealthy eating habits.  There are several great websites dedicated to OAMC and I highly recommend that you check them out.  In the end, I truly believe it's not only a time-saver but saves you money as well. 

This Shrimp Creole is a perfect recipe for making ahead and freezing.  Just pull together the rice (you can even go so far as to make the rice ahead and package it separately for the freezer) and a green salad and Viola! you have a delicious dinner in a matter of minutes without much effort.  Enjoy this tasty dish while I contemplate 101 uses for Tater Tots.

Shrimp Creole

Servings: 4    
Categories: Seafood

3 slices cooked bacon
1/2 cup  chopped onion
1 clove  garlic -- minced
1/4 cup  chopped green pepper
1/4 teaspoon  gumbo file powder
1-1/2 tablespoons  flour
28 ounces  diced tomato -- in puree
1/4 cup  chopped celery
2 teaspoons  Worcestershire sauce
1 teaspoon  Tabasco sauce
1 teaspoon  salt
1 bay leaf
2 tablespoons  chopped parsley
2 pounds  shrimp -- cleaned and deveined

Cook bacon in large skillet or Dutch oven over medium heat until bacon is crisp. Remove and drain. Pour off excess fat, reserving 3 tablespoons drippings.
Add onion, garlic, green pepper and gumbo file to bacon drippings and cook, stirring constantly, until vegetables are tender, about 5 minutes.

Remove from heat and blend in flour; return to heat and cook over low heat 1 minute. Stir in tomatoes and puree.

Add remaining ingredients except shrimp, and cook over moderate heat 10 minutes, stirring occasionally.

Add shrimp and crumbled bacon; cook 5 to 10 minutes longer, until shrimp are tender. Serve over hot cooked rice.

Makes 4 servings.

Imitation is the sincerest form of flattery.

Growing up, my BFF was a couple of years older than me and those extra years guaranteed that she was the first to advance to more grown-up things. When she showed up astride a shiny red 10-speed and out rode me and my little blue bicycle, I was envious. I wanted one of my own and a few weeks later when I peddled up on my bright yellow Schwinn, she called me a copycat and was less than flattered. I was hurt ~ couldn't she see that I wanted to be just like her? Of course, I was as equally unimpressed a few years later when I caught her kissing my date at a party.

In the world of recipes, alot of time, energy and websites have been dedicated to copying and recreating food enjoyed from favorites restaurants. If you have a hankering for bread sticks from the Olive Garden or Bonefish Grill's Bang Bang Shrimp, check out this copycat recipe source.

But if you're like me and crave the Lobster Martini from Mickey and Mooch and the Gambas al Ajillo (shrimp sauteed in garlic and olive oil) from Miro Spanish Grille then look no further than right here, my friends! These aren't exact replicas (dare I say they may even be better than the real thing?), but they're close enough that I think both restaurants would be flattered to know that I'm reminded of good times long ago spent noshing there with someone special.

Call me a copy cat if you wish ~ I've been called much worse!



Seafood Martini
Serves 4
inspired by Bon Appetit, August 2007

Gazpacho Sauce
8 ounce bottle clam juice
1 cup chopped fresh cilantro
3/4 cup can crushed tomatoes with added puree
1/4 cup unseasoned rice vinegar
2 tablespoons fresh lime juice
2 tablespoons prepared horseradish
hot sauce, to taste
1 garlic clove, pressed

Seafood
1 cup 1/4" cubes seeded plum tomatoes (about 3 large)
1 cup 1/3" cubes peeled pitted avocado
1 cup 1/4" diced seeded cucumber
1-1/2 cups cooked lump crabmeat (5 to 6 oz), cut into 1/2" cubes
16 cooked peeled deveined medium shrimp
1-1/2 cups shelled cooked lobster meat (5 to 6 oz), cut into 1/2" cubes
Lime wedges
Fresh cilantro sprigs

For gazpacho sauce: Combine all ingredients and season with salt and pepper. Cover and refrigerate until cold, about 4 hours or overnight.

For seafood: Divide tomatoes, avocado, and cucumber among 4 large martini glasses or deep goblets. Top with crab, dividing equally. Top with about 1/4 cup gazpacho sauce. Divide shrimp, then lobster among glasses. Divide remaining sauce over top. Garnish with lime wedges and cilantro sprigs.
_____________________________________________________________________________________

Gambas al Ajillo (Shrimp in Garlic)

1 lb. shrimp, 25 count per lb. or larger, if you wish
4 large cloves garlic, pressed
1 teaspoon paprika
1 teaspoon red pepper flakes
2 ounces Cognac or dry sherry
1/4 cup olive oil
3 teaspoons chopped fresh parsley
1 lemon for juice
French bread baguette

Peel shrimp. Heat oil over medium heat. Add garlic and red pepper flakes and saute for about a minute or two or until they begin to brown. Do NOT burn the garlic or you'll have to start over!

