Crispy Herbed Shrimp with Garlic Chive Aioli

Crispy Herbed Shrimp with Chive Aioli and Roasted Garlic Broccolini
from my favorite- Prevention RD

Broccolini:
1 bundle (about a pound)
2 cloves garlic, minced
2 tsp olive oil
1/4 kosher salt
1/4 tsp black pepper

Shrimp:
3/4 cup panko breadcrumbs
1 tbsp parsley chopped (I used 1 tsp dried)
1 tsp fresh thyme, chopped (I used 1/2 tsp dried)
1/8 tsp crushed red pepper
3 tbsp cornstarch
2 egg whites, beaten
1 lb shrimp, peeled and deveined
1/4 tsp table salt
1/4 tsp black pepper
2 tbsp olive oil, divided
3 tbsp Greek yogurt (I used fat free)
3 tbsp light Mayo
1 tbsp fresh chives, chopped
1/2 tbsp lemon juice
1/4 tsp ground red pepper (I used cayenne)

Preheat oven to 400 degrees. Toss broccolini with olive oil, salt, pepper and garlic. Lay out on a baking sheet covered with parchment paper. Roast for 15 minutes.

Combine yogurt, mayonnaise, chives, lemon juice, and crushed red pepper in a small bowl; set aside.

Combine panko, parsley, thyme, and crushed red pepper in small bowl. Place cornstarch and egg whites each in individual shallow dishes. Sprinkle shrimp with salt and black pepper. Dredge shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp. Note: do not begin pan frying until you have dredged and breaded all of the shrimp.

Heat a large, nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

Yield: 3 servings

Read more...

Rachael Ray's Jambasta

I love Rachael Ray, I don't care what other people say. My loyalty may be due in part to the fact that she got her start on my local upstate NY TV channel!

On the menu this week for Wednesday night was Jambasta- Rachael's take on jambalaya.
I made some modifications to her recipe, so I will note them.

I really liked this meal, I prefer a thicker sauce, but the recipe was for a thin/soupy one. Next time I think that I will thicken it more, just so that it sticks to the noodles and isn't a "stewp".



Rachael Ray's Jambasta

• Salt
• 1 pound penne rigate, pasta with lines (I used rotini, because that's what I had)
  
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 2 tablespoons butter
• 1/2 pound andouille sausage, any brand, casing removed and diced (I used sweet Italian turkey sausage- I put the sausages on a cookie sheet, drizzled some olive oil on them and stuck them in the oven at 350 for maybe 10 minutes, so that they were "solid" enough that I could slice them)
  
• 4 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped or thinly sliced (1 large jalapeno my be substituted) (I substituted a green bell pepper- I married a guy afraid of spicy things)
  
• 1 red bell pepper, seeded and chopped
• 2 ribs celery from the heart with greens, chopped
• 1 onion, chopped
• Salt and ground black pepper
• 2 tablespoons all-purpose flour
• 1 cup beer, 1/2 bottle (Omitted)
  
• 1 cup chicken stock (Added another cup to replace the beer that was omitted)
  
• 1 (14-ounce) can, crushed tomatoes
• 2 tablespoons hot sauce (recommended: Franks Red Hot or Tabasco) eyeball it (Omitted- see above)
  
• 2 tablespoons fresh thyme leaves, chopped (Omitted- I don't like thyme)
  
• 1/2 pound chicken breast, diced into small pieces (Omitted- I didn't want to add even more meat to the dish & increase its cost)
  
• 1/2 pound medium shrimp, cleaned and tails removed
• 1/4 cup heavy cream, eyeball it (I used a splash of skim milk)
  
• 2 scallions, sliced (Omitted)
  

Stick the sausages onto a cookie sheet, drizzle with EVOO (is IS a Rachael recipe!) and put in the oven at 350 for about 5-10 minutes. Remove from the oven and slice the sausages.

Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.

While pasta works, heat a deep skillet over medium high heat.

Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon.

Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes.

Season the mixture with salt and pepper and add flour to the pan.

Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme.

Bring liquid to a bubble and add chicken and shrimp.

Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm.

Stir to mix in cooking juices then add in cream.

Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions (I garnished instead with chives) and reserved crispy andouille.

Read more...