Shrimp Scampi

By Bill Malloy

2 servings

1/2 lb medium shrimp
2 1/2 TB olive oil
1 tsp lemon juice
freshly ground black pepper to taste
1/2 tsp garlic, or to taste

1/4 tsp dried oregano, crushed

1/4 tsp dried parsley

1 TB Pecorino Romano or Parmesan (more Parmesan can be used as it is less salty)

1.  Drop unpeeled shrimp into boiling water and simmer for just 1 minute.  Remove from heat and drain immediately.  Rinse in cold water.  Remove shells, except tails, and devein.

2.  Mix other ingredients in a bowl and marinate the shelled shrimp at least 30 minutes, up to 1 hour.  Place the shrimp, including the marinade, in a shallow broiler proof baking dish.

3.  Preheat the broiler and broil the shrimp as close to the heat as possible for 2 minutes.  Turn the shrimp over, sprinkle with the cheese, and broil 1 to 2 minutes longer.

Shuttlecock Shrimp Curry

By Bill Malloy

Side dishes: best-quality chutney, roasted peanuts, chopped hard-boiled egg, sweet pickle relish, crushed pineapple, flaked coconut, mandarin oranges, chopped scallions, chopped crisp-cooked bacon, chopped olives, raisins, yogurt, and orange marmalade

Makes 4 servings

3 TB unsalted butter
2 cups unpeeled chopped Granny Smith apples
2 cups chopped yellow onions
3 large cloves garlic, pressed
4 tsp curry powder, or more to taste
3 TB flour
1/2 tsp dry mustard
1/2 tsp salt, or more to taste
1/4 tsp paprika
1/4 tsp crumbled dried thyme
1/4 tsp freshly ground black pepper, or more to taste
2 cups homemade chicken stock
1 pound (39 to 40) large peeled cooked shrimp (shrimp cocktail-style shrimp), deveined, tails removed and reserved
1 TB catsup
1/4 cup dry white vermouth
1/2 cup whipping cream
cooked rice

1.  In a wide frying pan, melt the butter over low heat.  Add the apples, onions, and garlic, and cook gently over medium-low heat for a few minutes, until the onions start to become translucent.
2.  Add the curry powder, flour, mustard, salt, paprika, thyme, and pepper, and stir well.  Keeping the heat low, cook and stir occasionally for a few more minutes, while you prepare the stock.
3.  In a large saucepan, combine the stock and shrimp tails.  Bring to a boil, then turn off the heat.  Drain and reserve the stock.  Discard the shells.
4.  Keeping the heat low, add the shrimp-flavored stock to the apple mixture, stirring well.  When all the stock has been added, raise the heat to medium-high, stirring constantly, and add the catsup and vermouth.  Stir and cook until the mixture is thickened.
5.  Lower the heat and add the cream, stirring well, until the mixture has heated through.
6.  Add the shrimp, and stir and cook until the shrimp are heated through but not overcooked.
7.  Serve with the side dishes and rice.  Beer is the traditional beverage.

Shrimp Scampi

By Ciara Cox

vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

1.  Bring a large pot of salted water to a boil. Cook the pasta according to directions.
2.  Heat a pan to medium-low heat and add the butter and olive oil. Add in the garlic and cook for 1 minute (careful not to burn it!). Add the shrimp and season with salt and pepper to taste; stir often. Once the shrimp is nice and pink (about 5 minutes), remove from the heat and add the lemon juice, lemon zest, lemon slices, parsley, and red pepper flakes. Toss to Combine.
3.  When the pasta is done, drain and add to the shrimp. Toss together well.  Serve and enjoy!

Linguine with Scallops, Sun-Dried Tomatoes, and Pine Nuts

By Bill Malloy

Sweet scallops, intense sun-dried tomatoes, and rich, crunchy pine nuts offer a rather incredible blend of textures and flavors.  Don't cook the scallops too long or they'll toughen.  If you have bay rather than sea scallops, use them whole and saute them, stirring, for no more than two minutes in all.

This is one of our favorites as well as Ryan's and Mary Rose's.  I first made it at Tom's house for his birthday and all of his family liked it.

