paella

my parents spent two years in spain back in the early 80's. they always talk about those two years so fondly like it was the best time of their lives. their time there really reminds me of me and my husband's time we just spent in DC. i think spain means to them what DC means to us. because my parents' hearts are in spain, i feel very fondly towards the country as well. plus, i was conceived in spain. so, obviously it is a great country.


my parents are constantly trying to find great spanish paella dishes that are similar to what they ate in spain. and i've enjoyed joining in the hunt.

so far, my favorite restaurant paella is found at Cobalt in orange beach, alabama (http://www.cobaltrestaurant.net/). rich. moist. full of flavor and tastes like it has been slow cooking all day.

the other day, creativity came over me and i created my own paella recipe. it has been my favorite homemade paella recipe so far and it is really easy.



Andie's Paella

Ingredients
2 cups yellow rice
1 pound peeled and deveined shrimp
1/2 large onion chopped
3 cloves garlic chopped
1 red bell pepper chopped
2 cups chopped asparagus
1 T lemon juice
1/2 cup white wine
1tsp paprika
2tsp parsley
1/2 tsp oregano
1/4 cup chicken stock - might need a little more

Directions
cook the rice according to directions. meanwhile saute onions, bell pepper, asparagus and garlic in olive oil on low. the goal is not to get the vegetables to cook fast, but to simmer slow so the vegetables absorb all of the flavors of the garlic and herbs. sprinkle with lemon juice, paprika, parsley, oregeno and salt and pepper. when the vegetables are almost done, on a separate burner pour the 1/2 cup wine in a saute pan and let boil till it is reduced. sprinkle a little paprika and salt and pepper on the shrimp then cook them in the wine till pink about 3-5 minutes. be careful to not overcook or they will be rubbery. combine shrimp wine mixture with the vegetables and toss in the yellow rice. gently toss everything together and add 1/4 cup chicken stock as you toss. you can use more or less depending on how moist you want your paella to be.

serve in a big pasta bowl. it hits the soul man. it hits the soul.

Shrimp Scampi

I think shrimp scampi gets a bad rep. a lot of times i don't make it because i think it is full of calories and so bad for me. but, it's really not. what really makes shrimp scampi so bad for you is the butter. solution: don't use it. it is really simple as that. you replace the butter with lots of olive oil and lemon juice to give the sauce it's flavor. you can even use whole wheat pasta to amp up protein and fiber.

here are the ingredients for shrimp scampi:

1 pound linguini (go whole wheat for better health benefits)
1/4 onion minced - onions contain flavanoids, which help vitamin C function. It also helps with cardiovascular problems.
4 cloves garlic minced - garlic is high in manganese, vitamin c, and vitamin b6 - it also helps with cardiovascular issues.
3/4 to 1 pound shrimp - high in vitamin D, B12, and iron. 4 0z of shrimp provide over 20 grams of protein
1 cup white wine - its just good. and better than butter.
juice of 1 lemon - lemons contain high amounts of vitamin C
3 T of olive oil - good source of monounsaturated fats and vitamin E
1 cup peas - high in vitamin K, manganese, vitamin C, fiber, vitamin B1 and folate
reserve 1 cup pasta water
salt and pepper

1. Saute onions and garlic in olive oil till softened
2. Put in shrimp and saute till done about 5 or 6 min. take out the shrimp and cover to keep warm
3. add wine and lemon juice and olive oil- let boil and give it time to reduce- salt and pepper to taste
4. add cooked linguini and shrimp to sauce
5. toss with 1 cup reserved pasta water, frozen peas (they will cook from the heat of the sauce)fresh parsley and handful of parmesan if desired

see- shrimp scampi can be GOOD for you! shocking! this news will change your life!;)