SIZZLING HOT SHRIMP IN LEMON WINE CREAM SAUCE
Here are some peppers we used to concoct this dish for dinner yesterday:
from L to R: Fatali, Hottie (kind of a low-heat, larger orange hab hybrid), a wicked Carribean Red, 2 hot paper lanterns, 2 mariachi's (a Burpee-branded version of Santa Fe, i.e. very mild thick-fleshed pepper), and on bottom a couple of Thai markets:
We threw those into what turned out to be a very nice hot shrimp dish, with shrimp scampi overtones. Here it is cooking in the pot:
And here it is served on a plate:
The recipe:
20 jumbo shrimp
9 oz. of penne pasta
2 cups of greens
4 cloves of garlic
peppers (see above)
juice and zest of 2 lemons
2 tablespoons of cream
2 tablespoons of grated romano cheese
chopped fresh herbs of choice (e.g. parsley and chives; oregano, basic and rosemary0
2 tablespoons of olive oil
1/2 cup of white wine
Saute peppers and garlic in olive oil for a few minutes, add salt to taste if desired, until they're half cooked
Add greens, juice and zest of lemon, 1/2 cup of wine, and continue to saute
Add 2 tablespoons of cream, the herbs, and the shrimp, sautee for about 4 minutes until the shrimp are cooked through (no longer opaque)
Add 2 tablespoons of grated cheese
Add cooked, drained pasta
Toss and serve with additional grated cheese on top
Here are some peppers we used to concoct this dish for dinner yesterday:
from L to R: Fatali, Hottie (kind of a low-heat, larger orange hab hybrid), a wicked Carribean Red, 2 hot paper lanterns, 2 mariachi's (a Burpee-branded version of Santa Fe, i.e. very mild thick-fleshed pepper), and on bottom a couple of Thai markets:
We threw those into what turned out to be a very nice hot shrimp dish, with shrimp scampi overtones. Here it is cooking in the pot:
And here it is served on a plate:
The recipe:
20 jumbo shrimp
9 oz. of penne pasta
2 cups of greens
4 cloves of garlic
peppers (see above)
juice and zest of 2 lemons
2 tablespoons of cream
2 tablespoons of grated romano cheese
chopped fresh herbs of choice (e.g. parsley and chives; oregano, basic and rosemary0
2 tablespoons of olive oil
1/2 cup of white wine
Saute peppers and garlic in olive oil for a few minutes, add salt to taste if desired, until they're half cooked
Add greens, juice and zest of lemon, 1/2 cup of wine, and continue to saute
Add 2 tablespoons of cream, the herbs, and the shrimp, sautee for about 4 minutes until the shrimp are cooked through (no longer opaque)
Add 2 tablespoons of grated cheese
Add cooked, drained pasta
Toss and serve with additional grated cheese on top
