shrimp in garlic white wine sauce
We had the last of our five big holiday meals tonight. There are a mountain of dishes calling to me. It was worth it to see the boys dancing to Donkey singing La Vida Loca. On the menu with our friends, a lively family of five:
Bacon-wrapped scallops – cook some bacon until slimy. Wrap around scallops, secure with a toothpick and barbecue until the bacon is cooked, about 10 minutes. Yes, I made my husband go out on the deck to barbecue in -28 degree weather. What a sight!
Shrimp in garlic white wine sauce, served with a loaf of crusty French bread (see below).
Roast chicken from Nigella. I have to say that my hunt for free-range chicken really paid off. The chicken was firm, yet moist and flavourful – a big difference from the watery tasteless Lilydale chickens. Thank you, farmer from Ponoka.
Roasted potato and sweet potato fries. These are going to be the death of me. First they were burning, then they were soggy. I give up on the homemade baked fries. Any and all kind suggestions for improvement is appreciated.
Mashed baby potatoes from the Little Potato Company – with butter, cream and Parmesan. (This was a salvage potato job because I could tell my roasted fries were going south).
Roasted red and yellow peppers with feta. These weren’t seasonal, but I made them anyhow.
Maple carrots. (Again). These are really tasty. I don’t even like cooked carrots, but I will eat these. The key is to cook them al dente.
Bailey’s cheesecake– generously supplied by our guests. Andy is one of those guys who makes up recipes and is successful at it. He tells me the key to a moist cheesecake is sour cream. And I should always cook it in a water bath in the oven. AND cut around the springform pan with a knife when cooling. Ah cheesecake. You are a fickle beast.
Shrimp in Garlic White Wine Sauce
40 or so uncooked large shrimp, tails on
8 Tablespoons olive oil
8 Tablespoons butter
1/2 medium red onion, chopped
10 large garlic cloves, peeled, sliced and squashed with a knife
2 Tablespoons paprika
1 teaspoon dried red chili flakes
1/3 cup of white wine
salt and pepper to taste
handful of chopped cilantro
Heat olive oil and butter until butter is melted in a heavy pan. Add garlic and simmer for five minutes. Add chopped onion and cook for 3 minutes. Add paprika and red chili flakes. Add shrimp and cook until barely done (about 4 minutes), stirring constantly. Add white wine and cover the pot to let steam for five minutes. Season with salt and pepper to taste and garnish with cilantro.
Serve in cooking vessel with slices of french bread to mop up the sauce. It is very messy, but buono!