29 December 2011

2 Shrimp Dishes

This was one of two dishes I made for Christmas Eve dinner. Only three of us would be eating shrimp dishes, and one of the three I have never witnessed eat a lot. sigh.

I neglected to take pictures, so use your imagination of shrimpy goodness. =)

Dish #1 - Cheesy Shrimp Dip


This can be used as an appetizer, snack or entree.

I think it tasted fine and was told it was really delicious, but either I missed on my prep or the recipe is a miss by Paula Deen. It sounds amazing ... I mean cheese, how can you go wrong? And shrimp, yuum.

While standing in the store looking at the 10-oz ring of shrimp and the 1-lb ring, it looked like one pound was a lot for the three of us. So, I got 2 of the smaller rings...one for the dip and one to do some simple scampi. Then I'd halve, give or take, the dip recipe.

However, by time I chopped the shrimp for the dip it looked like a lot less, so I added a few more from the second ring. Still looked skimpy, but I went with it.

My modifications ended up being:

1/4 cup 3 tbsp. butter
2/3 1/3 cup chopped red bell green pepper
1 pound @ 12 oz. medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup @ 1/4 c. sour cream
1 3/4 cup shredded Parmesan
1 3/4 cup shredded mozzarella
1/2 cup @ 2 tbsp. mayonnaise
Pinch salt
Pinch cracked black pepper
Cornstarch slurry - @ 2 tbsp total of CS and water?

As you can see, I didn't quite halve the cheese since I had @ 3/4 the total shrimp...it's cheese, you can't have too much cheese, in my opinion.

Too much butter! I think it's really only in there to help with the pepper. It ended up separating from the whole mixture when baked.

I used green pepper because I couldn't find a small red one...all the ones in the store were ginormous, I swear they were on steroids. I think it tasted just fine with the green though.

Left out the onion because my dinky grocery either didn't have singular ones or they hid them.

After baking @ 25 minutes, I pulled it out of the oven and all the butter had separated and pooled around the edge and overall it was more of a chowder consistency. Meh. Hard to spread on crackers. I tried stirring it back in, but to no avail so had to add some cornstarch to thicken it up a bit.

If I make this again, I'd:
-Use the whole pound of shrimp.
-Only use a small bit of butter to keep the peppers from sticking to the pot, or none.
-Probably add another 1/4 cup +/- of cheese.
-Use half the sour cream and mayonnaise to help avoid chowder consistency.

Side thought: you could probably add some scallops to change things up.

Dish #2 - Baked Shrimp Scampi

I forget where I found the original recipe, but here's what I did with the 8-oz. (@ 20) shrimp. My additions in italics.


2 pounds large uncooked shrimp, shelled and deveined
1/2 cup butter
1 1/4 tsp. salt
6 cloves 3 tsp. garlic powder crushed
1/4 cup 2 tbsp. (heaping) chopped fresh parsley
1 teaspoon lemon zest A couple dashes of lemon dill seasoning
2 tablespoons fresh lemon juice
lemon wedges

1 heaping tbsp. Italian breadcrumbs plus 1 level tbsp.
2 tbsp. olive oil - I used EVOO instead of butter/lemon juice.


Leave shell on tail section, if desired. Removed tails. Preheat oven to 400°. Melt butter in a 13x9x2-inch baking pan in oven. Spray baking dish with PAM or other cooking spray. I used a small glass pie plate for my shrimp quantity.

To the melted butter, add the salt, crushed garlic, and 1 tablespoon of the chopped parsley. Stir well. In small bowl, combine salt, garlic or garlic powder, parsley, lemon dill seasoning, and breadcrumbs. Blend together. Add EVOO. Should be a crumbly mixture.

Arrange shrimp scampi in baking pan in a single layer. Bake, uncovered, for 5 minutes.

Turn shrimp; sprinkle with lemon zest, lemon juice, and the rest of the parsley.

Bake shrimp scampi for 8 to 10 minutes, or until just done. Arrange shrimp scampi on hot serving platter; pour garlic butter from pan over the shrimp and garnish with several lemon wedges.

