Wahoo! We are thrilled to announce that one of Donna’s recipes – SESAME SHRIMP SCAMPI – is published in the August 2009 issue of Cooking Light magazine.
It is posted below, but we suggest you stop whatever it is you are doing right now and run- don’t walk – down to your local food mart or bookstore and get a copy of this issue. In addition to Donna’s recipe, there are some fabulous recipes for summer grilling, and amazing appetizers for summer entertaining. I make a few recipes from every single Cooking Light issue.
“This dish has a great balance of sweet and tangy flavors. Don’t be tempted to skip the brining step. It gives the shrimp a wonderful fresh taste and texture.” Donna Kelly, Provo, Utah
6 servings (serving size: 1 cup pasta, about 3/4 cup shrimp mixture, and 1/2 teaspoon sesame seeds)
- 8 cups ice water
- 3 tablespoons kosher salt
- 2 pounds large shrimp, peeled and deveined (about 50 shrimp)
- 12 ounces uncooked fettuccine
- 1/4 cup water
- 2 tablespoons cornstarch
- 1/2 cup shiitake sesame vinaigrette (such as Annie’s Naturals)
- 1 tablespoon peanut oil
- 1 1/2 teaspoons butter
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 1 tablespoon sesame seeds, toasted
1. Combine 8 cups ice water and salt in a large bowl, stirring until salt dissolves. Add shrimp; cover and refrigerate 30 minutes. Drain shrimp; discard brine. Rinse and pat dry.
2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
3. Combine 1/4 cup water and cornstarch in a small bowl. Add vinaigrette, stirring with a whisk until well blended.
4. Heat oil in a large skillet over high heat. Add shrimp to pan; stir-fry 2 minutes. Add butter and garlic to pan; stir-fry 1 minute. Reduce heat to low. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in basil. Serve shrimp mixture over pasta; sprinkle with sesame seeds.