Shrimp and Linguine

**The recipe says to serve cold as a pasta salad, but I did it warm for dinner. Also, I didn't have everything called for, I made some substitutions.

1 8oz pkg linguine, broken in half (I had spaghetti on hand)
1 bunch broccoli, cut into small florets (I had frozen peas on hand)
1 lb large shrimp, peeled and deveined
5 tbsp lime juice
1 tsp finely shredded lime peel
2 tbsp peanut oil (I didn't have any, I used EVOO)
2 tbsp rice vinegar
2 tbsp finely chopped shallots (I used onion)
1 tbsp grated fresh ginger
1 1/2 tsp sugar
1 1/4 tsp salt
1/4 tsp crushed red pepper (I didn't have any)

Bring a 4-qt stockpot filled two thirds with water to a boil. Break linguine in half and add to stockpot. Cook according to package directions, adding the broccoli and shrimp the last 2 minutes of cooking. Drain in colander and rinse under cold running water until cool; drain well.
Meanwhile, for the dressing, combine lime peel, lime juice, peanut oil, rice vinegar, shallots, soy sauce, ginger, sugar, salt, and crushed red pepper in a large bowl.
Gently toss noodle mixture with dressing in bowl.


Posted by: Erika

Shrimp Scampi with Garlic Toasts

3 tablespoons extra-virgin olive oil 
3 tablespoons unsalted butter 
5 cloves garlic, chopped 
Kosher salt 
Pinch of red pepper flakes 
8 1/2-inch-thick slices crusty bread 
1 1/4 pounds large shrimp, peeled and deveined, tails intact 
3/4 cup dry white wine or low-sodium chicken broth 
Grated zest and juice of 1/2 lemon, plus lemon wedges for serving 
1/3 cup chopped fresh parsley 
1/3 cup chopped fresh chives 

Directions:
Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.

Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.

Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.



Posted by: Rachel

Slow-Cooker Jambalaya

*Not too spicy--my girls LOVED it!

1 lb boneless/skinless chicken cut into 1 inch cubes
1/2 lb andoulle sausage, dice (I used kielbasa)
1-28 oz can diced tomatoes
1 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 cup chicken broth
2 tsp oregano
2 tsp creole seasoning
1 tsp hot sauce
2 bay leaves
1/2 tsp dried thyme
1 lb frozen, cooked, and peeled shrimp--thawed
Rice to serve it with

In crockpot, combine all ingredients except shrimp and rice. Cover. Cook on low for 7 hours. Stir in shrimp. Cover and cook until shrimp is heated (about 5 mins.) Discard bay leaves. Serve over rice.


Posted by: Tonya