Shrimp Paella
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 10
Ingredients:
- 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
Directions:
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
Ingredients:
- 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
Directions
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.
