Light Shrimp Scampi

I rarely order shrimp scampi at a restaurant because it never seems to taste just right.  Its not garlicky enough, or it is too garlicky; it's too salty; or too greasy.  Sometimes I want to order it as a lighter meal, but it ends up being so heavy because there is so much butter.

Shrimp scampi is actually pretty easy to make, so why not make it at home the way I like it, and in a way that is healthier for me.  I like to use a lot of lemon juice, more than most recipes call for.  You can use less if you prefer.  I use one sauce for the shrimp scampi, and for the green bean side dish. It makes things easier, but the lemony garlic wine sauce just tastes great with both green beans and shrimp.

If you do not like shrimp, you can always use chicken breast instead.  Make sure to cut the chicken into large bite-sized pieces. Then saute the same way as directed for the shrimp, except add on 4 more minutes.

Light Shrimp Scampi

Recipe makes 4 servings

What you need:
- 8oz dry spaghetti
- 3 tbsp olive oil, divided
- 3 tbsp minced garlic (preferably fresh)
- 3 shallots, finely chopped
- 1 1/4 cup white wine
- 1/3 cup lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
 - half of a 24oz bag of trimmed green beans
- 1/4 cup chopped fresh parsley
- 1/2 tbsp red pepper flakes
- 1 tbsp butter spread

What to do:
1.  Cook pasta according to package directions.  Reserve 1/4 cup cooking liquid before draining pasta.

2.  Heat 2 tbsp olive oil over medium heat in a large, sided saute pan.  When oil is hot, add shallots.  Cook 2 minutes.  Reduce heat to medium-low heat.  Add garlic.  Cook 8 minutes, stir occasionally.  Be careful not to burn the garlic.  Add wine and lemon juice, simmer 3 minutes.  Add salt and pepper.  Pour or use a ladle to remove all but 1/4 cup mixture.  Set aside the rest of the mixture.

3.  Heat the 1/4 cup liquid mixture remaining in the saute pan over medium-high heat.  Add green beans.  Cover and cook 3 minutes.  Move green beans to an oven-safe container.  Set oven to Broil, and cook beans for 3 more minutes.

4.  While the green beans are in the oven, heat the large saute pan over medium-high heat.  When hot, add shrimp.  Let cook 1 1/2 - 2 minutes each side, until lightly browned.  When shrimp are cooked, add remaining wine mixture, reserved pasta cooking liquid, parsley, red pepper flakes, and butter.  Stir to combine.  Cook 2 minutes.  Serve immediately.

Crab and Mushroom Pizza with Truffle Oil

To anything that has truffle oil as an ingredient, I say 'YUM!'  It has such an amazing fragrance and taste.  It is a strong taste, so you don't need to use much.  That's good, since its more expensive than other oils.  The combination of mushrooms, crab, pecorino cheese, and truffle oil is to die for.

This recipe is moderate on the healthy scale.  There isn't much cheese, but it does have some half and half.  It does contain some fiber from the mushrooms, onions, and arugula, and protein from the crab. So it is pretty filling, which helps to save some calories.

This recipe uses a dough recipe from The Italian Baker, which is a fabulous cookbook.    I made 1 1/2 times the recipe (written below) because I was making 3 medium pizzas.  For one large pizza or two small/medium, make half the recipe written below.  If you don't want to make dough, you can always buy store-made.

Crab Mushroom Mixture:
1/2 cup chopped baby Bella mushrooms
1/3 cup chopped Shitake mushrooms
1/4 cup finely diced yellow onion
1 cup shredded crab meat
1/4 tbsp butter
1/2 tbsp flour
1/4 cup half & half
1/2 tsp pepper
1/2 tsp salt
1/4 cup shredded Pecorino-Romano cheese
1 tsp truffle oil
1/2 cup chopped arugula

Dough:
5 2/3 cup
2 1/4 tsp salt
1 3/4 cup plus 2 tbsp warm water
2 tsp active dry yeast
pinch of sugar
1/4 cup plus 2 tbsp olive oil

Directions:
To make the dough using a mixer:
In a bowl, mix together the flour and salt.  In the mixer bowl, combine warm water, yeast, and sugar.  Stir, then let rest for 5 minutes.  Stir in oil using a paddle attachment.

Gradually add in flour (still using paddle attachment).  After adding most of the flour, switch attachment to the hook. Add the rest of the flour.  Continue to mix until all flour is incorporated, then mix another 3 minutes.  Finish kneading dough on lightly floured surface. Cover with plastic wrap in a bowl.  Let rise at room temp for 1 hour.

Cook mushrooms over medium high heat in a large pan. Cook 6 minutes.  Add onion and cook 3 minutes.  Add crab and butter, stir.  Add flour and stir 2 minutes until flour is cooked.  Add half and half, truffle oil, and 2 tbsp cheese,  and stir until mixture has thickened, about 1 - 2 minutes.  Turn off heat and set aside.

Roll out in a circle about 1/4 - 1/2 inch thick. Spread the crab mixture over the dough, leaving a half inch border.  Lightly coat the edge (crust) with olive oil.  Bake on parchment paper or on a cornmeal-covered surface.  Bake at 400* for about 12 minutes, until the edges turn golden brown.  Top with chopped arugula and remaining cheese.

Smoked Salmon and Brie Sandwich

I had this sandwich while in Seattle and fell in love.  Sure, the restaurant probably used a ton more cheese than I would, but I still love this home-made version.  The key is to start with good smoked salmon.  I got mine from Whole Foods.  You also want a good quality brie.  If there is a brand you know you like, definitely go with that.

Smoked Salmon and Brie Sandwich

What you'll need:
- 2 oz smoked salmon
- 2 oz brie
- 1 tsp dijon mustard
- 1 tsp mayo
- a few slices of red onion
- 2 small romaine leaves
- 1 roll or a 4" baguette

What to do:
Create sandwich and toast in oven or in panini maker