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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
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.
Add shrimp and corn(if using)sauté until shrimp is pink, 2 -3 minutes. Stir in the parsley lemon zest and lemon juice.
Add about 1/2 cup of reserved pasta water. Over medium heat add cooked pasta and breadcrumbs, stir to combine and serve.
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It’s January, that means I need to lose some pounds. Oatmeal’s a good way to start the day, when watching calories. We can thank Alton Brown for this technique.
Bring the water and a half cup of the milk and salt to a boil in a small pan.
Place a medium saucepan over medium heat. Add the butter and when it's melted add the oats. Stir for a few minutes or until the oats smell slightly toasty.
Add the boiling water/milk to the oats pot and reduce heat to maintain a simmer for 25 minutes, without stirring.
Add the remaining milk gently stir into the oatmeal and cook for an additional 10 minutes. Spoon into a serving bowl.
Mushroom and goat cheese galette
Great Day Tampa, galette video below.
Preheat the oven to 400F degrees.
Heat large skillet over high heat. Add butter, followed by mushrooms. Sauté–the mushrooms until they begin to release their moisture–keep cooking until most of the liquid has evaporated.
Add the sliced onion and garlic and continue to saute until the onions are translucent–and the mushrooms and onion begin to caramelize and the bottom of the pan.
Remove the pan from heat and deglaze with the brandy(liquid). Place back on the heat, add the rosemary, and continue to cook over medium high heat until all of the liquid has evaporated. Season with salt and pepper to taste.
Remove and spread out on a baking sheet or cutting board and allow to cool to room temperature.
Remove dough from the fridge. Place on parchment paper lined baking sheet.
Cut the goat cheese into cubes or slices add to bowl, with cooled mushroom mixture, and stir gently.
Spread the mixture into the center of the dough–leaving a 2-inch border on the sides. Fold and pleat the edges of the dough border over the mushrooms–leaving the center open.
Brush folder pleats with heavy cream or egg wash for a richer colored crush, totally optional.
Bake for 40-45 minutes, until holder brown. Remove from oven, allow to rest for 5 minutes on cooling rack. Transfer to serving plate. Serve hot, warm, or at room temperature.