Raise heat to high and add shrimp, lemon juice, sherry (or Cognac) and paprika. Stir briskly about 3 minutes or until the shrimp turn pink and curl.

Remove from heat and transfer to a warm platter and season with salt and pepper. Sprinkle with fresh parsley.

Serve with French baguette that has been warmed to sop up the garlic oil.

Benjamin Buford "Bubba" Blue, whether fighting the Vietcong or recounting life in Alabama, had only one thing on his mind and that was shrimp.

Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.

Apparently I've been channelling Bubba because everything coming out of my kitchen these last few weeks seems to feature shrimp. And I'm sure it doesn't hurt that my beloved Harris Teeter occasionally features the crustaceans on sale for Buy One, Get One Free. I'm such a sucker for the BOGO marketing pitch. While I realize I can buy one for half price, just the thought of getting something FREE is enough to drive me to fill up my cart with twice as much stuff, even knowing that I already have enough stock in my freezer to feed Bubba and Forrest's entire Army platoon. The lure of free stuff is hard to ignore.

Despite a traumatic catering experience some years ago that caused me to want to swear off shrimp for good (the actual swearing of nasty oaths is still pretty fresh in my mind too), I do adore the little buggers. They're quick, easy, and versatile and can be featured as an appetizer or main entree as well as ingredients in soups and salads.

Click here for more shrimp inspired dishes from my blog, or go out and pick up a copy of The Bubba Gump Shrimp Co. Cookbook. In the meantime I hope you'll enjoy two of my most recent kitchen creations.

Creamy Shrimp with Corn and Bacon
featured in Real Simple Magazine, April 2009

Serves 4

1 cup long-grain white rice
Kosher salt and black pepper, to taste
4 slices bacon
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 pounds large shrimp, peeled and deveined
1 10-ounce package frozen corn

1. In a medium saucepan with a tight-fitting lid, combine rice, 1 1/4 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.

2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer to a paper towel, let cool, then break into pieces. Drain all but about 1 tablespoon of bacon grease from skillet*.

3. Heat the bacon grease over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the wine and cook until reduced by half, 2 to 3 minutes.

4. Add the cream and bring to a boil. Stir in the shrimp, corn, and salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.

*Okay, so no magazine in its right mind is going to suggest that you actually cook something in bacon grease (God forbid!), so that little tweak is my own. Pork fat rules!




Shrimp with Orzo, Chickpeas & Feta

4 servings

1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 lb. shrimp, peeled, deveined and cooked
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
5 ounces feta cheese, crumbled (about 1 cup)
1 cup grape tomatoes, sliced in half

Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, shrimp, tomatoes and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled feta cheese. Serve orzo salad warm or at room temperature

Since being founded in 1670, Charleston, SC has provided tolerance for those seeking religious and ethnic diversity, rebuilt itself after being war-torn during both the American Revolution and the Civil War, and has survived devastation brought on by Mother Nature in the form of hurricanes and tropical storms, but most notably Hurricane Hugo.

Today, it is a major tourist and art destination and is by far one of my most favorite places to visit in this surrounding area. My girlfriend Angela and I loaded up the convertible and headed to the low country for a girl's weekend during the Memorial Day holiday. It was only my second time there and I should probably mention that in addition to all of the other devastating acts that Charleston has survived, it is also still standing after the devastation of my own marriage to Captain Sturm. We were married on the balcony of the Palmer Home bed and breakfast in a very heart-felt ceremony nearly 5 years ago now. I won't deny that while planning and travelling, I was of the mind-set that this was going to be a hard trip for me but soon after arriving and partaking of all the excitement of the city, I was well on my way to making new memories and putting all the former sentiments on a back burner. A few sips of a delightful margarita while listening to the sounds of the ocean helped alot too!

Charleston undoubtedly has some of the finest cuisine you will find anywhere....frogmore stew, low country boils, she-crab soup, hoppin' john, and shrimp and grits. Even though Angela and I gorged ourselves for 3 days straight, I came home still yet with an insatiable craving for more low country cuisine.

Grits are met with mixed reviews outside of the southern most states but in the low country area, shrimp and grits has been considered a basic breakfast food for decades during the shrimp season running May through December. Simply called 'breakfast shrimp," the dish consisted of a pot of grits with shrimp cooked in a little bacon grease or butter. During the past decade, this dish has migrated from the home kitchen to the fanciest restaurants and is not just for breakfast anymore.

In 1976, South Carolina declared grits the official state food:

Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of south Carolina used to be the site of a grist mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as The Charleston News and Courier proclaimed in 1952: 'An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace'.

Today, I'm declaring this zesty shrimp and grits recipe a real winner but with the addition of Rotel tomatoes, it is not the traditional shrimp and grits that you're likely to find on menus in Charleston. After one taste, though, I think you'll find it appearing on your own menu quite often.



