Updated: Dec 26, 2020
And Boom goes the dynamite! Episode 3 of My Tiny Cook Spot,Entrees with Miranda, coming at you!
Miranda showed up hungry and dove into my mom’s recipe box and came out with Shrimp Pasta with Roasted Red Peppers and Basil (I love a descriptive title)
If you have not already I suggest you listen to our thoughts on this….interesting….card. It was quite a hoot. Give it a try and check out my user tips below.
Listen in to the episode HERE
Notice and smile back at the retro typed smiley face
Our Measurements for 2 Large Servings
½ Lb Shrimp, deveined
About 8 Cloves of Garlic, smashed and drizzled with olive oil, baked at 350℉ for 10 minutes
About ¼ C Chopped Parsley
1 Tsp Hot Pepper Flakes (This was hot, if you noticed from my coughing….)
½ C White Wine
1 C Heavy Cream
⅓ C Roasted Red Peppers
About 10 Basil Leaves
I like to cook with shrimp that still have their shell, I think you get more flavor
To devein shrimp: Run a sharp knife along the top down to the tail. Point the blade up, that way if it slips it does not go into your hand. Dispose of black trail.
Shrimp cooks quick, simmer in sauce until they turn pink.
Chiffonade: a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. (Wikipedia)
Serve, peel shrimp with your fingers and enjoy!
Join us for a drink!
¾ oz Lime Juice
1 Tbsp Grenadine
1.5 oz Vodka
4 Muddled Mint Leaves
Top with Tonic
Sometimes I like an easy drink with no prep!
In a shaker, combine lime juice, grenadine, and mint leaves. Muddle the mint with a blunt object. Add ice and shake!
Pour into glass of choice and top with tonic!