I haven’t been around here in almost a week! I have been so busy, lots of exciting things have been going on. My sister-in-law graduated from law school and my brother and his wife had a baby. I am an Aunt; it really is a fabulous feeling. I hope you will excuse my absence. I am returning with an excellent quick, under 30 minute meal; my favorite type of weeknight meal.
This is a quick meal, so it will be less stressful (and less clean up) if you prepare all of the ingredients and have them ready before you get started. The shrimp will cook quickly and then you add some vodka and mascarpone cheese to make a quick sauce, top with a handful of fresh herbs and you’ve got dinner. You can serve this as is or over angel hair pasta, which is what we did. It was delicious, whatever you do, don’t forget to serve it with some crusty bread to soak up the juices.
I have a new herb garden that has basil and parsley growing in it, I am hoping it will thrive so I can make this dish again. If you aren’t a shrimp fan, I think this would work wonderfully with small chunks of chicken. This recipe serves 4, feel free to halve it or double it, to suit your needs!
Ingredients: 4 tablespoons of Extra Virgin Olive Oil 4 cloves of Garlic, minced 2 lbs. of Large Shrimp, peeled, deveined, and tails left on 1 tablespoon of Lemon Zest Salt & Pepper 1/2 cup of Vodka 1/3 cup of Mascarpone Cheese 2 tablespoons of Parsley, flat-leaf, chopped 1/3 cup of Basil, roughly torn into bite-sized pieces 1 tablespoon of Lemon Juice, freshly squeezed
First, heat the olive oil in a large skillet over medium-high heat. When the pan is hot, add the garlic, and cook until fragrant, about 30 seconds.
Now, add the shrimp, lemon zest, and salt and pepper the shrimp, liberally. Cook for 3 minutes, until the shrimp is pink. Add the vodka, after 30 seconds-1 minute, add the mascarpone cheese. Stir quickly, when the cheese has melted, remove the pan from heat and stir in the parsley, basil, and lemon juice.
The Barbee Housewife
Source: Rachel Ray Magazine, June 2014, Page 82