Video Recipe: Shrimp Alfredo
Shrimp Alfredo
1/4 cup heavy cream
Olive oil as needed
1 tsp crushed garlic
8 jumbo shrimp, peeled
1 tablespoon butter
2-3 tablespoons Parmesan cheese
Salt, pepper and basil to taste
8 ounces cooked fettuccine
Heat two skillets to medium high heat. Add cream to one and a little oil to the other. In the skillet with the oil add the garlic and cook for roughly 1 minute then add the shrimp; season to taste with salt, pepper and basil. When the cream in the other pan starts to simmer add the butter and cheese, stirring to incorporate. Season the sauce with salt & pepper to taste. As the sauce thickens prepare a plate with cooked fettucini. When the shrimp is done add it to the Alfredo sauce and cook until sauce is the desired thickness. Pour over the pasta and enjoy.
Kitchen Tip: Easy Melted Butter
If you are like me you like butter slathered on your toast in the morning. Sometimes during the rigmarole of getting ready for work you don’t always have the timing down to hit that piping hot biscuit with a pad of butter in time for it to properly melt. Well, I have a simple cure for always having perfectly melted butter at the ready.
I purchased a small (roughly 2 oz.) resealable, heavy-duty plastic container. I keep about three tablespoons of butter in it at all times. When I need melted butter I simply remove the lid and pop it in the microwave for up to 30 seconds. I then paint the melted butter onto my waffle or scone or what have you with a silicon basting brush.
The silicon brush cleans up easily with hot water and soap. The remaining butter goes back into the frig until I need it again. If I’m getting low on butter I just lop off another knob and at it on top of the remaining butter.
Interesting food fact – if melted gently butter can me re-melted and then re-refrigerated again several times. This method should also work with margarine but most of that junk is far worse for you than butter (see hydrogenated oil) and it never tastes as good. Never. Now for some pictures:
Blueberry Breakfast Parfaits
| Blueberry Breakfast Parfaits |
- 2 dry pints Driscoll’s Blueberries, rinsed
- 3 tablespoons sugar
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 4 (1/2-ounce) slices angel food cake, toasted
- 3 tablespoons blueberry preserves
- 1 1/2 cups fat free Greek-style yogurt
- 3 tablespoons honey
- 1/4 cup sliced almonds, toasted
- Set aside 1/3 cup blueberries for garnish. Combine the remaining blueberries, sugar, zest, and vanilla extract in a zip-top plastic bag. Press out air before sealing then press with hands to crush.
- Spread 1 side of each slice angel food cake with preserves. Cut into cubes and place in the bottom of 4 parfait or other tall glasses.
- Whisk together the yogurt and honey in a medium bowl. Spoon 2 tablespoons of the mixture over the cake cubes. Top each with 2 heaping tablespoons of the blueberry mixture. Spoon in the remaining yogurt mixture then top with remaining blueberry mixture. Sprinkle each with 1 tablespoon sliced almonds and the reserved whole blueberries. Serve immediately.
TIP: These can be made ahead. Just cover with plastic wrap and refrigerate up to 4 hours. For best results, sprinkle with almond slices just before serving.
Mixed Berry Smoothie
| Mixed Berry Smoothie |
- 1 cup Driscoll’s Blueberries
- 1 cup Driscoll’s Raspberries or Blackberries
- 1 cup Driscoll’s Strawberries, halved or quartered
- 1 cup vanilla yogurt
- cup orange juice
- 1 – 2 tablespoons honey, to taste
- 1 tablespoon finely chopped crystallized ginger
- Berries for garnish
- Blend all ingredients plus two ice cubes in a blender until smooth. Garnish with additional berries before serving.
