Shrimp and Pasta

I was in a rush to get dinner ready last week so the kids can get in the bed that I forgot to take pics! SMH! So I took some some to work with me the next day for lunch and figured I'd take a mobile shot. The day after food on the go! LOL! I used Emeril's Shrimp and Pasta recipe on Food Network and switched up the pasta because I didn't have linguini on hand so I used fettuccine! Oh man...I'm starting to love pasta more and more. We also had toss salad and fried Tilapia with it. Plus I added a piece a fried chicken to my lunch tray that I made that morning for the girls lunch! LOL! Yes, call me greedy! ;)

Ingredients:
1 1/2 lb. jumbo shrimp
2 tsps Homemade Essence 
2 tsps unsalted butter, plus 2 more
1 Tbsp minced garlic
1/2 cup dry white wine
1/4 cup lemon juice
2 Tbsps chopped parsley (I didn't use. Didn't have any on hand.)
1 tsp lemon zest
1/2 tsp salt
1/8 tsp black pepper
1 lb. cooked linguini (I used fettuccine)
1 tsp crushed red pepper flakes
1/4 cup chopped green onions, chopped

Toss shrimps in a med. bowl with the Essence.

Place the olive oil and 2 Tbsps of butter in a large skillet over high heat. Add the shrimps to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn over. Add garlic to the pan and cook for 30 seconds. Add the wine, lemon zest and remaining 2 Tbsps of the butter and cook for 1 1/2 minutes. Season the shirmp with salt and pepper and add pasta, crushed red pepper flakes, and green onions, tossing to coat well. Remove the skillet from heat, add the parsley, and toss to combine. Serve hot.

Enjoy!



Jill's Comfort Zone

Roasted Butter & Chive Shrimps

I just love me some seafood!  There's nothing much too this recipe!  All you need is some butter, shrimps, garlic powder, red pepper flakes, salt & pepper to taste, and some fresh chives.  Clean shrimps, leave the shells on, season with ingredients listed above and marinade in the fridge for about 30 minutes.  Preheat oven 350 degrees.  In a glass baking dish, place stick of butter and place in the oven to melt.  Remove dish from the oven, place shrimps in dish, toss to coat with butter and roast in the oven until pink and cooked through. 

These were served with steamed broccoli, corn on the cob, and Thai Coconut Curry Shrimp over jasmine rice! Yummy!

Enjoy!

Jill's Comfort Zone

Smoked Sturgeon

Last Summer Kevin made room for an organic section in the store. He had brought some organic canned goods, cake mix, tuna and some other things from this sales guy who stopped by the store one day. Along with those items was some cans of Smoked Sturgeon. I've never heard of this type of fish before and knew that I was never going to try it because each can was almost $17.00!!! WHOA!!!! He also knew that these cans were never going to leave the shelves unless we ate them for FREE!!! CTFU! And that's just what we did with some pepper crackers I brought from Trader Joe's! They were truly delish. I just wish that it didn't cost so much because I would truly buy some!


Jill's Comfort Zone

Asparagus w. Truffle Oil Vinaigrette

I love asparagus and so do my kids! Grilled, sauteed, roasted or whatever....I can have them any way except raw!  They are so expensive these days so I don't buy them as much as I use to. It's been months now since I've had some and now I want some.  I served these with grilled steak and chick peas salad.  I used the truffle oil vinaigrette to toss my salad in as well!  Delish!

Ingredients:
2 lbs. asparagus stalked, washed and trimmed
2 Tbsps white truffle oil
1 1/2 Tbsps EVOO
1 Tbsp Balsamic Vinegar
1/4 tsp fresh lemon juice
1/2 tsp sea salt
Black pepper

In a small bowl, whisk together all ingredients and refrigerate until ready to use. Bring to room temperature before using. Put asparagus on a med. high preheated grill for about 3 to 5 minutes and remove. Toss asparagus with enough truffle vinaigrette mixture to lightly coat and serve!

Enjoy!

Jill's Comfort Zone

Sweet & Sour Wings

I had a wonderful Palm's Sunday! Me and the girls went to church with Ciara! I had to give thanks to the Lord for continuing to Bless me! I need to visit more...yes I am guilty!  I sealed the deal on our new place Saturday! Finally getting up outta here! I've been having a taste for some sweet and sour chicken for a few days now so I decided to make some yesterday after service. I also made some Crab Cakes per the girls request with some spinach, white rice and salad. Oh and can't forget some Homemade Tartar Sauce!

Ingredients:
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup sugar
1 Tbsp corn starch
2 Tbsps sesame oil
2 lbs or more wingettes
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp garlic powder
1/2 Tbsp onion powder


Season the wings with salt, pepper, garlic powder and onion powder. Line cookie sheet with foil, spray with olive oil cooking spray and line wings on top.


In a sauce pan, combine red wine vinegar, soy sauce, sugar, cornstarch, sesame oil and 1/4 cup water. Over med-high heat, heat until sauce boils and thickens; boil 1 minute or so. Remove saucepan from heat.

Set oven to 450 degrees; broil 25 to 30 minutes until wings are tender and golden, turning wings occasionally and brushing with sauce during the last 10 minutes of broiling.

Enjoy!


Jill's Comfort Zone

Homemade Tartar Sauce

Ingredients:

1 cup mayo
1 Tbsp sweet pickled relish
1 Tbsp minced onion
2 Tbsps lemon juice
Salt and pepper, to taste

In a small bowl, mix the 1st three ingredients together, stir in lemon juice and season with S&P.  Refrigerate for an hour before serving.

Enjoy!


Jill's Comfort Zone

Crab Cakes

I made these on Palms Sunday and they were delish! I used Zatarain's New Orleans style crab cake mix and just followed the instructions on the back of the box  I used canned crab meat that I brought from Trader Joe's!  Delish!

Ignore the egg but you do need it.  I just wanted to show you the Zatarain's crab cake mix and the cans of crab meat that I used! 

Enjoy!


Jill's Comfort Zone