Shrimp with Herbed Pesto with Spinach and Tomato on Mafalda Pasta

Shrimp with Herbed Pesto with Spinach and Tomato on Mafalda Pasta

First, I must say that this one of my favorite Dump Cook recipes.  My husband wanted to have shrimp for dinner and I wanted to jazz them up a bit with a full body of flavor. I started with one main ingredient, shrimp and build on it.   I looked around and started with shrimp (as requested) and made a fabulous dinner.  I searched around and found three tablespoons of Pesto (basil, pine nuts and oil), small amount of frozen spinach, a handful of cherry tomatoes, just enough parsley and then garlic and parmesan cheese which is always in the house. 

FYI: feeds four – lucky me I have leftovers as we are two!

¾ pound shrimp; cleaned and shelled

3 tablespoons of Basil Pesto                 (homemade as mine or bought)

¼ cup chopped Parsley (reserve 1 tablespoon for garnish)

½ cup frozen spinach drained well   (1 ½ cup fresh spinach)

2 garlic cloves minced

8-10 cherry tomatoes halved or quartered depending on the size.

1 cup shrimp broth (Take shells of the shrimp add 1 ½ cups water simmer till reduced to 1 cup, strain)

2 cups dry Pasta of choice (I used a fun pasta with rippled edges to catch the sauce.)

Parmesan to garnish

Clean the shrimp and reserve the shells.  In 1 ½ cups of water simmer the shells until the liquid reduces to 1 cup. (Should be about 4-5 minutes). Strain and reserve the broth. 

Start to cook the pasta to very el dente (time changes as to the type of pasta used), as it will continue to cook when we place it in the sauce.  Most will take around 6 minutes – yes don’t worry the pasta will cook more in sauce and all the better!

Place the shrimp, spinach, garlic, pesto, and parsley 

in large frying pan.  

 Saute on high heat until the shrimp just begin to curl - only about 3 minutes.  (if using fresh spinach saute the spinach first until wilted then add the rest of the ingredients) Add the tomatoes and lower heat to medium. Dump the pasta into the pan and heat thru for about 1-2 minutes. The shrimp and pasta will marry flavors and continue to cook. Add broth to thin sauce as needed.

Serve in a big bowl and garnish with cheese and a bit of fresh parsley for color.  

 

TIPS:

·                           I always save seafood shells in a baggy and freeze them, if I don’t have time to make a broth right away which can be cooled and then frozen for later use. The shells then can be used to make a broth at any time later.

·                          I used pasta that had ripples and curves to catch the sauce but you could use any pasta, rice, couscous or other grain.

·                         I like red pepper flakes on top.

·                         I think this could use Kale instead of the Spinach but you would need to saute the kale until tender about 3-5 minutes prior to adding the rest of the ingredients.

·                        This will be good without the spinach and tomatoes and just the pesto, but why not get more goodness in the dish?

      As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

BRAISED BEEF SHORT RIBS

BRAISED  BEEF SHORT RIBS

Served with parsley rice, peas and a bisquit

These ribs are definitely a “melt in your mouth” beef dish.  Looks more elegant than a Beef stew and I think it is tastier. As it is cooked in one pot, it makes for an easy clean-up.  

1 lb beef short ribs (app: 4)

Kosher salt

Freshly ground black pepper

2 slices of bacon chopped

1 tablespoon olive oil

1 leek, cleaned and large-diced, white part only

1  chopped  small onion

¾ cup large diced carrots (I used baby carrots)

¾  cup large-diced celery

 2 garlic cloves, minced

1 tablespoon tomato paste

3 cups beef stock

1 cup red wine

Fresh rosemary and thyme (large sprig each)

1 bay leaf

1 tablespoon balsamic vinegar

Directions

In a Dutch oven brown the chopped bacon.  As they crisp up salt and pepper the ribs and coat in flour.  Remove the bacon when crisp and save.

 Add olive oil and heat to high but not to burn the oils.   

Add the ribs and sear on all sides about ½ -1 minute per side.

Remove the meat.     

  Scrap the bottom of the pan and add the leeks, onion, carrots, celery and garlic and simmer for about 3-4 minutes.  

Add the ribs and the remaining ingredients. Stir well.

Cover and place on stove top on simmer for 2 hours.

TIPS:

Great served on or next to, mashed potatoes, polenta or rice.

When you serve the ribs use a ladle to carefully skim the top layer of any oils that rise to the top before serving the vegetables and sauce.

Leftovers will make a marvelous base for a rich soup.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Brunch Spicy Egg Wrap

Brunch Spicy Egg Wrap

 

I was searching to make something a bit different for a Sunday brunch for two and found some leftover Chili, Tortilla wraps, 2 cooked breakfast sausage and came up with a spicy Egg wrap.

The sausage and chill are already cooked, so this is an easy throw together brunch for two.  Certainly double or triple the recipe depending on how much of the ingredients you have on hand. OR – just plan to make this and buy what you need. (server with rice, broccoli and green pepper mix)

Chili is a dish that I have pretty much have on hand at all times.  I make a large batch and then freeze in smaller containers that serves the two of us well.

1 cup chili (can be any kind you prefer from vegetarian, meat etc)

2 sausage links cooked

2 eggs or equal egg substitute

Splash of milk or water

2 tortillas warmed

Little oil for the pan

 

Beat the eggs with a splash of milk or water.  Heat the oil in a skillet to medium heat and add the beaten eggs.  Stir frequently to scramble them.  When the eggs are half way cooked add the chili and cut up sausage. Keep cooking until cooked thru and all is warm.  Don’t let the eggs dry out.

  

 

 

     Spread the mixture across the bottom third of the warmed tortillas.  Roll like an egg roll (turn left and right sides inward and roll from bottom to top.

 

 

 

 

TIPS:

·        Add cheese if you like

·        Garnish with sour cream, scallions, hot sauce or even salsa

 

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!