Roasted Tomato Shrimp

This is one dish I make often, I always seem to have shrimp either in my freezer or fresh, sometimes I toss in spaghetti, or if we’re not in a spaghetti mood I might make some couscous on the side to serve with it, but one of our favorite ways to eat this is by putting the whole pan right in the middle of the table surrounded by other little small bites and appetizers.

What you have here is the intensely concentrated flavor of tomatoes that have been roasted with shaved garlic, olive oil and thyme. The tomato’s of choice are either grape or the Campari variety on the vine, or a mixture of both.

Roasting your tomatoes ahead of time can place this dish on your table in less than 15 minutes.

For a pound of shrimp coat your pan with a generous drizzle of olive oil, add to your pan 4 cloves of shaved garlic, saute til golden, add shrimp and a good splash of white wine. When the shrimp turns pink and is almost cooked through add in your roasted tomatoes and toss. Garnish with chopped parsley and fresh basil.

Buon Appetito!

Signature

A Limoncello Cosmo, and some Little bites!!

Party time is here, and if you’re a lover of Limoncello like I am, then you’ll love this festive little drink! Vodka, cranberry juice, and the guest of honor… Limoncello!

I would suggest you test out the ratio’s to your liking. Start out for one glass with, 1/2 shot of vodka, 1/2 shot of Limoncello, and a shot of cranberry juice. Fill a shaker 3/4 way with ice, pour everything in, give it a good shake, and pour. Garnish with fresh or frozen cranberries.
Now of course you’ll need something to nibble on while your sipping on these, don’t worry!! I got that taken care of too.

FRIED RAVIOLI’S**** These are delicious, and super easy to make, you don’t need to have homemade ravioli’s either.
Grab a bag of store bought, they cook up so fast and you can feed a crowd. They’re dipped in buttermilk first, a tip I got from Giada, so much better than dipping them into egg. Next, dip them into your favorite flavored breadcrumbs, which have been doctored up of course. Fry them in 2″ of canola oil in a large saute pan. They’ll be done in a few seconds, drain on paper towel, then sprinkle with grated cheese. Serve warm, along with some warm marinara for dipping!

BAKED ZUCCHINI STICKS*** You can make a bunch of these with out even frying. Just cut your zucchini into sticks, these you will be dipping in eggs first, then into your flavored breadcrumbs, I also mixed mine with some panko, adding more chopped parsley, granulated garlic, and grated cheese. Spray your baking sheets with olive oil spray, place your zucchini on, and then spray a little olive oil over them. Bake in a hot 375F oven till golden and crunchy. Maybe 25 min’s. This is fantastic with a lemon aoli for dipping, which I didn’t have time to make, but also good with warm marinara.
Buon Appetito, and Cin Cin!!

Signature