Ginger Shrimp Pasta

This recipe is a bit odd, but I do have to say came out really well. I will be making this pasta again. It all came about very haphazardly, I needed a quick dinner for that night, I saw the cilantro and that started it, I knew I had shrimp at home and that would be quick and I wanted something spicy. When I saw the coconut milk it all started to jell in my mind.



1/2 lb pasta
1 tbs oil
½ sweet onion
½ red pepper
2 small cans diced tomatoes
1 tbs ginger
2 tbs soy sauce
¼ c. red wine.
1 lb shrimp (cleaned, I used precooked because it is what I had, raw shrimp would be far better)
1 clove garlic
red pepper flakes to taste (I used about ¼ tsp)
salt
½ bunch chopped cilantro
½ can coconut milk

Add oil to skillet and heat. Add onion and garlic and sauté for 10 minutes.

Meahwhile, put pasta on to boil.

Add the tomatoes, ginger, soy, red peppers and wine and let simmer for 15 minutes.

Meanwhile coat the shrimp in salt and red pepper flakes.


Once pasta is done, drain and set aside.

Add shrimp and cook and additional 5-7 minutes. Add cilantro and coconut milk cook 2-3 more

Pasta Ceviche Revisited

I made this back in September http://mommygourmet.blogspot.com/2008/09/pasta-ceviche.html. It seems I have been remaking some older recipes recently. I am a bit behind on posting. We switched to Verizon FIOS, and I have found my speed to be ridiculously slower than Comcast and have a lot of issues with my internet just shutting down. THAT said, it has slowed my blogging considerably, both in keeping up with sites I love and keeping up with my own blog. So I am working to blog a bit smarter ( read: the kids are in bed) so hopefully I can get back to blogging more regularly!! Next I will be sharing my pork chops recipe that I made with my Omaha steaks pork chops, but for now a revisit on an older recipe.

I think here in Richmond we have been getting glimpses of spring. For goodness sakes I sent my son to preschool twice last week in shorts and a T shirt (nope, I am not kidding). Then it got cold again. I think the new cold snap got me craving even more the flavors of spring and summer. So I had to make this recipe again. This time I used, scallop, flounder (good sale at the seafood market), and shrimp (already had). Once again, it was outstanding and I had to give old hubby a kiss for the idea. If you like heat, I think throwing some chopped jalapeños would be good. I didn’t, just opting for the  red pepper. I love the spicy, sweet, and tang of lime. The only things I changed (because you know I have GOT to change something) this time is, I added quite a bit more than a pinch of red pepper, and I squeezed the lime not in the sauce but over each individual dish (I figured it would be better for the leftovers). Also, and not of much importance, I sliced the scallops into thin pieces (they were big ones) as opposed to keeping them whole.

Pasta Ceviche

Okay this really isn’t ceviche... at all, but it was the best way I could describe the flavor of the dish. I used crab and scallop pieces but shrimp and a whitefish would be really good too. I have to confess this was ENTIRELY my husband idea, I just was the short order cook here. It was soooo wonderfully good. Just a hint of spice, sweet from the seafood, and a little tart from the lime. Whooo-hoo!! Now you know one little reason I love my husband so much!!

¼ red onion
2 TBS butter
1 TBS olive oil
1 c. white wine
1 red bell pepper minced
1 TBS garlic
½ lb crab
½ lb scallop
1 c. cilantro leaves
1 lime
Salt/ pepper and a pinch of red pepper

Melt butter and oil and add onion. Sautee for 3 minutes wine. Cook until reduced until about half. Add peepers and let cook 2 minutes. Meanwhile boil pasta. When pasta is done, but before your drain, add one ladle of the starchy water to the sauce mixtures (Thank you Follow The Cook http://followthecook.blogspot.com/ !!). After you add pasta water, add garlic, crab scallop and salt and pepper. Cook for about 3-4 just until scallops are done. Remove entirely from heat. Squeeze the juice of one lime into the sauce. Plate pasta and top with fresh cilantro and…EJOY!!