Posts Tagged 'Shrimp'

Brad’s Fast Shrimp and Pasta with Cream Sauce

A recipe by Brad Muir
Serves 4

My wife and I are out on the West coast visiting our youngest son (our middle son came up to visit from San Francisco) and we decided to have some shrimp and pasta for dinner. Off we went to the store to get the ingredients.
This recipe is one my middle son, Brad, developed in San Francisco. It is fast, easy, and tasty all at the same time. And, you do not have to slave over a hot stove.
Basically it uses frozen shrimp (pretty much the only way to buy shrimp unless you live next to a shrimp boat, but that’s another story), a jar of Alfredo sauce, and some pasta. There are some alteration to the ingredients and there are lots of variations you can make to this recipe. Check out some of the addition and variations at the end of the recipe.
This is another of those “open a jar” recipes, but speed and taste win over slaving over a stove.
This recipe is easily doubled or upped b y one and a half to fit the number of people you are feeding. And, it’s a good recipe to have in your back pocket when friends or family show up unexpectedly.

Recipe follows.
Continue reading ‘Brad’s Fast Shrimp and Pasta with Cream Sauce’


Paella in a Wok

Adapted from Taste by David Rosengarten

Serves 6 as a main course

Paella (IPA: [pa’eʎa]) is a Spanish dish usually cooked outside over a hot fire in a large shallow paella pan. For years I avoided this dish because of the special equipment needed.
Then about 10 years ago I ran into this recipe in David Rosengarten’s book Taste. I tried it and my family and I were hooked.
What makes this recipe so special that you make it on the stove top in a large wok. I have made a few changes to the original recipe. For example, I left out the snails. If you like snails, add in about 12 large snails with the shrimp.
Also, I have added mussels to the mix. Find the recipe for Mussels in Beer here. I fix the mussels in a separate Dutch oven and add a few to the dish at the end and server the remainder on the side.
This dish takes some work but it is well worth it. The presentation is wonderful and the taste is out of this world.

Recipe follows.

Continue reading ‘Paella in a Wok’