Friday, May 30, 2008

Below are the recipies I made the other night. The first one is my own recipie the second came from an airing of Emeril Live on the Food Network.

Shrimp and Scallops with Creamy Sundried Tomato Sauce

1lb Large Shrimp, tails removed
.5lb Small Scallops
1 Package Sundried Tomatoes
1 Can Diced Tomatoes w/Green Chiles
2 Tbsp Butter
2 Cloves Garlic
1 Small Lime
1 Tsp Red Pepper Flakes
1 Tbsp Tequila
½ to ¾ Cups Whole Milk or Cream
Salt and Pepper

In large skillet melt 2 tbsp butter with 2 cloves minced garlic. Sauté until garlic becomes tender and butter covers pan. Add the shrimp and toss in pan to cover with butter and garlic, add salt and pepper. Reduce heat to medium and cook for about 1-2 minutes. Cut small lime in half and squeeze one half over shrimp in pan and toss to coat. Then add 1 Tbsp tequila toss to coat and simmer about 1 minute. Add Scallops, sundried tomatoes and 1 tsp Red Pepper Flakes and simmer for another 5-6 minutes occasionally stirring. Then add 1 can Diced Tomatoes w/Green Chiles and squeeze other half of lime in. Let simmer 1-2 minutes. Then stir in the 1/2 to ¾ cups whole Milk or Cream and let cook another 4-6 minutes stirring occasionally. Serve over your choice of pasta with grated parmesan.

I also like to add lemon pepper and Emeril’s Original Essence to this dish too. Play around with spices of your choice. You can also use regular diced tomatoes as opposed to the ones with green chilies if you don’t want as much heat.

Also with the sundried tomatoes the packaging tells you to pour 2 cups boiling water over them and let sit for 2 minutes for them to rehydrate. I personally prefer to leave them in the water for at least a good 10 minutes. Then they are very tender and much easier to work with and add more flavor to your sauces.

Peaches (or other stone fruit) with Amaretto Syrup

3 Ripe Peaches
1 Cup Brown Sugar
½ Cup White Cane Sugar
2 Vanilla Beans or 2 tsp Vanilla Extract
Amaretto Liqueur

Cut peaches in half and remove pits. If available place them cut side down on a grill for 30secs to 1minute. If you do not have a grill you can do the same thing with a pan. Or even skip the step completely. Place them in oven save dish cut side up.

In mixing bowl stir together brown sugar, white sugar and vanilla until combined. Add Amaretto Liqueur to make a thick syrup. Adjust amount to personal taste. Pour over peaches and bake them in a 325 Degree oven for 20-30mins or until tender.

Serve with whipped cream or Crème Fresh.

This is one variation of this dessert (got it from Emeril Live). There are many others. Some use different Liqueurs and ingredients. Another way to make it is leave out the sugar and mix together spiced rum and Amaretto with a bit of vanilla and bake. The peaches are the best if you are able to do the grill step it adds some really good flavor and also brings the natural sugars of the fruit out. But they still turn out good without it. They are also good served with ice cream or sliced almonds on top.


At 10:07 AM , Blogger Girl, Dislocated said...

Sounds soooo good! Thanks so much for posting the recipes!! :)

At 12:04 PM , Blogger SuvvyGirl said...

You are welcome. I hope you enjoy if you make it!! Thanks for popping in too!!!

At 10:26 PM , Anonymous Anonymous said...

I challenge you to a cook-off. Aprons at 10 paces :P

At 1:09 PM , Anonymous Anonymous said...

I need to go home and make the shrimp and scallops. That sounds lovely.


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