Thursday, June 27, 2013

Made it-Loved it

I have FOUR boards that I currently pin food to on Pinterest. I say that now, but in a week, I'll probably change it. I can't stand having a million pins to one board, so I like to break it up. I may be slightly OCD, but I like having all of my craft pins organized by material or holiday so I'm not skimming through thousands for one idea.

So back to the food. My food boards are :
1. Yumminess: where I pin things that I haven't made yet. This one currently contains a lot of meat items. Even though I'm not currently eating commercially harvested meats, I'm not swearing off meat forever. I'm dying for fall to get here so my husband can fill our deep freeze with 200+lbs of moose. ha.
2. Vegan/Vegetarian: Things I pin for myself, since I'm not forcing this on my husband, and because when I innocently wandered into the knowing world of slaughter houses, I had a freezer full of meat that I just stocked up on at the commissary, and someone has got to eat it!
3. Made it-Loved it: This has things that I've actually made, and that turned out really well. Foods I definitely would eat again. So if you're looking for things that have actually been taste tested, you're more than welcome to follow it!
Check it out HERE
4. Made it-Not So Good: This has pinterest fails. Maybe other people might like them, but they were not yummy in my opionion. So far, there aren't too many things I've found that haven't worked out for us :)

This is what we had for dinner last night off the Made it-Loved it board:



1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
1 lb angel hair pasta (I subbed in ronzoni garden delights fettuccine)
1 diced tomato
6 -8 whole garlic cloves
1 shallot, diced
1 pint heavy cream (I used 1/2 and 1/2 instead to save on some calories)
1 cup dry white wine
olive oil
5 -7 leaves fresh basil
2 tablespoons parmesan cheese, finely grated
parsley
For the shrimp
milk
2 tablespoons parmesan cheese, finely grated
1/2 cup all-purpose flour (I use a mix of unbleached and whole wheat)
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
Directions:

Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
In a separate pot, bring water to simmer. (for pasta later).
Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
Bring pasta pot to a boil and add angel hair and cook.




Anyone else completely neurotic with their pin boards?




3 comments:

  1. This looks so good! I will have to try it... I'm like that over my boards too... I need to work on them now haha.

    ReplyDelete
  2. Oh and now I'm following all of your boards! :)

    ReplyDelete