Sweetnicks, Page 1324

Baked Shrimp with Tomatoes and Feta

January 12, 2004 · Fish & Seafood

Recipe courtesy of Ellie Krieger

1 tablespoon olive oil
1 medium onion, diced (about 1-1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1-1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Preheat the oven to 425 degrees F. Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Free-Range Chicken Breast with Lemon-Olive Oil Pan Sauce

January 8, 2004 · Meat and Poultry

Recipe courtesy of Rachael Ray (as printed in OK! magazine)

3 T extra virgin olive oil
4 boneless, skinless chicken breasts (6 oz, pounded to 1/4″)
salt and freshly ground black pepper to taste
3 T butter
2 shallots, thinly sliced
2 T flour
2 cups chicken stock
1/4 cup heavy cream
3 lemons, peel and pits removed and segments carefully cut out, reserve juice
1/2 cup Sicilian green olives, pitted, halved lengthwise
1/2 cup flat-leaf parsley leaves, roughly chopped

Add 1-2 T of oil to nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper and add to the hot pan. Cook through about 2 minutes per side. Remove the chicken from the skillet and cover with foil to keep warm.

Turn skillet down to medium-low, add butter and shallots and let cook until translucent, about 3-4 minutes. Sprinkle flour and cook, while stirring, for about 1-2 minutes.

Whisk in the chicken stock and heavy cream; bring to bubble and simmer about 4-5 minutes. When the sauce is done, mix in the lemon, olives and flat-leaf parsley and return the chicken to the pan. For a little extra zip, add a T or two of the reserved lemon juice.

To serve, cut the chicken into 2-3 pieces and place on a platter. Spoon the pan sauce over the top and serve alongside roasted potatoes and sauteed green beans.

Serves 4-6 people.

Pasta with Smoked Salmon, Cream and Dill

January 8, 2004 · Fish & Seafood, OMG Recipes

Recipe courtesy of Bon Appetit magazine. The dish originally comes from Valvona & Crolla restaurant.

9 oz. dried linguini or penne (I used a different noodle.; if you sub here, just make sure to choose a noodle with a shape or ridges so that it will hold the sauce better)
3 tablespoons butter
12 oz smoked salmon, cut into 1/3-inch-wide strips
1 cup plus 2 tablespoons whipping cream (I used heavy cream)
1 teaspoon tomato paste (I used half of a small can)
3 teaspoons chopped fresh dill, divided
1/8 teaspoon cayenne pepper

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.

Meanwhile, melt butter in heavy large skillet over medium heat. Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes. Stir in cream and tomato paste. Cook until sauce is heated through, about 2 minutes. Stir in 2 teaspoons dill and cayenne pepper. Mix pasta into sauce, adding pasta cooking liquid by tablespoonfuls as needed to moisten. Divide pasta among 4 shallow bowls. Sprinkle with remaining 1 teaspoon dill and serve.

4 servings