Tuesday, November 10, 2015

Jumbo Shrimp Buzara Style BUZARA DI SCAMPI and Slow Cooker Sweet Potato and Cauliflower Soup

Hello, I made two dishes today, one I have made many times, but also made a new one and I really like it.

Jumbo Shrimp Buzara Style BUZARA DI SCAMPI 
Slow Cooker Sweet Potato and Cauliflower Soup 

The soup is really good I add like they said Cheddar cheese , Bacon , and some spring onion greens to it before serving Yum.

Slow Cooker Sweet Potato and Cauliflower Soup 
This is a Vegetarian recipe

 Cook time 
5 hours 

 Serves: 4 quarts 

 2 lbs fresh cauliflower, roughly chopped
 2 lbs sweet potato, peeled and cubed
 1 quart vegetable broth
 1 large onion, diced
 5 cloves garlic, peeled
 4 stalks of green onion, chopped
 1 tsp dried thyme
 1 tsp paprika
 ½-1 tsp red pepper flakes
 ¼ tsp salt, or to taste
 2 cups milk
 2 oz cream cheese

 topping options:
 crumbled bacon
 chopped green onions
 freshly grated or shredded cheese
 homemade croutons or garlic bread
 red pepper flakes [for a kick!]
 hot sauce [for even more kick!]
 salt and pepper to taste

 Set your 5 or 6 quart slow cooker to high and add cauliflower, sweet potato, veggie broth, onion, garlic, green onion, thyme, paprika, red pepper flakes, and salt.
 NOTE: If the broth you're using is on the saltier side, feel free to skip the salt and simply add it in later, to taste. Same goes for the red pepper flakes - if you want a super mild soup you can always sneak some in later. I added a teaspoon of RPF to mine and it gave the soup a delightful little zing.
 Cover and cook for 4-5 hours on high.
 Once the veggies are fabulously tender, turn off the crock-pot and add your milk and cream cheese. Blend using an immersion blender [my favorite space-saving appliance ever!] and you're good to go!
 Ladle soup into bowls and enjoy right away with a mountain of your favorite toppings, then store the remaining soup in your fridge or freezer. As written, the recipe will yield around 4 quarts of soup which equates to 16 eight-ounce cups or 8 hearty bowls. It tastes great the first day and even better the next!
 This soup will keep for 4-5 days in the refrigerator and freeze marvelously for 2-3 months! Simply store the soup sans-toppings and add all your goodies upon reheating. Easy peasy!
I do not have an  immersion blender  so I used my regular blender in stages.
I love soup in fall and winter, their is just something with a pot of soup on the stove or the slow cooker.

My next recipe I love I have made this so many times, I save it and I have some for lunch.  I hope that you will try it and enjoy it also.

Jumbo Shrimp Buzara Style BUZARA DI SCAMPI 
by Lidia Bastianich

I have made this so many time I love it( but that is me)

Shrimp alla buzara is common all around the northern Adriatic coast. When I make this quick and delicious dish at our house, I give everyone an empty bowl for the shells. I bring the pan to the table; we roll up our sleeves and dig in, savoring the sweet meat, then sucking and licking every drop of sauce from the shells. All that’s needed is some grilled bread. If you wish, use smaller, inexpensive shrimp (shelled and cleaned) in the recipe to make a terrific dressing for spaghetti or linguine. And leftovers make a great risotto. 

24 large raw shrimp, 1 ounce apiece (U-16 size) 
8 tablespoons extra-virgin olive oil, or more to taste 
3 plump garlic cloves, finely chopped 
½ cup finely chopped shallots 
1 teaspoon coarse sea salt or kosher salt 
1 cup white wine 
1 tablespoon tomato paste 
1 cup of water 
Freshly ground black pepper to taste 
1 tablespoon bread crumbs, or more if needed 
2 tablespoons chopped fresh Italian parsley 

Recommended Equipment A heavy-bottomed sauté pan, 10-to-12-inch diameter, for the sauce A heavy-bottomed 13-to-14-inch skillet for searing the shrimp 

Serves 6 
Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shrimp: slice open the back with a sturdy sharp paring knife, cutting through the shell, and scrape out the vein. Rinse the shrimp and pat dry. 
Pour ¼ cup of the olive oil into the sauté pan, and set over medium-high heat. Scatter in the garlic, cook until sizzling, then stir in the shallots. When they’re sizzling, stir in ¼ teaspoon of the salt and ¼ cup of the wine. Cook, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Drop in the tomato paste and stir it around the pan for a minute, coating the shallots and caramelizing. Pour in the rest of the wine, bring to the boil quickly, then add the water and ¼ teaspoon salt, stirring. Bring to a boil, then reduce the heat and let the sauce bubble gently and reduce for about 5 minutes while you sear the shrimp. Pour 2 tablespoons olive oil into the wide skillet, and set over high heat until very hot. Scatter the shrimp in the pan, toss them in the oil, and season with the remaining ½ teaspoon salt. Cook for just a minute or slightly longer, until the shells are lightly colored and the flesh underneath is opaque, then turn off the heat. With the sauce still bubbling, slide in the seared shrimp and tumble to coat them all with sauce. Stir in the coarsely ground pepper, then the tablespoon of bread crumbs—use more crumbs if the sauce is thin. Cook for another 2 minutes, then turn off the heat. Drizzle over the remaining 2 tablespoons olive oil—or more to taste—and incorporate it well, tumbling the shrimp in the pan. Sprinkle the parsley on top, and serve immediately.

I hope that you will try these two recipes.