Tag Archive for 'shrimp'

Stuff it! Cannelloni Gone Garden

The story behind this dish? I must confess, there are not too many twists and turns on this tale – the garden is in full belated summer veggie mode. With tomatoes, garlic, basil and zucchini at the ready, I was inspired to make a versatile dish. This recipe has so many options, you will be amazed:
diabetic adaption: substitute mushrooms for carrots and eliminate the pasta shells. The filling can be fried to make vegetable shrimp cakes or baked in an oven proof dish.
vegetarian modification: eliminate the shrimp.
lactose intolerant version: eliminate the cheese.
child-like adaption: with no recognizable vegetables on the plate, call this dish ‘Crabby Patties’ (alla Sponge Bob) for added appeal.

Bottom line, make this dish work for you. I think you will find the flavors are delectable for nearly any diet or palate. Manga bene!

Shrimp & Garden Vegetable Cannelloni

Ingredients

1/4 cup + 1 TBS olive oil
2 cloves garlic, pressed
3 cloves garlic, sliced
1/4 tsp hot red pepper flakes
1 1/2 cups (1/2 lb) green zucchini, grated
1 1/2 cups (1/2 lb) yellow zucchini, grated
1 medium carrot, grated
1 lb large shrimp, peeled, deveined and cut into 1/2 inch pieces
2 TBS white wine, dry
1 egg yoke, large
2 TBS fresh basil, chopped
2 cups bread crumbs, not finely grated (or 1 cup bread crumbs and 1/2 cup ricotta)
12 cannelloni shells, cooked
3-4 cups tomato sauce **
2 TBS Italian parsley, chopped (optional)

Directions

Note: For best flavor, make the filling recipe, which immediately follows, one day in advance to allow flavors to amalgamate.

In large saute pan, heat 2 TBS of olive oil with garlic on medium heat for 2 minutes. Add the hot pepper flakes into the oil and stir until coated. Add in the zucchini, carrot, salt and pepper and cook until soft and dry, approximately 15-20 minutes. Set aside on baking sheet to cool.

Using the same pan, heat 2 TBS of oil on medium heat with the sliced garlic until it starts to turn light brown. Add shrimp, season with salt and pepper and saute until opaque, approximately 2 minutes, do not over cook. Deglaze the pan by adding wine and scraping any pieces stuck to the bottom of the pan. Transfer shrimp to baking sheet with vegetables and allow to cool. Pour remaining wine in pan over the shrimp and vegetables.

Divide cooled shrimp and vegetable into two batches, pulse in food processor but do not puree the mixture. Transfer into a bowl. Taste the mixture and adjust the salt and pepper to your taste, mix well. Add the egg yoke, bread crumbs, ricotta (if using) and basil. The filling mixture should be dry and hold together. At this point you can refrigerate up to one day.

Cook the cannelloni shells according to package directions. (Be careful not to over cook the shells, as they will become too soft once filled and cooked in the oven.) Carefully remove the past with a slotted spoon, and place onto a prepared a tray. When pasta is cool enough to handle, cut each length-wise to lay flat.

Preheat oven to 350 degrees. Oil a 9×13 baking dish. Fill each piece of pasta with 1/4 cup of the filling, and make into a snug roll with a slight overlap of the pasta. Place pasta seam side down in baking dish. Repeat until all cannelloni are filled. Add 1/2 cup water to the pan, cover with foil and bake 25-30 minutes.

Warm tomato sauce in sauce pan. Transfer cannelloni to individual serving plate, spoon sauce over top, sprinkle with mozzarella cheese, a drizzle of olive oil and parsley (if using).

Serve immediately!



Quick Fresh Tomato Sauce (Sugo di Pomodoro)

Ingredients

2 1/2 lbs ripe tomatoes, peeled
2 TBS olive oil
1/2 cup yellow onion, finely chopped
1 1/2 tsp salt

Directions

Puree tomatoes in a food process or pass through a mill. In a large pan, on medium-low heat, add olive oil and onion. Cook approximately 10 minutes, until onion is translucent.