Shrimp & Grits Casserole
inspired by Suzanne Butler

4 C Chicken broth
1/2 t Salt
1 C Grits (not instant)
1 C Sharp Cheddar Cheese - shredded
1 C Pepper Jack Cheese - shredded
2 T Butter
6 Green onions, chopped (reserve some for garnish)
1 Green or Red bell pepper, chopped
1 Garlic clove, minced
2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish)
1 (10 oz) can Rotel, drained
1/4 t Pepper
1/2 lb bacon, cooked & coarsely chopped

Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.)

Add 3/4 C of cheddar cheese and all of pepper jack cheese.

Saute green onion, green (or red) bell pepper, and garlic in butter.

Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese.

Pour into 2 qt baking dish.

Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.

To miss something is to also miss what is supposed to be the same.

Deep thinking for a Thursday afternoon, no?

It's the appreciation of the little things that make your life your life and said life wouldn't be the same without these things. I appreciate so much about my new {again} life here in Charlotte...the constant but faint rumble of the airplanes as they pass overhead, the view of the Uptown skyline, people trying to get to some fabulous restaurant or hip club in the congested 485 traffic. Things too numerous to mention. Things that make it home. Things I missed desperately for the six years that I was away.

That's not to say that I don't miss things about my life in Arkansas. But you'd think that after being there for that many years I'd be able to list numerous things that I miss. Sadly, no. I can count the things on one hand and they can be lumped into two categories: food and pets.

I miss my sweet Savory girl and Brown Dog. I hope that they're getting treats and lots of loving every day from someone who cares. I miss the pizza from Rocky's Corner. My favorite was "The Champ" and it was the perfect pizza in my opinion. Thin crust, not too much sauce or cheese but loaded with pepperoncinis, green olives, pepperoni, ham, onions. Goodness, I'm salivating just thinking about it! I have yet to replicate that pizza in my kitchen or find a close substitute here in my new surroundings.

And finally, I miss the shrimp salad from Diane's Gourmet in Little Rock. It was nothing complicated, but the perfect blend of shrimp and mayo and very tasty indeed. I used to pick up a pint while I was in LR and munch on it while running errands for my catering business. And what a compliment! One caterer buying food from a competing caterer for the sheer pleasure and not because I was trying to steal secret recipes. Of course we sold shrimp salad but it was very different from this.

I stumbled across this recipe in Sheila Lukins' cookbook Celebrate! and have deemed it very close to the shrimp salad as I remember it from Diane's. My beloved Harris Teeter had 3 lb. bags of shrimp on sale this past week {buy 1 bag, get 2 free!!} so I have an overload in my freezer even after making this for my lunch this week. The recipe calls for leaving the shrimp whole, which I do if I plan to serve it over mesculan greens because it makes an awesome presentation, but this time I roughly chopped them so I could enjoy it on these cute little sunflower shaped crackers.

Try it and enjoy the comforts of home, where ever you are!


* Exported from MasterCook *

Sherried Shrimp Salad

Recipe By :Sheila Lukins
Serving Size : 24
Categories : Salads/Salad Dressings Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the shrimp:
3 cups dry white wine
1 bunch celery -- with leaves, coarsley chopped
8 sprigs fresh parsley
8 whole peppercorns
6 pounds large shrimp -- peeled and deveined
For the salad:
2 cups diced celery
4 1/2 cups mayonnaise
6 tablespoons dry sherry
salt and pepper -- to taste
1/2 cup fresh dill -- (if using dried, use about 1/4 cup)

Fill a large pot half full with water. Add the wine, celery, parsley, and peppercorns and bring to a boil over high heat. Reduce the heat to medium low. Add the shrimp, in batches, and simmer until just done, 1 to 2 minutes per batch.

Using a skimmer, remove each batch from the pot to a colander. Drain, then run under cold water to stop the cooking process. Drain again and pat dry. Set aside in a large bowl, adding each batch as it is cooked and cooled. When all the shrimp are cooked, discard the cooking stock.

Add the diced celery to the shrimp.

Combine the mayo, dill and the sherry in a bowl and fold this into the shrimp mixture. Season with salt and pepper.



Source:
"Celebrate!"

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"

Welcome back to the kitchen fellow readers! And let me just start by saying that I'm so, so, so happy to be back - I feel refreshed, revitalized, and anxious to begin this new chapter of my life. I'm quite sure that this blog will also start to take on a new life of its own as I start exploring and rediscovering all the things that I once loved about the Queen City. I'm hoping that there are still a few of you loyal Someone's In The Kitchen readers out there who are willing to stick around for just awhile longer while the dust continues to settle on my move.

