Tuesday, April 15, 2008

Shrimp Maureen




My sister, Maureen, first introduced me to this dish. I don't think she's the Maureen for whom the recipe is named, but I'm sure she doesn't mind that she made it famous.
Serve this if you're cooking for someone you'd like to impress. It's sophisticated and delicious and goes perfectly with candles, soft music and a glass of wine. Party of two? Right this way please...

Sauce:
2 packets Good Seasons Italian dressing mix
1 stick butter
1 tsp garlic, minced
1/2 tsp lemon juice
1/2 tsp soy sauce
3 tbs. onion, minced
3 tbs. olive oil
2 large pinches fresh rosemary
pinch black pepper
pinch cayenne pepper
1/4 cup chopped fresh parsley
1 cup chicken broth
1 cup white wine


1 lb. angel hair pasta
1 lb. uncooked shrimp, shelled and deveined
1 bunch broccoli florets

Bring a large pot of salted water to a rolling boil. Meanwhile, in a small pot, combine all sauce ingredients. Bring sauce to a slow boil. Use the boiling water to steam or boil the broccoli until just tender. Set aside. Add angel hair to the pot of water, and at the same time, add shrimp to the pot of sauce. It only takes two minutes for both the pasta and the shrimp to cook. Drain pasta and place in a large serving bowl. Add broccoli and shrimp sauce to pasta. Gently toss until everything is coated with sauce. Allow the sauce to soak into the pasta for a few minutes before serving.

Tip:
This sauce recipe has been doubled because I like more sauce with my pasta, especially since the pasta soaks up the sauce as it sits. Like I always say, more is more. If you prefer a little less sauce, then by all means cut the amounts of the sauce ingredients in half.
Be sure to always use a wine that you'd like to drink instead of using "cooking wine". You won't have to worry about whether or not your wine will go well with the dish if you include the same wine as an ingredient. It'll be perfect!

Oh, and one other thing...If you're not a seafood person, you can substitute chicken for the shrimp. Just cut boneless chicken into small pieces. (I would dredge them in flour that has been seasoned with salt and pepper, but that's completely optional.) Then saute the chicken in a skillet until almost cooked through. Finish the cooking in the sauce, just as you would've done with the shrimp. Simple!

3 comments:

Amber said...

Another fav...and an easy meal to fix if you are trying to impress a boy...it worked for me!

Jaclyn Kay said...

While I am now happily committed to my boyfriend, there was a time not so long ago where I needed to impress another suitor.
Joey may call this "Shrimp Maureen" but I call it, "Joey's Seal the Deal Spaghetti"...it is SO easy and SO delicious I'll never get over how I cooked something so good! And if you're lucky enough to have leftovers this taste sublime after a minute in the microwave while your watching The View! Thanks Scuddle!

Anonymous said...

OK- so I make this frequently..it's turned into one of my all time favorite comfort foods.

Last night I made a variation. I added a cup of heavy cream and an extra half a packet of good seasonings...along with 1/4 cup additonal chicken broth and some pepper...it was lacking depth which Joey shared my happen as the cream would dilute some of the taste. Once I had all of the flavors caught up...OH MY GOD! Literally the most delicious pasta I have ever had....and I MADE IT!

A few other things: I don't use Cayenne Pepper...dont like it, don't think I need it.
I used leeks instead of onions, I hate onions. Hate chopping, hate crying. Onions are the devil.

My favorite wine to drink and cook with and in particular to use for this recipe is VOGA pinot grigio...its so amazing.