Italian Roasted Shrimp!!

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This dish is so easy and quick and its great over polenta, pasta or would be great just served as an appetizer with crostini’s.

We have this great “Red Argentine Shrimp” and it is simply delicious, I have cooked with it several times and its always a big hit 🙂

Ingredients

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in skillet add a little oil and shallots

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then add garlic & oregano

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then tomatoes (sorry the picture is blurry)

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top with the shrimp

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Mix panko, cheese and parsley together

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add oil

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mix again

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sprinkle over top shrimp and bake

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you can serve over polenta

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or over pasta

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Italian Roasted Shrimp

  • Difficulty: easy
  • Print

Red Argentine Shrimp (about 4-5 per person)

1 large can diced tomatoes with garlic & onion (about 4 cups)
1 large shallot, chopped
1 tsp. garlic, minced
1 tsp. oregano
1 tsp. agave or honey

3/4 cup panko breadcrumbs
1/2 cup grated fresh Parmesan cheese
2 tbsp. Italian parsley, chopped
3 tbsp. olive oil

In a large skillet add a little oil and shallots over medium heat, cook for 5 minutes, add garlic & oregano, stir to combine and add tomatoes, continue to cook for 2 minutes.  Add salt and pepper to taste.

Pre-heat oven to 450 degrees

Mix in a small bowl panko, cheese and parsley, add oil and thoroughly mix, add salt and pepper to taste.  Place shrimp on top of the tomato mixture and sprinkle breadcrumb mixture over top, and bake for about 10 minutes or until shrimp is done and breadcrumbs are golden brown.

Meanwhile make your pasta or polenta and serve shrimp right over top.

Which ever way you serve it Enjoy!!!

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Chicken Fettuccine…On the Lighter side!!

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Looking for a healthier lighter Chicken Fettuccine?

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I used Almond Breeze unsweetened Coconut Milk. Coconut Milk! I know what some of you’re thinking ~ “What! Really it is good?” and before you ask I’ll answer ~ No it does not taste like coconut! 🙂

When you order this dish in a restaurant or search online a Chicken Fettuccine recipe they usually call for heavy cream, butter and lots of cheese!!Let me just say that 1 cup of Cream is like 800 calories vs. the coconut milk which is only 45 calories and if you noticed I did not use any butter either.

Now don’t get me wrong the stuff made with all the cream, butter and cheese is great, but maybe not so healthy for us, go give this a try I promise you like it 🙂

For the entire month of September, three of our Remke Market locations will have all of these items on sale.  So stop by our Hyde Park, Skytop or Highland area stores in Ohio.  Most of all the other locations may only have some of these one sale. Everyone loves a Great Sale!!

Oh and if you visiting my blog for the first time, please look to right side of this page and see where it says follow me via email, enter your email address in the box and click the “Follow Chef Amy” link to follow me, then every time I post a new recipe or talk about great products or places I might have been, you get an email about the new post.  Once you have added your email address, make sure to go to your email and confirm the link to ensure you will get my posts!!

Ingredients

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put pasta on

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in skillet add oil and shallots (or onions)

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cook until translucent

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finely chop your rosemary (my rosemary looks dark because I freeze it, when I buy herbs for recipes if I don’t use them all up, I will just put the container right in the freezer then whenever I need to something for a recipe I am cooking I have some.  I only use the herbs from the freezer when I use them in a cooking recipe not if I need it for fresh recipe like salads or on top of a dish)

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I grate my garlic cloves always it is just so easy, so add garlic and rosemary to skillet

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using cornstarch will help thicken the sauce (I forgot to add it to my picture above) 🙂

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add mixture to skillet and whisk often until it comes to a bubble and thickens

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once it bubble and thickens add cheese and whisk

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drain pasta (you might want to do this and have ready before you add your cheese to the sauce)

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add the sauce to pasta and toss to coat the pasta, pour pasta out onto a big platter or bowl, top with your chicken

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you can garnish with fresh chopped Italian parsley and some shredded or grated Parmesan cheese

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and done

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Lighter Chicken Fettuccine

  • Difficulty: easy
  • Print

1 lb. pasta, cooked & drained
1 – 2 large shallots (1/2 cup)
3/4 cup fresh Grated Parmesan
2 1/2 cups Almond Breeze unsweetened Almond Milk or unsweetened Coconut Milk
4 tsp. cornstarch
1 tsp. fresh rosemary, minced
4 garlic cloves, minced
2 tsp. olive oil
2-3 cooked chicken breasts,  or grilled chicken thighs sliced
2 tbsp. Italian parsley, chopped
salt and pepper to taste

Cook pasta as directed, meanwhile in a large skillet over medium heat add oil and shallots, cook until onions are translucent; add garlic and rosemary and continue to cook for 1 minute more.

Whisk milk and cornstarch together then add to skillet, whisk mixture until it starts to bubble, once bubbling and begins to thicken whisk in 1/2 cup cheese.

Drain pasta, add pasta to the skillet and toss with the sauce until well coated, plate pasta, add chicken on top and garnish with parsley and extra cheese.

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Enjoy!!!  Thank you for coming!!! Chef Amy

 

Artichoke & Cheese Dip

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1 cup Samuel Adams Boston Lager
2 14 oz. can Artichokes, drained
1 cups freshly grated parmesan cheese
1 tbsp. Lemon zest
1 tbsp. cracked black pepper
1 tsp. hot sauce
8 oz. cream cheese, softened
1 egg white
1/2 cup plain crumbs

Preheat oven to 350 degrees, blend all the ingredients in a food processor, pour entire mixture into a 2-quart backing dish and backe for 30 minutes or until browned and bubbly at the edges.  Serve with pita chips, tortilla chips or sliced baguette.