A local country club has a salad on their menu that I have ordered more than anything else on their menu…it’s just so good! Mixed greens combine with crispy coconut shrimp, fresh strawberries & mandarin oranges along with heart-healthy walnuts and a raspberry vinaigrette drizzled on top makes every bite so delicious. We no longer belong to the club but I still make it at home – and it’s even better…Continue reading
I’ve been making these little gems for about a year now and we LOVE them!!! They are super easy to make and a punch of flavor… My Hubby calls them his new favorite dinner. He even asked for them for his birthday dinner!!! I wanted to have shrimp scampi but also had some wonton wrappers that I wanted to use and I’ve cheated using wonton wrappers for ravioli before…. so why not shrimp?!
Shrimp Ravioli & Garlic Lemon Butter
16 pieces raw shrimp pealed and deveined (I use the 26/30 per pound because I find them sweeter)
1 clove of garlic minced finely
1/2 cup Mascarpone cheese
20 to 24 small wonton wrappers
1 Tbsp Old Bay seasoning
1/3 cup whipped garlic infused butter (like Chef Shamy)
1/4 cup fresh squeezed lemon juice
1/4 cup pasta water
Heat a big pot of well salted water. Next place the shrimp, minced garlic, Mascarpone cheese and Old Bay in a food processor and pulse several times until it has the consistency of a sticky mousse. Lay out the wontons on a clean dry surface. Place about a tablespoon size of the shrimp mixture slightly off center in every wonton. Wet the edges of the wonton and crimp into a triangle (you can also use two wontons if you want more of a ravioli look, but you will also need twice the wontons). When the water begins to boil, place the wontons in the water a few at a time with a slotted spoon and cook for about 3 minutes. Remove with the spoon and place on a sheet pan until all the wrappers are cooked. Melt the butter, add the lemon juice and about 1/4 cup of the water you cooked the wontons in. Toss in the ‘Ravioli’ and eat! Delicious!
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Pad Thai is so good! It is a stir-fried rice noodle dish commonly served in Thailand as part of the country’s cuisine. It is typically made with rice noodles and veggies along with either chicken, beef or shrimp. I made today’s quick stir fry with shrimp in about 20 minutes – so it’s perfect for either a quick lunch or dinner…
Shrimp Pad Thai
extra virgin olive oil
1 lb peeled & deveined shrimp
salt & fresh ground pepper
1/2 cup each chopped red onion, green pepper, broccoli, yellow squash & asparagus
1/2 cup snow peas
1/2 cup chopped lettuce (any kind)
1 pkg KAME Stir-Fry Thai Rice Noodles
1 pkg Saffron Road Pad Thai Simmer Sauce
chopped peanuts (optional)
In a large skillet, heat a little extra virgin olive oil on medium-high heat. Add the chopped vegetables, snow peas and chopped lettuce to the skillet and sauté 8-10 minutes, seasoning with salt & fresh ground pepper. Meanwhile, in a second skillet, heat a little extra virgin olive oil on medium-high. Add the shrimp, seasoning with salt & fresh ground pepper. Sauté a few minutes until opaque then transfer to a bowl. Add the rice noodles to the shrimp liquid in the skillet and cook 2-4 minutes. Add the Pad Thai Simmer Sauce to the veggies and stir to combine. Add the rice noodles to the veggies and toss; remove from heat. Stir in the shrimp and serve with chopped peanuts on top. Delicious!
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I love a good chicken cutlet…these Italian Chicken Cutlets are a breeze to make…easy breezy! Baked in the oven until tender on the inside and crispy on the outside. Perfectly seasoned…and so flavorful!Continue reading
Out to dinner one night I had a yummy veggie gnocchi made with zucchini – it was really good – so of course I just had to make it at home for everyone else to enjoy…I added cauliflower & carrots to the mix for more flavor. Really, is there anything better than roasted carrots? Once the gnocchi is cooked, everything is combined in a lovely tomato-basil sauce…delicious!Continue reading
I saw this idea of cooking confit chicken wings on a tv show late one night. They did it overnight in the oven so I decided I could do the same thing overnight in my slow cooker. I did a different flavor to mine that took them over the top! Not to be eaten every day of course. My son loved them so much that he ate almost all of them, which is okay because my hips thanked me later! In any case these are also great to serve at parties…Continue reading
Lemon-Garlic Greek Potatoes are by far one of my favorite ways to serve potatoes. They’re luscious and delicious; tender and flavorful; buttery and of course lemony (is that even a word? Yes, actually!)…well, here’s my version!Continue reading
I believe asparagus taste best when roasted in the oven…today’s recipe roasts them in a cast iron skillet along with thin slices of shallots … a timeless recipe – perfect not only for weeknights but for special occasions as well. The thicker asparagus roast better than the skinny ones – keep that in mind when you’re at the market. Just a drizzle of extra virgin olive oil and a dash of salt and fresh ground pepper bring out all the flavor of Springtime Asparagus…Continue reading
Every time we go to an authentic Mexican restaurant I order Chorizo Street Tacos…the spicy heat of the meat with the tangy crispness of the raw red onions just blows me away. Usually they are served with a sprig of cilantro and a slice of lime…very simple…very flavorful. When I make them at home everyone loves to add additional toppings so I put the garnish out in little cups for everyone to add what they like…