NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"For many years I was a self-appointed inspector of snowstorms and rainstorms and did my duty faithfully, though I never received payment for it." ~ Henry David Thoreau
With the biggest snowstorm in US history now under way, it seems appropriate to make snow this week's theme, even though the storm missed us this time… we just got sub-zero wind chill temperatures. Today's quote reminds me of my father… he would always head outdoors during a storm and look out acrosss the open ND fields at the expansive sky. I love storms to this day. Read an interesting tidbit that the biggest snowflake on record fell in Montana and was 15 inches in diameter!!
RECIPE OF THE WEEK
This week's recipe came from Barefoot Contessa Ina Garten. It calls for butterflied shrimp in the shell, but I used large shelled shrimp and it was still delicious… also made great leftovers.
BAKED SHRIMP SCAMPI
2 pounds (12 to 15 per pound) shrimp in the shell- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh Italian parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Preheat oven to 425 degrees F. Peel, devein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salts and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley and rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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