Notes: My husband describes this as “life changing”… it was one of the first things I made for him when I met him. He likes me to double the sauce recipe so he can sop it up with the French bread. The quality of your shrimp is everything. Fresh, large, Gulf shrimp are best. They must be in their shells.
Servings: 4-6 | Prep Time: 5 minutes | Total Time: 20 minutes
- 4 TBSP butter
- 5 TBSP olive oil
- 1/2 cup Italian vinaigrette salad dressing (store bought is fine)
- 6 cloves garlic, minced
- 1 tsp hot pepper sauce
- 1/4 cup Worcestershire sauce
- 8 bay leaves
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 2 pounds raw, large shrimp, in shells
- 1/4 cup white wine
- good quality French bread. 1/2 loaf per person.
- In heavy skillet over medium heat, melt butter.
- Add olive oil, Italian vinaigrette, garlic, hot sauce, Worcestershire, bay leaves, paprika, oregano, rosemary, thyme, pepper and salt. Cook until sauce begins to boil.
- Add shrimp and cook 15 minutes (I have marked this out and written “8 minutes” in my cookbook, fwiw.)
- Add wine and cook 10 minutes (I have marked this out and written “5 minutes”)
- Serve shrimp with sauce and crusty French bread for dipping.
Recipe Origin: Originally from The Square Table Cookbook with my alterations for time.
Notes: So easy! No more slaving over the stove when I want some risotto. The family liked it and I’m looking forward to trying this with lots of different ingredients.
Servings: 4-6 | Prep Time: 10 minutes | Total Time: 30 minutes
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- salt and black pepper
- 1/2 cup dry white wine
- 3 cups chicken broth
- 1 cup Arborio rice
- 1 cup frozen peas
- 4 ounces flat-leaf spinach (about 2 cups)
- 1/4 cup grated Parmesan, plus more for serving
- Heat oven to 425° F.
- Heat the butter in ovenproof pot over medium-high heat. Add the shallot, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until soft, 3 to 5 minutes.
- Add the wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
- Add the broth and rice and bring to a boil.
- Cover the pot and transfer to oven. Cook until the rice is tender and creamy, 20 to 25 minutes.
- Add the peas, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper to the pot and stir to combine.
- If the risotto is too thick, stir in up to ¼ cup hot water.
- Sprinkle with additional Parmesan before serving.
Notes: So easy and delicious. Although it will keep for a few days, try and eat it right after the kale wilts. It is a beautiful green color. This soup sounds weird, but trust me, it’s a winner!
Servings: 4-6 | Prep Time: 15 minutes
- 1 TBSP olive oil
- 1 12 oz package fully cooked organic chicken sausage. (Mild Italian is good)
- 2 cloves garlic, minced
- 1 19oz can cannelini beans, rinsed (Eden or other no BPA brand)
- 1 can (14 1/2 oz) chicken broth or frozen homemade broth
- 1 can (14 1/2 oz) diced tomatoes (Muir Glen)
- 1 bunch kale leaves, torn into pieces
- salt and black pepper
- bread (optional)
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
- Stir in the garlic and cook for 2 minutes more.
- Add the beans, broth, and tomatoes and their liquid and bring to a boil.
- Add the kale, ¼ teaspoon salt and 1/8 tsp pepper.
- Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.