Cover shrimp with mixture and bake @ 10-15 minutes or when shrimp are done (curled up like they do). Serve warm.

Shrimp scampi serves 4 to 6. We each had about 7 shrimp.

If I made this again, I'd probably use a little less EVOO and rather than just cover the shrimp with the breadcrumb/herb mixture give them a small douse/stir in EVOO and then have the mixture coat them or toss it all in a bowl/bag and arrange them in a layer to bake.

19 December 2011

Cookies n' Fudge

Let's see... last weekend I was bummed I didn't have the cash available on Friday to treat myself to Pizza Hut (been ages since I've had PH) so I consoled myself with making cookies from Chef in Training

Hmm, mine look nothing like the CiT cookies, the only difference is I left out is the sprinkles because I didn't have any. Otherwise I would have because I love sprinkles and they make me happy. I started out rolling them (the four on the right), but got tired of that and lazy after a long week at work so just dropped them (the four on the left). Clearly the rolled looked prettier, so I compromised and mushed down the peaks after dropping them.

Mine came out small and I think I overbaked them just a smidge - they weren't burnt, but then again maybe I just wasn't used to this texture cookie. I do wish they had tasted more cake batter-y.

This weekend, I gave Pralines and Cream Fudge a try from Something Swanky. It's a little on the rich-feeling side because of the white chocolate.

My mom loves pralines, so I thought this would be a nice treat for her...

It looks great, smells great, but it's okay. I'm sure it would have turned out better if I could have found Kraft caramel squares. As it is, I had to deal with the grocery's. I heated and heated and melted them, but once cooled, it got hard again.

People with fillings should beware if you don't start out with soft caramel squares like Kraft's.

After the fact I learned I could have added some milk to get it softer.

Personally, I think it would have been fine with 3/4 of the caramel. If I try this again in future I think I'll halve the caramel portion from the Homemade Twix recipe. That caramel was much softer.

It wasn't Mom's favorite, so I brought the bulk of it to work and it seems to be slowing disappearing.

"Let it Snow"

Well, not really, I hate the way drivers deal with snow. An inch does not warrant widespread panic and mayhem. Just sayin'...

Anyway, most recent wee finish.

Design: Snowman from "Let It Snow"
Designer/Source: Glory Bee Stitch / Just Cross Stitch Christmas 2009
Website: www.glorybeestitch.com
Fabric: 16 ct. Aida   Color: blue
Floss: DMC & Vikki Clayton silks
Started: 14 Dec 2011
Finished: 17 Dec 2011
Size: @ 2" x 3&frac;12" over-all
Goofs: none
Purpose: ornament
Notes: "Stuffed" with 2mm craft foam. I neglected to copy the legend whilst I had the magazine, so I chose my own colors. Body and arms in VC silks.
Available? No

07 December 2011

Ribbon Reindeer

Design: Stocking Reindeer
Designer/Source: Daffycat Designs
Website: www.itsdaffycat.blogspot.com freebies
Fabric: 14 ct. Aida   Color: White
Floss: DMC
Started: 26 Nov 2011
Finished: 26 Nov 2011
Size: @ 3" x 3" over-all
Goofs: none
Purpose: ornament
Notes: "Stuffed" with 2mm craft foam.
Available? Undecided

01 December 2011

"...the stockings were hung by the chimney with care..."

Clicks makes bigs...

Design: Stocking Reindeer
Designer/Source: Daffycat Designs
Website: www.itsdaffycat.blogspot.com freebies
Fabric: 14 ct. Aida   Color: White
Floss: DMC
Started: 26 Nov 2011
Finished: 26 Nov 2011
Size: @ 2.6" x 1.6" +/- design size; @ 3"x4" over-all
Goofs: none
Purpose: ornament
Notes: Fudged up the stocking top, since it would have been white on white,so I did one band in green. S'okay. "Stuffed" with 2mm craft foam.
Available? Undecided