This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.
I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.
Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.
You can do the same thing with sea scallops.
Shrimp Provencial with Lemoncello®
:note the garlic cloves are not pictured
In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil.
Season shrimp with salt and pepper.
add to the skillet and cook till lightly browned around edges, about 2 min..
Add garlic and stir well while cooking
chop green ingredients:parsley, basil, cilantro
Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers.
mix well add the lemon juice and the parsley, basil and cilantro.
cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp.
Serve with rice or crusty French bread.
Another great way to use that extra turkey from the holidays.
In large pot.
put 2 Tbsp olive oil, and onions.
Cook over medium heat until translucent. about 4 minutes
Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
Add turkey, carrots, potatoes, thyme and turkey stock.
Mix well and bring to gentle boil.
Reduce heat to simmer and cook for 45 minutes.
Taste and add more seasoning if necessary.
Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.
Fresh seasonal greens quickly cooked to enhance flavor
Seasonal Green Sauté
Toast the pine nuts in a large pan, stirring frequently until they begin to brown.
Remove them from heat and the pan once toasted.
Add olive oil to the pan, and over medium heat add the garlic. Do not brown the garlic.
Add the greens to the pan and mix well. Stir often until the greens start to wilt and give up moisture (between 1 and 5 minutes depending on the greens).
Add the pine nuts, the raisins, salt, and the Scotch Bonnet sauce.
Add the wine (or water) and toss the mixture. Let the liquid boil away.
Remove from heat and add salt and pepper to taste.
Garnish with tomato, egg, and green onion.
Pork loin roast glazed and grilled over low heat to perfection.
Instant Luau Glazed Pork Roast
Rinse the pork roast and pat it dry.
Score the fatty side.
Spread on papaya meat tenderizer if desired.
Pierce the pork roast all over with a fork and place it in a sealed plastic bag for 30 minutes to tenderize.
Remove the roast from the bag and place it on the indirect heat side of the grill. Roast/smoke it over very low heat, while basting every 15 minutes with Instant Luau Glaze. Keep the roast away from direct flames to avoid scorching the glaze.
Roast the meat in this way for 1 1/2 hours or until a meat thermometer registers 170 degrees in the center. Remove from heat and allow the meat to rest for 15 minutes. Slice and serve.