Shrimp scampi

Shrimp scampi

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Shrimp scampi
Shrimp sauteed in a lemon garlic butter and white wine sauce finished with linguine. Add fresh corn when in season, for a nice twist. Shrimp scampi on Happensatthebean.com #happensatthebean
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. In a skillet large enough to hold pasta, melt butter with olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add wine/broth , salt, red pepper flakes and ground pepper and bring to a simmer. Let wine reduce by half, a minute or two minutes.
  2. Add shrimp and corn(if using)sauté until shrimp is pink, 2 -3 minutes. Stir in the parsley lemon zest and lemon juice.
  3. Add about 1/2 cup of reserved pasta water. Over medium heat add cooked pasta and breadcrumbs, stir to combine and serve.

Sautéed Beet Greens

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Sautéed Beet Greens
For years I have made beets but threw the beet greens away. I always suspected I could sautéed them in a little oil with some garlic or ginger. It not only worked, it worked really well.
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Prep Time 5-10 Minutes
Cook Time 5-10 Minutes
Servings
People
Ingredients
Instructions
  1. Wash beet greens well, stack 4-5 sheets and roll up into long “cigars.” Slice the “cigars” into 2-3 inch rings.
  2. Heat oil over medium heat in a large skillet. Add the garlic and hot red pepper flakes cook, stirring, until the garlic is fragrant about 60 seconds. Stir in the greens. Stir for a couple of minutes, add raisins(if using)until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, add a squeeze of lemon and serve.

Grilled Tuna Dirty

 

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Grilled Tuna Dirty
Bold and flavorful tuna is a summer stable in our house. After a quick marinate and a few minutes on the grill, dinner is served.
Prep Time 5 Minutes
Cook Time 10-11 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 10-11 Minutes
Servings
People
Ingredients
Instructions
  1. In a large resealable plastic bag, combine the teriyaki sauce, lemon juice, oil, garlic, ginger and pepper. Place the tuna in the bag. Seal the bag with as little air in it as possible. Give the bag a good shake. Marinate for 30 minutes in the refrigerator.
  2. Light hardwood charcoal using a chimney. Once charcoal is screaming hot, dump on one side of grill. Can also be done on a gas grill. Preheat over high heat, and lightly oil grate the well cleaned grate.
  3. Remove tuna from marinade, and place directly on hardwood charcoal. Using tongs rotate tuna steak after 2 minutes on each side for rare. If using gas grill, follow the same timeline.
  4. Remove from grill, make certain all embers are removed. Let tuna rest 2-3 minutes and slice across the grain and serve.
Recipe Notes

Can serve with sesame seeds and wasabi. 

Hanger Steak

Always cut hanger, flank, skirt and others steaks across the grain.

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Hanger Steak
Hanger steak is one of those cuts of beef people don’t really know about or overlook. Originally called a butchers steak, many restaurants served this cut for staff meals. This robust steak is one of the most underrated cuts of beef with a gentle price tag to boot.
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 4-24 Hours
Servings
People
Ingredients
Instructions
  1. Mix mustard, garlic, herbs, lemon juice/zest, and olive oil in a small bowl.
  2. Spread mustard mixture over steaks and marinate 4 hours or overnight in the fridge.
  3. Light charcoal grill, using hardwood charcoal. Once charcoal grill is hot, add kosher salt & pepper. Cook steaks 4 minutes about per side, for medium-rare(125F).
  4. Let steaks rest 5 minutes prior to slicing. Slice steaks across the grain and serve.