Saturday, February 5, 2011


The mortgage broker we used when we bought our house (Kevin Horrocks, Olympus Funding) occasionally sends us postcards with recipes.  Here are two we recently tried:

Shrimp Paella

Prep Time:  10 minutes
Cook Time:  30 minutes
Serves:  10

  • 4 tablespoons olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 14-ounce diced tomatoes
  • 1 8-ounce bottle clam juice
  • 3 cups chicken stock
  • 1/2 teaspoon black pepper
  • 2 teaspoon paprika
  • 1 12-ounce bag arborio rice
  • 1 teaspoon dried oregano
  • 24 large pre-cooked shrimp
  • 2 scallions, diced

Heat 3 tablespoons of the oil in a large skillet.  Saute the onions, garlic, and thyme for 5 minutes.  Add the tomatoes, clam juice, stock, pepper, and paprika.  Stir in the rice and bring to a boil.  Reduce heat to medium low and cook uncovered for 20 minutes or until the rice is tender.

Saute the shrimp in the remaining tablespoon of oil and the oregano for 3 minutes.  Place the shrimp and scallions over the rice and serve with salt and pepper.

Lemon Basil Chicken

Prep Time: 15 minutes
Cook Time:  20 minutes
Serves:  6

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 8 ounces of sliced mushrooms
  • 1 pound boneless, skinless chicken breasts, chunked
  • 1 teaspoon each salt and pepper
  • 1/2 cup white grape juice
  • 3/4 cup fresh lemon juice (4 lemons)
  • 8 Roma tomatoes, chunked
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup grated Asiago cheese
  • 1 pound cooked penne pasta

In a large skilled, brown the garlic and mushrooms in the oil.  Add the chicken, salt, and pepper and cook until done, about 10 minutes.  Add the grape juice and simmer 5 minutes.  Add the lemon juice and tomatoes, and simmer 2 to 3 minutes.  Remove from heat and stir in the chopped basil.  Serve over the pasta and top with Asiago cheese. 
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