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Cooks with Originality

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hooray for food [Jul. 8th, 2005|05:35 pm]
Cooks with Originality


I don't tend to be much of a recipe-follower - I like to look at recipes and get ideas from them, and then turn away completely and interpret it my way.

My mother is a phenomenal cook, and I've learned a tremendous amount from her about prep and presentation. I've also learned a lot about what not to do, because she's what I think of as a Betty Crocker-ite, and my preferences lean towards the likes of Rachael Ray, Nigella Lawson, and Emeril Lagasse.

I came up with a rather exciting combination the other night - I arrived home from work to a hungry man (who I didn't know would be here) - and a relatively empty fridge. I remembered there was some shrimp in the freezer, and this is what I came up with...

Almost everything I cook has to include garlic or onions/shallots, so I started out with a few pats of butter in a frying pan (a drop of olive oil to keep the butter from burning) and added some garlic and Vidalia onions. I sauted those for awhile; then added lemon zest, lemon juice, and Marsala )seasoned liberally with sea salt, pepper, and crushed red pepper).

I added about a pound of steamed, peeled shrimp and let those soak up the Marsala mixture - then I liberally added some more Marsala. I snipped some fresh rosemary, added some more Marsala, and tossed the shrimp with all its sauce with about a half pound of linguine. I'm thinking I put some fresh parmesan on top - I'm a nut about cheese. I'd say it took me about 40 minutes to prepare the whole thing, including peeling all the shrimp. We should have had some Pinot Grigio with it - that would have rounded it out nicely.