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Monday, May 11, 2015

St. Augustine Shrimp

St. Augustine Shrimp

So, as you may already know I take holidays and celebrations pretty seriously regarding food - I am not about deprivation particularly on special days!  So needless to say I indulged all weekend on delicious well deserved treats (if I say so myself!)   I somehow managed to eat pizza multiple times, in widely differing forms, and enjoy cake and ice cream in the midst of all that!   Here is a pic of my yummy Mother's Day pizza lunch, in downtown Philly - YUM!

Mediterranean Pizza Lunch in Philly!

So by last night, I was ready to create something that was low calorie and low carb, yet still a delicious Mother's Day worthy dinner (Hubbie had already made me my favorite breakfast that morning, his forte!)  My first thought, as it usually is for special  meals at home was: Shrimp!  Delicious, low cal, and easy to cook into any type of cuisine or dish.  I saw my leftover Artichokes in the fridge and the Tomatoes on the counter and remembered back to a yummy dish from a restaurant where I worked in high school:  Pasta St. Augustine.   Tons of Garlic, Olive Oil, Artichoke Hearts, and Tomatoes - all perfect to go with Shrimp!  So I got busy making my version of it - subbing in White Cannellini Beans and Zucchini for the Pasta, and serving it all over a bed of Arugula.  YUM!

Amy's Shrimp St. Augustine Recipe

1.  Cook the Augustine Sauce:  in Dutch Oven over medium to high heat, add: 1-2 Tbsp Olive Oil and 1 Sweet Onion, chopped.  Sautee for a few minutes then add:  2 large Zucchinis, chopped.  Once that all begins to brown add: 6 diced Roma Tomatoes and 6 large cloves of Garlic, chopped.  Add Salt to taste.  When you can smell the Garlic cooking up, add: 1 cup White Cannellini Beans  and 1.5 cups chopped Artichoke Hearts (canned, rinsed, drained).  Cover and turn off heat.

2.  Cook Shrimp:  Clean Shrimp if necessary, rinse and then pat dry on a kitchen towel.   Season with Salt, Garlic Powder and Turmeric.  Turn another pan on medium high, when it is hot add 1 Tbsp Olive Oil and start gently placing the Shrimp into the oil; you should hear the sizzle as you put them in.  Be careful not to crowd the Shrimp - you want them to cook up fast and almost crispy on the outside.   Turn after a couple minutes and finish on the other side.

3.  Serve it up and EAT!   I started with a handful of Arugula on my plate, then topped with the Augustine Veggies and placed the Shrimp up on top.   Also, I added a touch of water to the Shrimp cooking pan to make a little sauce which I drizzled on top of the whole plate.  DELICOUS!

Happy Mother's Day to me!  And the hubbie loved it too!

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