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After making the Cook's Illustrated Chicken last night...i decided to find another recipe from that site to make for tonight!...We decided on Garlicky Shrimp Pasta...sounded really tasty!!!...tasted really tasty!!! :) For our veggies...we went the salad route and steven wanted a japanese-style creamy dressing...so I created one!!
Garlicky Shrimp Pasta
Ingredients
1 Bulb of Garlic, mince 1/2 of the cloves, and smash 1/2 of the cloves
1 Pound shrimp, peeled, deveined, each shrimp cut into 3 pieces
3 Tbsp Garlic Flavored Olive Oil
1 tsp Salt
1 Pound Penne
1/4 tsp Red Pepper Flakes
2 tsps All-Purpose Flour
1/2 cup Dry Sherry
3/4 cup Chicken Broth
1 Tbsp Dried Parsley Flakes
3 1/2 Tbsps Unsalted Butter
2 tsp Lemon Juice
1 tsp Black Pepper
Instructions
1. Toss 1/2 of the minced garlic, shrimp, 1 tablespoon oil, and 1/4 teaspoon salt in medium bowl. Let shrimp marinate at room temperature 20 minutes.
2. Heat the smashed garlic cloves and remaining 2 tablespoons oil in a dutch oven over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove from heat and use slotted spoon to remove garlic from dutch oven; discard garlic.
3. Bring 4 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and pasta. Cook until just al dente, then drain pasta, reserving 1/4 cup cooking water.
4. While pasta cooks, return dutch oven with oil to medium heat; add shrimp with marinade to dutch oven in single layer. Cook shrimp, undisturbed, until oil starts to bubble gently, 1 to 2 minutes. Stir shrimp and continue to cook until almost cooked through, about 1 minute longer. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 3 teaspoons minced garlic and pepper flakes to skillet and cook until fragrant, about 1 minute. Add flour and cook, stirring constantly, for 1 minute; stir in sherry and cook for 1 minute. Add chicken broth and parsley; cook until mixture starts to thicken, 1 to 2 minutes. Off heat, whisk in butter and lemon juice. Add shrimp and pasta to sauce and combine, adding reserved cooking water if sauce is too thick. Season with salt and black pepper.
Semi-Homemade Creamy Sesame Dressing
Ingredients
2 Tbsp Canola Mayonnaise
2 Tbsp Japanese Sesame Dressing
1 Tbsp Sugar
Instructions
1. Mix well!
Steven's mommy defrosted some chicken thighs yesterday but didn't cook it so I cooked with it tonight!
I searched for easy recipes to use the chicken thighs with and I came across Cook's Illustrated's Stovetop Roast Chicken with Lemon-Herb Sauce. We used the chicken thighs in place of the "chicken parts." And we didn't have shallots, so I had to alter the sauce a bit.
Stovetop Roast Chicken with Lemon-Garlic-Herb Sauce
1 Tbsp Vegetable Oil
11 Skin-on, Bone-in Chicken Thighs
2 tsp Salt
1 tsp Black Pepper
1 14 oz can Low-Sodium Chicken Broth
1 tsp Vegetable Oil
3 Tbsp Chopped Garlic
1 tsp All-Purpose Flour
2 tsp Dried Parsley Flakes
2 tsp Dried Chives
1 Tbsp Lemon Juice
1 Tbsp Cold Butter
1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook without moving until golden brown, 5 to 8 minutes.
2. Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 1 cup broth to skillet, cover, and cook until instant-read thermometer inserted into thickest part of chicken registers 155 degrees for breasts and 170 degrees for legs and thighs, 10 to 16 minutes (smaller pieces may cook faster than larger pieces). Transfer chicken to plate, skin-side up.
3. Pour off liquid from skillet into 2-cup measuring cup and reserve. Using tongs, wipe skillet with paper towels. Add remaining teaspoon oil to skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp and it reaches 160 degrees for breasts and 175 degrees for legs and thighs, 4 to 7 minutes. Transfer to serving platter and tent loosely with foil. Using spoon, skim fat from reserved cooking liquid and add rest of the broth.
4. FOR THE SAUCE: Heat oil in now-empty skillet over low heat. Add garlic and cook, stirring frequently, until softened, about 1 minute. Add flour and cook, stirring constantly, 30 seconds. Add parsley flakes and chives, mix well. Increase heat to medium-high, add reserved cooking liquid, and bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes. Stir in any accumulated juices from resting chicken; return to simmer and cook 30 seconds. Off heat, whisk in lemon juice and butter; season with salt and pepper. Pour sauce around chicken and serve immediately.
Pepper Garlic Broccoli
1 Tbsp Vegetable Oil
1 Tbsp Chopped Garlic
1 14 oz can Low-Sodium Chicken Broth
4 Crowns Broccoli
2 tsp Salt
1 tsp Black Pepper
Sprinkle of Red Pepper Flakes
1 tsp All-Purpose Flour
1 Tbsp Butter
1. In a 12-inch skillet, heat vegetable oil to a simmer on medium-high heat. Add chopped garlic and heat for 1 minute.
2. Add chicken broth and heat until simmering.
3. Add brocolli, salt, black pepper, and red pepper flakes.
4. Cover and cook for 8 minutes, stirring occasionally.
5. Transfer broccoli to a plate with a slotted spoon, leaving the liquid in the skillet.
6. In a small bowl, mix flour with a little water. Add flour mixture to broth in skillet, stirring quickly.
7. Turn off heat when broth reaches the desired thickness. Add butter and stir until melted.
8. Pour sauce on the broccoli and serve hot.
