Tuesday, March 27, 2007

Recipe Tuesday: Monterey Shrimp

Finally, a recipe I can actually sample myself:

1 avocado (rinsed)
2 tablespoons flour
1 teaspoon seasoned salt
large zip-top bag
1 pound peeled/deveined shrimp (thawed, if needed)
2 tablespoons garlic butter
3-4 fresh garlic cloves
1/4 cup white wine
1/4 cup sour cream
1 tablespoon crumbled blue cheese
1 tablespoon basil pesto
1 (9-ounce) package refrigerated linguine

1. Cut avocado in half lengthwise; twist one half away from seed and reserve for garnish. Cut remaining half into strips and then cut into bite-size pieces (discarding skin); set aside.
2. Fill large saucepan half full of water. Cover and bring to boil on high for pasta.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in zip-top bag; shake to mix. Add shrimp (wash hands); seal tightly and shake to coat.
4. Place butter in pan; swirl to coat. Crush garlic cloves, using garlic press, into sauté pan. Use knife to scrape garlic from bottom of garlic press. Add shrimp (wash hands); cook 2 minutes, stirring occasionally, or until shrimp just begin to turn pink.
5. Reduce heat on shrimp to low. Stir in avocado and remaining ingredients (except pasta). Simmer 5–7 minutes, stirring occasionally, or until sauce thickens.
6. Stir pasta into boiling water. Boil 2–3 minutes, stirring often, or until desired tenderness.
7. Drain pasta and stir into shrimp until blended. Serve.

I cannot stress enough how delicious this is. And it's easy, too.

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