Comfort Food with a Kick

Here's another winner from the February issue of Bon Appetite.  (Sometimes I feel like a cheerleader for the magazine, but it's the only one I get!).  It is quite spicy - I made an entire box of pasta and mixed half with plain tomato sauce for the girls.

The flavor is different - the peperoncini juice definitely adds a unique element, and I really liked the crunchy pepper rings.  It's comfort food with a kick.  Add a green salad, and you have a perfect winter meal.

I made it just as the recipe indicates, so I'll give you the link: Pasta with  Sausage, Shrimp, and Peperoncini

Cooking Classes @ the Middletown Cooking Studio

Jenn & Megan showing off their seared shrimp & scallops at last week's Date Night: Seafood.

We also made fish in parchment packets, shrimp & fennel pot pie, and lemon bars - yum!

 

Visit the Frederick County Parks and Recreation website for more upcoming classes!  Click on Registration to browse programs.  While you're there, check out the new page just for Cooking Classes.  We've got links to cooking videos & recipes, including my newest one featuring Butternut Squash Bisque.  You can also email the cooking program directly with any questions.

Pineapple-Soy Glazed Shrimp & Broccoli

• 1 c pineapple juice


• 1/4 c soy sauce


• 1 tsp fresh ginger, minced


• 1/4 crushed red pepper


• 1 large clove garlic, minced


• 1/4 c brown sugar


• 2 T  cornstarch


• olive oil


• 1 lb shrimp, peeled and deveined


• 3-4 c broccoli florets

Mix pineapple juice through cornstarch in a small saucepan and whisk together.  Heat over medium-high heat until it begins to boil.  Reduce heat to medium how, and, whisking frequently, cook 8-10 minutes until thickened and reduced.  Turn off heat and keep warm.

Meanwhile, heat olive oil in a large skillet over medium high heat.  Add broccoli and 2-3 T water and cook until broccoli is bright green and water evaporated, 4-5 minutes.  Transfer broccoli to a large bowl.  Add additional olive oil and shrimp.  Cook until shrimp is just barely opaque throughout, turning once, about 1 minute on each side.  (Cook shrimp and broccoli in batches if necessary so they don't crowd the pan).  Return broccoli to the pan and add pineapple glaze.  Stir to coat and cook 1-2 minutes.  Serve over rice.

Shrimp & Corn Turnovers

I was stumped for dinner ideas the other night.  I needed something quick, and was low on groceries.  I had a pound of shrimp, a half-bag of frozen corn, one sheet of puff pastry, and a quarter jar of black bean & corn salsa, so I whipped up some shrimp & corn pastries which were really good.  I mixed all the aforementioned ingredients with some cheddar cheese, rolled out the pastry to make 12 squares, filled, and baked them.  I brushed the tops with egg wash and sprinkled half  with chili powder before baking.   

I had lots of extra filling - you really only need about a 1/3 pound shrimp - so I tossed in 3/4 c rice (all that was left!) and make shrimp, corn, and rice.  Also really yummy - and, I cleaned out the cupboards!

Shrimp & Scallion Pancakes

I love Asian food.  I had to make myself stop eating they were so good.  I've been waiting for shrimp to go on sale to make this recipe, and I bought a pound.   I had about a half cup of sauce left over, plus the other 1/2 lb pound of shrimp, so the next day I sauteed the shrimp wtih carrots, and the sauce with a little cornstarch to thicken in it, and served it over rice. 

Shrimp & Scallion Pancakes

• 2 eggs


• 1 1 /2 c cold water


• 1/2 tsp salt


• 1/8 tsp cayenne pepper


• 1/4 tsp pepper


• 1 1/2 c flour


• 1/2 lb shrimp, peeled, deveined, and cut into 1/3" pieces


• 1 medium onion, sliced very thinly


• 8 green onions, white and pale green parts only, julienned


• 1 medium carrot, julienned

Sauce

• 1/2 low-sodium soy sauce


• 2 T water


• 2 T lemon juice


• 1/4 tsp cayenne pepper

Pancakes: Beat eggs in a medium bowl.  Whisk in water, salt, cayenne, pepper, and flour.  Add shrimp, onions, and carrots.  Let stand at room temperature 1 hour.

Meanwhile, whisk all sauce ingredients together in a small bowl.

Heat 1 T vegetable oil in skillet on medium.  (You'll need 1 c batter for a 10" skillet - adjust according to the size skillet you use.  Use two skillets to cut cooking time in half.)  Add batter, spreading quickly to edges of skillet.  Cook until edges are set and bottom is golden brown, about 4 minutes.  Flip and cook 4 minutes more.   Increase heat to high and cook until bottom is deep brown, about one more minute for each side.  Repeat with remaining batter, adding oil before each portion of batter. 

Cut pancakes into wedges and serve with dipping sauce.