11/12/2016
Here are the recipes from today's cooking demo along with some pictures!
Shrimp Pasta:
1. Boil a pot of water adding salt and olive oil if desired. Once the water is boiling, add the pasta of your choice.
2. Devein and thaw shrimp.
3. On a medium to high heat pan, add the shrimp and season with salt, pepper, and any additional seasonings of your choice.
4. Remove the pan from the heat when the shrimp is ¾ cooked (the tail of the shrimp will turn red when the shrimp is ¾ cooked).
5. Mince garlic and a shallot and add those to a pan on high heat with a little bit of olive oil.
6. One the garlic and shallot are golden brown, add the shrimp to the pan to finish cooking.
7. Add tomatoes and spinach to the pan (or any vegetables that you would like) and season with salt and pepper.
8. Add the cooked pasta to the pan and mix all together!
Sauté Chicken with Cream Sauce:
1. Preheat oven to 375 degrees.
2. Generously season chicken breasts with salt and pepper on both sides.
3. Put chicken into a medium to high heat pan with a little olive oil or butter.
4. Cook the chicken breasts only until golden brown on both sides.
5. Put the chicken on a baking sheet and bake in the oven for about 8-12 minutes depending on the thickness of the chicken.
6. In the same sauté pan, add bacon, minced shallots, onions, and garlic.
7. Add 2-3 oz. of white wine and reduce until there is a hardly any liquid left in the pan.
8. Add 1 cup of chicken stock and reduce.
9. Season with salt and pepper and add a little bit of butter.
10. Once the butter has melted, add about 2 oz. of heavy cream until the sauce thickens.
11. Remove chicken from the oven and let it sit for 2-3 minutes.
12. Slice the chicken and plate with cream sauce.