Skinny Shrimp Scampi with Zucchini Noodles

Skinny Shrimp Scampi with Zucchini Noodles

Yield: 2 to 4 servings

 

Prep Time: 20 min

 

Cook Time: 10 min

Ingredients:

2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
2 medium zucchini, cut into noodles (See Kelly’s Notes)
Chopped parsley, for garnish

Directions:

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.

Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

Kelly’s Notes:
To cut zucchini into noodles, use a mandoline or a spiralizer.

Hawaiian Crock Pot Chicken

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMY!!
From Facebook

2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Pie Crust

Makes one 9-inch pie crust

preparation: 10 minutes
cooking: 100 minutes

Ingredients

1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling the dough

1/2 cup cold unsalted butter (1 stick), cut into small pieces

1 tablespoon sugar

1/2 teaspoon kosher salt

3 to 4 tablespoons ice water

Directions

1. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
2. Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
3. Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)
4. Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
5. With a floured rolling pin, roll the dough into a 12-inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
6. Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch over-hang and tuck it under itself to create a thick rim.
7. With the index finger of one hand, press the dough against the thumb and fore-finger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
8. How to parbake and prebake a piecrust: Line the chilled crust with a piece of foil, leaving an overhang all around. Fill with dried beans or pie weights and bake at 350° F for 30 minutes. Remove the beans and foil. For a parbaked (partially baked) crust, bake until dry and set, 5 to 8 minutes more. For a prebaked crust, bake until golden, 10 to 12 minutes more. Let the crust cool completely before filling.

Spanish Bean Soup (Potaje de Garbanzos)

Spanish Bean Soup (Potaje de Garbanzos)

Ingredients

½ pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
¼ pound salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
½ teaspoon paprika
Pinch of saffron
1 chorizo (Spanish sausage), sliced in thin rounds

Preparation

Wash garbanzos. Soak overnight with 1 tablespoon salt
in enough water to cover beans. Drain the salted water
from the beans. Place beans in 4-quart soup kettle; add
2 quarts of water and the ham and beef bones. Cook for
45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet. Add chopped onion and
saute lightly. Add to beans along with potatoes, paprika,
and saffron. Add salt to taste. When potatoes are tender,
remove from heat and add chorizo. Serve hot in deep
soup bowls. Serves 4.

This is the soup that made the Columbia famous for food.
The Columbia’s founder, Casimiro Hernandez Sr., adapted
his version from the heavy, multicourse cocido madrilèno
stew of Spain. His simplified version served elements of
the original feast—meat, potatoes, and garbanzos—in one
bowl. By the 1920s, newspapers boasted of Tampa’s three
great delights: sunshine, cigars, and soup. For a thicker
soup, stew it longer.

Palomilla Steak

Palomilla Steak - Columbia Restaurant Recipe

Ingredients

1 seven ounce sirloin steak
Columbia Seasoning*
Lime wedge
16 ounce small diced onion
1 ounce chopped parsley
5 ounces fresh lime juice

Our Columbia Seasoning contains salt, dehydrated garlic and onion, spices and silicon dioxide. It is available for purchase at our website: www.columbiarestaurant.com

Preparation

Onion Mixture

In a bowl, mix diced onion, chopped parsley and lime juice, and set aside.

Steak

Evenly pound steak to approximately 11” x 8”
Season steak with Columbia Seasoning. 
Cook on griddle coated with butter.

Place steak on platter and cover top with onion mixture. Then squeeze fresh lime juice over top.

Serves 1.

Sangria de Cava (Sparkling Wine Sangria)

Ingredients

1 375ml bottle of Cava (or any sparkling wine)
¼ ounce Torres 5 Brandy (or any Spanish brandy)
¼ ounce Gran Torres Liqueur (or any orange liqueur)Splash of lemon-lime soda
1 Orange
1 Lime
Cherries for garnish
Simple Syrup*

Preparation

Cut orange and lime in half. Fill large pitcher with ice and combine the wine, brandy, liqueur, lemon-lime soda, the juice of half of an orange and the juice of half of a lime. Stir. Add simple syrup to obtain desired sweetness. Slice remaining orange and lime into thin slices. Garnish glasses with orange, lime and cherry.

* To make simple syrup, combine one part water to one part sugar in small saucepan. Bring to a boil, stirring to dissolve sugar. Chill before use. 

Columbia Restaurant

Mojito

Ingredients 7 ounces of light rum 1 3/4 cups sparkling water 1 tablespoon fresh mint, packed tightly Juice of 2 limes Mint Simple Syrup (recipe below) Preparation Fill pitcher with ice and add all ingredients. Stir well. Serve in glasses garnished with mint sprigs and lime slices. Mint Simple Syrup Ingredients ¾ cup granulated sugar ¾ cup hot water 1 tablespoon fresh mint, packed tightly Preparation Mix sugar with hot water and add mint. Boil water for 10 minutes, stirring to dissolve sugar. Strain to remove mint; chill before using. Columbia Restaurant