Here's a delicious way to compromise with your honey. He wants seafood, you're craving pasta. We combined the two dishes and I added Panzanella Salad made with bolillo cubes. We both ended up having a great weekend meal. That was on Sunday, because Saturday I had meat loaf and mashed potatoes in honor of the King - Elvis.
Ain't love grand? The art of compromise is what's kept us married for 20 years. We are so different from one another, that without the compromise, something would be totally lacking in our lives as individuals. Our distinct personalities make us a whole as husband and wife. He takes off where I leave off and vice versa (is that how you say that?). When life gets tough, we look at each other and say, " This too shall pass." It has made us stronger for each other and for our children. So compromising with what we cook is really a snap. I hope you enjoy these recipes as much as we did and don't forget to compromise with the one you love. You might end up with a delicious meal.
Ain't love grand? The art of compromise is what's kept us married for 20 years. We are so different from one another, that without the compromise, something would be totally lacking in our lives as individuals. Our distinct personalities make us a whole as husband and wife. He takes off where I leave off and vice versa (is that how you say that?). When life gets tough, we look at each other and say, " This too shall pass." It has made us stronger for each other and for our children. So compromising with what we cook is really a snap. I hope you enjoy these recipes as much as we did and don't forget to compromise with the one you love. You might end up with a delicious meal.
Grilled Shrimp in Garlic Butter Sauce over Angel Hair Pasta
serves 4 (three for Bob, one for me)
1 pound medium shrimp
1 (1 pound) package Angel Hair pasta
wooden skewers, soaked in water
Sauce:
1/2 cup (1 stick butter)
2 tablespoons lemon juice
2 teaspoons garlic powder
1/3 cup white wine
2 tablespoons minced parsley (optional)
thinly sliced lemon slices (optional)
Prepare sauce by mixing all ingredients in small saucepan over medium-low heat. Bring to a simmer. Cook for 2 minutes and keep warm.
In a large pot of salted, boiling water, cook pasta according to directions.
While pasta is cooking, skewer shrimp in soaked wooden skewers. Soaking the skewers prevents them from burning on the grill.(I like to use a stove top grill pan when I'm not grilling a lot of food. It easy, convenient, and quick.Also leaves the grill marks that make food look temptingly delicious. But you can certainly use an outdoor grill just as well.)
Lightly brush the grill pan with olive oil to prevent shrimp from sticking to the grate. Heat grill pan to medium high heat. Lay the skewered shrimp on the pan and brush with sauce.Cook for about 3 minutes and turn shrimp over. Brush again with sauce. Cook another 3 minutes or until shrimp turn pink and are fully cooked.
Drain pasta and stir-in 1 tablespoon olive oil. Pour pasta onto large platter. Lay cooked shrimp on top of pasta. Drizzle with remaining sauce. Top with minced parsley and lemon slices.
Bolillo Salad
4 cups bolillo cubes
light olive oil
1 package mixed greens for salad
cherry tomatoes, cut in half
1 bottle sun-dried tomato vinaigrette (I like to use Good Seasons)
Spread the cubed bolillo on a large baking sheet. Drizzle with olive oil. In a 350 degree oven, toast the bread cubes until lightly browned. Put browned cubes in a large salad bowl. Toss with 1/2 cup vinaigrette. Add salad greens and halved cherry tomatoes. Serve with additional vinaigrette.
Please check out my new chocolate blog: Mexican Chocolate Lore and More. Let me know what you think about it and how I can make it even better for you. Muchas gracias mis amigos y amigas.
serves 4 (three for Bob, one for me)
1 pound medium shrimp
1 (1 pound) package Angel Hair pasta
wooden skewers, soaked in water
Sauce:
1/2 cup (1 stick butter)
2 tablespoons lemon juice
2 teaspoons garlic powder
1/3 cup white wine
2 tablespoons minced parsley (optional)
thinly sliced lemon slices (optional)
Prepare sauce by mixing all ingredients in small saucepan over medium-low heat. Bring to a simmer. Cook for 2 minutes and keep warm.
In a large pot of salted, boiling water, cook pasta according to directions.
While pasta is cooking, skewer shrimp in soaked wooden skewers. Soaking the skewers prevents them from burning on the grill.(I like to use a stove top grill pan when I'm not grilling a lot of food. It easy, convenient, and quick.Also leaves the grill marks that make food look temptingly delicious. But you can certainly use an outdoor grill just as well.)
Lightly brush the grill pan with olive oil to prevent shrimp from sticking to the grate. Heat grill pan to medium high heat. Lay the skewered shrimp on the pan and brush with sauce.Cook for about 3 minutes and turn shrimp over. Brush again with sauce. Cook another 3 minutes or until shrimp turn pink and are fully cooked.
Drain pasta and stir-in 1 tablespoon olive oil. Pour pasta onto large platter. Lay cooked shrimp on top of pasta. Drizzle with remaining sauce. Top with minced parsley and lemon slices.
Bolillo Salad
4 cups bolillo cubes
light olive oil
1 package mixed greens for salad
cherry tomatoes, cut in half
1 bottle sun-dried tomato vinaigrette (I like to use Good Seasons)
Spread the cubed bolillo on a large baking sheet. Drizzle with olive oil. In a 350 degree oven, toast the bread cubes until lightly browned. Put browned cubes in a large salad bowl. Toss with 1/2 cup vinaigrette. Add salad greens and halved cherry tomatoes. Serve with additional vinaigrette.
Please check out my new chocolate blog: Mexican Chocolate Lore and More. Let me know what you think about it and how I can make it even better for you. Muchas gracias mis amigos y amigas.