Add tomato puree and salt. Stir well and bring mixture to a low boil. Do not allow sauce to burn, cook approximately 35-40 minutes until most of the water evaporates and sauce starts to thicken.

This sauce can be refrigerated one week or frozen up to three months.

Makes 3 cups.

Studio Time…buns on hold

Just when I thought I was ready to post the 1st vlog for www.bowllicker.com I had a fun Staycation interlude – I was invited back to be on the SF Bay Area local show – View from the Bay. The menu simply Twitted @viewfromthebay:Spicy shrimp, veggie and chorizo kebabs. Plus, chocolate kebabs for dessert.

As always, Spencer and Janelle were the ever gracious host and hostess. This time the microwave malfunction was avoided all together and I was moved to the opening act on the show vs. the closing act from the previous visit. The real benefit of this placement was that this time I *was* able to prepare both recipes without running out of time. I even had time to joke around a bit prior to the start of the show when I asked them if they ever had to taste something that was really awful on camera. They clearly thought this was funny – and eventually responded with something close to, “We’ve been lucky to have some great dishes on this show, no complaints here.”

I was truly honored when at the end of the segment Janelle told me just how much she loved that marinade for the shrimp, “It is the BEST marinade I’ve ever had on shrimp!” (to be exact). I happily offered her the shrimp we marinated on the show along with the accompanying accouterments and despite her polite decline I insisted that she take them home and make them for dinner.

Post show, I had the honor of hanging out with someone simply known as Spartacus. This was great fun because we were behind the set, show still in progress, I had finished cooking the kabobs and cleaning up when he suggested that we take some of the remaining marshmallows and roast them on the gas burner. It was like BBQing in the rain, or having breakfast for dinner – unconventional and yet one of those moments that makes you smile from ear to ear.

In honor of Round Table Pizza’s big anniversary they gave everyone in the audience a pizza box and a gift certificate for a free pizza. Yes, you guessed it, the last thing I wanted to do after two days of cooking and preparations was to go home and cook some more so I opted for Plan B. Pizza for EVERYONE and well it did the job and here I sit relaxing and writing to you.

Thanks to all those that made today possible, family, friends and the people over at the station – Jess in particular who was kind enough to ask me back. And as for those buns I am threatening to vlog about…they really are up next!

Featured recipes:

*Spicy Shrimp, Veggie and Chorizo Kebabs
*Marshmallow Chocolate Skewers

Spicy Shrimp, Veggie and Chorizo Kebabs

Ingredients

2 large garlic cloves, pressed
2 teaspoons sea salt
½ teaspoon black pepper
2 tablespoons pure chili powder
1 teaspoon paprika
1/4 cup extra-virgin olive oil
2 pounds large shrimp, shelled and deveined (approx 15)
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
2 large lemons, juiced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
12 small red potatoes, quartered
2 medium yellow onions, cubed
long wooden skewers

Directions

In a large zip lock bag mix together garlic, salt, pepper, chili powder, paprika, lemon juice and olive oil.

Add the shrimp and toss to coat. Refrigerate.

Bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly.

Par boil bell peppers and potatoes for 3 -5 minutes.

Cut bell peppers, onion, potato ingredients into a wide piece.

Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Alternate with bell pepper, potato and onion. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices, etc. Using more skewers, repeat with the remaining ingredients.

Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.



Marshmallows Chocolate Skewers

Ingredients

1 bag large size marshmallows
1 container chocolate dipping sauce
1 container sprinkles
1 watermelon
1 package long wooden skewers

Directions

Cut watermelon in half and hollow-out one side. Place face down on a platter.

Heat chocolate in microwave.

Using blunt side, skewer marshmallows, dip in chocolate and add sprinkles. Place in watermelon for display purposes. Repeat!