Fresh Shrimp Scampi

Recipes from "Grill for the Fun of it" by Chris Killenberg & Albert Lees.

Ingredients:
• 1 lb. shrimp, peeled, deveined, and rinsed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, minced
• 1 tablespoon lemon juice
• salt
• cayenne pepper
• crusty bread

Directions:
• Combine oil and garlic in a skillet and cook over low heat, stirring occasionally, until garlic is golden, about 10 minutes. Increase heat to medium and add shrimp.

• Cook until pink, about 7 minutes. Remove from heat.

• Stir in lemon juice and parsley. Add salt and cayenne to taste

Pasta with Garden Veggies

Click here for some great summer salad recipes...

Ingredients:
• 3 tablespoons olive oil
• 2-3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 summer squash, cut into ½ inch dice
• 1 medium zucchini, cut into ½ inch dice
• 1 red bell pepper cut into julienne strips
• 1 jar marinated artichoke hearts, drained and halved lengthwise
• salt and freshly ground black pepper to taste
• 8 oz. Pasta such as gemelli or fusilli
• 1 cup calamata or similar brine or oil cured olives, pitted & chopped
• 4 ripe tomatoes, peeled and diced
• 2 pepperoncini, finely chopped
• 1/3 cup minced fresh parsley
• 1/3 cup chopped fresh basil
• ½ cup freshly grated parmesan cheese
• ¼ lb. Mozzarella, cut into ½ inch dice

Directions:
• Heat olive oil in a large skillet. Add zucchini and summer squash; cook over moderately high heat until lightly browned. Add garlic, red pepper, salt and pepper and cook for another minute or so. Remove the veggies to a large bowl and toss with the artichoke hearts.

• Cook the pasta according to directions. Drain immediately. Run under cold water and drain again. Mix with the veggies.

• Add the olives, tomatoes, parmesan, the pepperoncini, parsley, basil and more pepper to the pasta and mix well. Sprinkle with some additional olive oil and some balsamic vinegar. Add the diced mozzarella and toss again.

Roasted Sun-Dried Tomato Chicken

Click here for some great recipes from DeLoach Vineyards with Susan Hayes

Ingredients:

• Four whole chicken legs
• 8 oz. Sun Dried Tomatoes
• 1 medium onion, finely chopped
• 1 cup vinegar
• Olive Oil
• Dried Basil
• Salt and Pepper

Method of Preparation:

• Puree Sun Dried Tomatoes in blender while slowly adding olive oil. Continue to puree until mixture becomes spreadable. Set aside.

• Add two tablespoons olive oil to skillet over medium heat.

• Add onions and one teaspoon salt and cook for 5 minutes or until translucent.

• Add vinegar and increase heat to high.

• Reduce vinegar to one half and lower heat.

• Add Sun Dried Tomato pesto and mix well. Add basil, salt and pepper to taste.

Cooking Instructions for Chicken:

• Preheat oven to 350 degrees.

• Rinse chicken and remove excess fat. Place in oven safe dish and pour Sun

• Dried Tomato mixture over chicken.

• Cover with tin foil and cook in oven for one hour.

• Remove tin after one hour and cook for extra 1/2 hour, or until chicken browns slightly.
Enjoy!

Lobster Ravioli with Scallops in Saffron Broth

Benziger Wine Night Recipes

Ingredients:
• lobster ravioli (allow 4 per person as an appetizer)
• sea scallops (allow 4 medium size per person)
• saffron broth
• 1 quart water
• shrimp shells (substitute lobster shells clam broth or fish stock)
• large pinch of saffron threads
• bay leaf
• 1/2 cup dry vermouth
• 1 teaspoon turmeric
• few peppercorns
• celery and onion trimmings
• 1/2 lemon
• 1 tablespoon sea salt (shrimp shells only).

Directions:
• Simmer ingredients for 20 minutes strain & reserve.

• Cook ravioli according to directions & reserve.

• Pan sear scallops in a med hot saute pan so they are brown on both sides.

• Add 1 Tablespoon olive oil and saute lightly.

• Deglaze with 1/4 cup dry vermouth. Do not over cook.

• Place 4 raviolis in a shallow dish, place 4 scallops over the raviolis and ladle enough hot broth to cover the bottom of the plate.

• Finish with 1 teaspoon of pecorino romano cheese. Serve with good bread.

Elaine's Stuffed Scallops

The following recipe is from our Westport Cooks Archives and a previous class (Scallops at the Table) with Karin & Elaine Tammi. You can use this recipe and add your own style as you make your own Stuffed Scallops.

Ingredients:
• 1 stick margarine or butter
• 1 small onion, diced
• 1/3 cup white wine
• 1/2 teaspoon Worcestershire sauce
• 2/3 – 1 cup breadcrumbs
• 1 lb. bay scallops, diced and cleaned
• 18-20 cleaned scallop shells (2”-3”)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro

Directions:
• Melt the margarine or butter in a large frying pan over medium heat, add diced onion and sauté until transparent.

• Add the wine and Worcestershire sauce and mix well. Stir in bread crumbs and brown the mixture, adding more wine if necessary to get a stuffing like consistency.

• Combine the scallops with the stuffing. Fill the scallop shells with the mixture, and top with chopped parsley and cilantro.

• After the scallop shells are stuffed, place in 375°F oven for about 8-10 minutes, or on a preheated grill to heat until bubbly.
Serves 4-6.

Recipe Variation: Mushroom caps may be substituted for the scallop shells. In this case, remove the stems from the mushroom caps and stuff the caps with the scallop stuffing. Top the mushrooms with the herbs. Cook in frying pan with butter over medium heat, for about 10 minutes.