I rolled into town early Monday and had a few hours to kill before my appointment with the staffing/recruiting agency that my lovely friend A. owns so I decided to have brunch in my old neighborhood. I'm not a stranger to dining out alone but it is one of those things that I don't think anyone particularly enjoys doing. I always try to keep a magazine in the car for such an occasion but I couldn't seem to dig one out of the heap of cra...er, stuff that I was hauling in the back of my car so as I went into the restaurant I picked up some literature to thumb through. You know what I'm talking about - the freebie, mindless publications that serve the purpose of giving you something to look through while trying not to look like the lonely table-for-one-please person that you really are. One of them, called Skirt, was actually worth reading and I brought it home with me to look at again later. It's published in various cities and is geared specifically toward women. I ran across a quote in one of the articles that pretty much sums up how I feel at this point in my life and I think I will adopt as my new mantra:

Nice, eh?

After a 2 hour round of interviews and testing with the recruiter, I finally get settled into the awesome condo that I'm renting from my friend C. It's fully furnished and move-in ready but only has very basic items in the kitchen. That wouldn't be a problem for most people but I'm finding it to be a bit of a challenge because I'm so used to having any and every kind of kitchen gadget, appliance and ingredient readily available. I'm having to go back to the basics and be creative with my menus. I'm trying to avoid, too, having to purchase alot of ingredients and pantry staples because very soon my personal effects will arrive from Arkansas and I don't want to have alot of duplicate stuff. So, I leave you today with a simple and delicious recipe that can be prepared using basic ingredients and basic kitchen tools. I served this over angel hair pasta with a side of sauteed green beans.

* Exported from MasterCook *

Shrimp Scampi

Serving Size : 4
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds large shrimp -- peeled and deveined
2 tablespoons olive oil
2 teaspoons butter
6 cloves garlic -- minced
3 tablespoons white wine
2 tablespoons parsley -- minced

In a large skillet over medium high heat, heat oil & butter. Add garlic and saute about 30 seconds. Add white wine and raise heat to high. Add shrimp and saute for 3 minutes until shrimp turns pink. Add parsley. Serve immediately.

In looking back at my blog archives, I realize my little ole blog is almost a year old. When I started doing this, as with most of my hobbies, it was my desire to jump in full force and blog about some wonderful culinary creation that came out of my kitchen every day. Well, we all know that didn't happen! But I am pleased with myself for keeping up with it this long, sparse as my postings may have been. Although I spend most of my days and hours in a catering kitchen, I have assumed the roll of Alison, The Business Person and let the roll of Chef Alison fall by the wayside. The whole reason for starting this blog was to help myself find my inspiration to cook/create once again and although it has been slow coming and has not reached its full potential again, the desire is still there and is still waiting to break free of the chains that bind. Let's face it, we cater 2,500 meals a month for one customer alone and add to that at least 1 or 2 catered lunches each day and throw in a party or wedding for a couple of hundred each week and who in their right mind would want to even think about coming home to cook dinner after all that?! Honestly, there are times that I walk into my house and walk straight past the kitchen and never look back. I don't even want to eat!! But I digress....

With the change of seasons from a mild winter straight into 85 degree summer heat (where the heck did Spring go? Did I doze off and miss it?), I've actually had an appetite. Like most everyone else, I like quick and simple foods during the summer - things that don't require alot of time or create alot of heat in the kitchen and things that showcase fresh, seasonal veggies and fruits. I haven't had a chance to get to the farmer's market yet, but it is on my list of things to do. In the meantime, I want to share with you one of my favorite "quick and easy" fixes.....Greek Style Shrimp Scampi from the Complete Cooking Light book.



If there's ever been a recipe that makes me glad that I grow my own parsley, this is it. And if you've never tasted the difference between the home-grown stuff and the store-bought stuff, then run right out and plant some in your herb garden 'cause you won't believe the difference! The stuff that you buy is nothing but tasteless plate garnish, pure and simple. But the home-grown stuff, well...let's just say that I've been known to stand out in the yard and munch on a freshly plucked stem of parsley. After I prepped and plated this dinner, I really wanted more parsley to finish it off but it was pouring the rain and I had already been soaked once while walking the dogs and I didn't feel like dripping all over my dinner. I like to use 16-20 count peeled & deveined shrimp because I think they're the perfect size.

Enjoy!


* Exported from MasterCook *

Greek Style Scampi

Recipe By :Complete Cooking Light
Serving Size : 6 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
5 cloves garlic -- minced
28 ounces diced tomato -- drained
1/2 cup chopped fresh parsley -- divided
1 1/2 pounds large shrimp -- peeled and deveined
1 cup crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
12 ounces pasta -- cooked

Preheat oven to 400 degrees. Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes. Add shrimp; cook 5 minutes. Pour shrimp mixture into a 13x9 baking dish; sprinkle with cheese. Bake at 400 for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice, and pepper.

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