Let's go ahead and get this out of the way. It ain't Isola, but Tuscany does have its charm. In his online gathering of information and trivial fact, Mr. Wikipedia tells us the region of central Italy, is known for scenic landscapes, rich history, artistic legacy, and its influence on high culture. Oh, and just like my granny's kitchen, it is known for excellent cuisine.
You could always count on my grandmother to put good eats on the table when we were there for Sunday dinner, or Saturday lunch. Actually, whenever she had company, she did her very best to put tasty vittles representing the regional cuisine of the Mississippi Delta out for her guests to enjoy. You probably already know this means she served fried chicken, pork chops, dove, rabbit, or squirrel. Her fancy offerings might include stewed meat dishes, chicken and dumplings, chicken dressing, and biscuits. She was a gardener who owned a huge chest freezer, so there were always selections of vegetables to accompany the meal.
As you already know, Tuscan food is as different from Delta cooking as it is from most other regional cooking. I fell in love with Tuscan cuisine years back and see it is as respectable as Cajun, French, Mexican, Tide Water, New England, Soul, German, Chinese, or Southern, along with your favorite way of preparing your favorite dish.
Here is a nice way to prepare shrimp. I bet your family will enjoy it, and you will too.
Tuscan Shrimp in Cream Sauce
This serves 2.
Ingredients:
2 tablespoons olive
oil
2 tablespoons butter
1/2 pound shrimp,
deveined, and tails removed
salt (to
taste)
black
pepper (to taste)
2
pinches crushed red pepper
4 cloves garlic (minced)
1/3 cup sundried
tomatoes
1/2
teaspoon smoked paprika
2 cups baby
spinach
1/4 cup dry white wine
3/4 cup heavy
cream
1/4 cup freshly
grated Parmesan
2 Tablespoons basil
Directions:
Prep the vegetables.
Heat oil and butter in a large skillet over medium-high heat.
Once the oil
is hot and the butter has melted, add the shrimp and a generous
sprinkle of salt and black pepper, sauté for 1
minute (until pink) and add the crushed red pepper.
Remove shrimp from pan and set aside then add the garlic, tomatoes, and spinach to the same pan. Sauté for 1 minute or until the spinach begins to wilt, the tomatoes begin to soften, and the garlic is fragrant.
Stir in the heavy cream.
Add cooked pasta. You can use a little more than I did if you want. Pasta is cheap and adds so much to the dish. If you do, add a little more heavy cream and wine to give more sauce for the extra pasta.
I don't know if lots of photos adds much to the post, but I have them and it seems a shame not to use them.
6 comments:
I must try this!
Greatly appreciate the recipes.
beautiful picture. Great job.
The more butter and heavy cream the better, but there are many of us who read these mouth watering recipes with the knowledge that our medical conditions preclude us from enjoying them. Would appreciate rotating recipes between these you publish and diabetes-friendly and low fat delicacies. There’s no doubt you’re talented enough to do that.
Looks fabulous. For guests, I will do exactly what you suggest. Your recipes are fantastic. Keep it up!
If I want to reduce the load for a family dinner, I will use fat free half and half and gluten free or high protein pasta.
Oh, my - finally got around to making this and it is FIRE. I followed the recipe but used fat free half and half and stirred a tbl of flour in to thicken it since it wasn't cream. I cooked some pasta and drained it then added to sauce with shrimp. It was FABULOUS! You could tweak it a lot of ways but it will still be delicious. Thanks for another regular recipe in our house!
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