Just Wanted To Share

Some of you know that John and I are home alone. Judy went to Boston Saturday, and won't be home until a week from Sunday. So, I have to be a domestic goddess every day while she is gone. Usually, she cooks on days that I work, and I only cook on my off days. So, I have been having to cook EVERY day for my baby. I don't mind cooking, but I HATE cleaning up the mess afterwards! If someone would clean up the mess, I'd love to cook more often!
Monday I made him my famous Chicken Enchiladas with Spanish rice. Tuesday we had roast beef with roasted red-skinned potatoes and peas. (John's favorite meal). And he liked it! And tonight, I wanted to try something new. Since we live in Savannah, and have an abundance of shrimp, I wanted a shrimp recipe. I found a recipe on the Olive Garden web site for their Grilled Shrimp Caprese. Oh my God! It was sooo good! Even if I do say so myself! I have had it in the restaurant, and this tastes exactly like it! I cheated a little. Couldn't find fresh herbs in Publix supermarket, probably looking in the wrong places! So, I used dried. Didn't have minced garlic on hand, didn't want to mess with the real thing, so I sprinkled some garlic powder. And, I didn't bother putting the dish under the broiler, just sprinkled with grated Parmesan and some parsley flakes. Everything else was as their directions. And it was YUMMY! Now, what am I going to cook next week?! I have a few more days of cooking left. Any tried an true recipes that anyone cares to share?
Here is the Grilled Shrimp Caprese recipe for ya. Enjoy!



Grilled Shrimp Caprese

Prep Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Serving Size: 4

Ingredients
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb angel hair pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures
Preheat broiler.

COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

TOP pasta with cooked shrimp and serve.


ooppss....i didn't use the mozzarella cheese. Just Parmesan. My bad!