Shrimp Romesco

We eat a lot of seafood at our house.  A lot of shrimp in particular.  This is a very flavorful dish.  Great served over grits or with a loaf of crusty bread that you can dip in the sauce.  To make this dish you will need:
2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper
1 pound shrimp, peeled, deveined
1 tablespoon butter
1 tablespoon oil
1.)  Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor.
2.)  Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor.
3.)  With the processor running, drop garlic through the feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is the consistency of mayonnaise, scraping down sides of bowl occasionally.
4.)  In the meantime, sauté the shrimp in the butter & oil.  Add the Romesco sauce and heat through.

Pistachio Cake

This cake is moist and flavorful.  I made two of these last weekend.  My husband I both each brought one to work, and  both offices were filled with happy campers!  
To make this cake you will need:
1 (18.25 ounce) package yellow cake mix
1 package of instant pistachio pudding mix
4 eggs
1 1/2 cups of water
1/4 cup of vegetable oil
1/2 teaspoon almond extract
7 drops of green food coloring

1.)  Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2.)  In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3.)  Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

You can either sprinkle it with confectionery sugar, or make a glaze with confectionery sugar, milk and a little almond extract.

Major hint.  If you are using a cake mix that states there is pudding in the mix, only use 1 cup of water.

                                                                 

Curried Coconut Chicken

A little bit of spice, a lot of excellent!  We love Thai food and if you don't have a good Thai restaurant nearby, this is an easy and excellent substitute!  I served it over basmati rice with a side of Sugar Snaps Peas that I cooked in the microwave and then tossed with a little soy sauce and garlic.  
To make this dish you will need:
pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt
1 teaspoon pepper
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1 bunch of scallions, chopped in 1 inch chunks
2 cloves garlic, crushed
1 (14 ounce) can of coconut milk 
1 (14.5 ounce) can of diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons sugar
Chopped cilantro                                                        
1.)  Season chicken pieces with salt and pepper.
2.)  Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.)  Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.