Serves 4

1/4 cup pine nuts
3/4 pound linguine
6 TB olive oil
1 1/2 pounds sea scallops, or bay scallops (see note)
salt
1/2 cup reconstituted dry-packed sun-dried tomatoes, cut into 1/4 inch pieces
6 cloves garlic, minced
6 TB chopped fresh parsley or 3 TB dried parsley
scant 1/2 tsp dried red-pepper flakes

1.  Heat the oven to 350 degrees.  Toast the pine nuts in the oven until golden brown, about 4 minutes.  (They will burn if roasted too long.)
2.  In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.  Drain the pasta.
3.  Meanwhile, heat 1 TB of the oil in a large nonstick frying pan over moderately high heat until very hot.  Season the scallops with 1/8 tsp salt.  Put the sea scallops in the pan and sear until brown on the bottom, 1-2 minutes.  Turn and sear until brown on the other side, 1-2 minutes.  Remove the scallops and cut them into quarters. (See note above for bay scallops.)
4.  In the same pan, heat the remaining 5 TB oil over moderate heat.  Add the tomatoes, garlic, 2 TB of the parsley, the red-pepper flakes, and 1/2 tsp salt.  Cook, stirring, for 1 minute.  Toss with the pasta, scallops, pine nuts, and the remaining 4 TB of parsley.

Kung Pao Shrimp with Cashews

By Bill Malloy

1/4 cup fresh orange juice
3 TB red wine vinegar
1 1/2 TB low sodium soy sauce
1 TB sugar
1 1/2-2 tsp cornstarch
2 TB peanut oil
8 small dried red chilies, 4 halved (Japanese or Oriental type—discard seeds of halved chilies if you want less heat)
1/2 tsp salt
1 small onion, cut into 1-inch pieces
1 1/2 tsp minced fresh ginger
2 large garlic cloves, minced
1 cup celery sliced about 1/8 inch
1 pound shelled and deveined large or medium shrimp
1 cup roasted cashews
1/2 tsp Asian sesame oil

1.  In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
2.  In a wok or 12" skillet, heat the oil over high heat until smoking.  Add the chilies and salt; stir-fry until browned, 45 seconds.  Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.  Add the celery and cook until crisp-tender, 30 seconds.  Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
3.  Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.  Stir in the cashews and sesame oil; serve.

Spaghetti with Clam Sauce

by Bill Malloy

Serves 4

Ingredients:
2 TB olive oil
2 TB + ½ tsp flour
dash salt
dash pepper
1 tsp dried parsley
pinch dried basil
3 garlic cloves, minced
1 cup clam juice and chicken stock or water
1 8 oz can of baby clams (if not available, substitute canned chopped clams)
½ lb linguine or vermicelli or spaghettini
grated Parmesan cheese

Directions:
1. Drain liquid from clams into a measuring cup. Add chicken stock or water to make one cup.
2. Heat olive oil in a sauce pan and stir in the flour.
3. Stir in next 6 ingredients and bring to a boil.
4. Reduce heat and simmer two or three minutes.
5. Add the clams and simmer just enough to heat through, about 1 minute.
6. Serve over pasta and pass the Parmesan.

Shrimp with Garlic

from Marco Valenzuela's Family Cookbook

Garlic sauce may be served with shrimp or as a dip.

Ingredients:
2 lbs jumbo shrimp
1 bulb garlic, minced
1 cup olive oil
salt
pepper
about 1 cup lime juice (enough to marinate shrimp)

Directions:
1. Butterfly shrimp from underside (partway) and clean thoroughly.
2. In shallow pan, spread shrimp and cover with lime juice.
3. Sprinkle with salt and pepper and let stand one hour. Drain.
4. Grease bottom and sides of large skillet with olive oil and heat to medium high (325 degrees).
5. Cook shrimp until lightly browned. (A little longer if serving sauce as a dip.)
6. Meanwhile, in a small saucepan, heat olive oil. Add garlic and cook lightly.
7. Remove from heat and pour over shrimp in serving dish, or serve in cups for dipping.