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Butter Poached Shrimp

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Butter Poached Shrimp

I have a lot of friends who LOVE shrimp, but feel like they often overcook them.  And not only is this way is nearly foolproof because of the gentle poaching, but with the butter they come out tender, juicy, buttery (of course) and amazing.

Serves 4 as an appetizer - or one if you're stupid hungry

INGREDIENTS

  • 2 sticks, or 14 ounces Finlandia salted butter *
  • 1 pound 16/20 shrimp, peel, deveined with tail-on, room temperature
  • Kosher salt & fresh ground black pepper
  • Parsley chopped for garnish

DIRECTIONS 

  1. Slowly melt butter in a medium pot
  2. Add shrimp so they are covered with butter – if not all will fit covered, repeat this step
  3. Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total
  4. Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley
  5. And fine, if you had a little bread you could always dip that too. Just sayin…
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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.


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Steak, Caramelized Onions and Blue Cheese

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Steak, Caramelized Onions and Blue Cheese

BEST STEAK EVER.

One of my all time favorite foods, never fails to please.

Serves 2

INGREDIENTS

  • 2 fat Ribeye steaks, removed from fridge 30 mins prior
  • 1 large red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Big pinch Kosher salt
  • Fresh black pepper
  • 1 tablespoon brown sugar
  • 1/2 cup blue cheese crumbles
  • instant-read thermometer  


DIRECTIONS

  1. Preheat oven 450
  2. non stick medium skillet on medium/low heat, add oil and onions, cook 8-10 minutes until golden
  3. Add butter and brown sugar to onions, remove from heat, cover to keep warm
  4. Preheat cast iron skillet on high heat for about 10 minutes until smoking
  5. Rub little oil on both sides of steak, season well with Kosher salt and black pepper
  6. Add steak to hot skillet, cook 2 minutes flip cook 1 minute, place cast iron pan in hot oven
  7. Stand by, using an instant read thermometer, check temperature in the middle is 131-135 for medium rare, I like to take out at 130 and let it sit
  8. Top with blue cheese crumbles, tent with foil for 10 minutes to let meat rest
  9. Serve sliced on bed of onions, enjoy!
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OLD SCHOOL SHRIMP SCAMPI

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OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

  • 1/2 lb fresh large raw shrimp (21-30 size)
  • 1/2 pack spaghetti
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1/8 cup Dry Vermouth  
  • pinch red pepper flakes
  • 3 tablespoons curly parsley, finely chopped, (flatleaf will do)
  • 1/2 lemon, fresh juice
  • lemon wedge for serving
  • drizzle of EVOO
  • Optional: handful grated Parmesan cheese

 

DIRECTIONS

  1.  In large pot boiled salted water add spaghetti, cook al dente
  2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds
  3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid
  4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute
  5. Add lemon juice and half parsley 
  6. Drain pasta, add to skillet coat in sauce
  7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.
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BURRATA & PROSCIUTTO CROSTINI

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BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

  • Ciabatta loaf, sliced
  • 1 garlic clove
  • 4-5 Cherry tomatoes
  • 1/2 cup Burrata cheese
  • 1/4 lb Prosciutto
  • EVOO
  • Big pinch Kosher salt
  • fresh black pepper
  • Fresh basil

 

DIRECTIONS

  1. Preheat broiler
  2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
  3. Chop garlic in half, on the oiled side of toast, rub in garlic
  4. Chop tomatoes in half and rub the tomato into the same side of the bread
  5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
  6. Garnish with finely sliced basil

 

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